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In today's video, join me as I transform creamy custard apples into delightful steamed buns and mix them with mulberries for delicious evening jam rolls. After six months of rain, the sun finally peeks through the fog, revealing a serene mountain range enveloped in mist. The sparrows are silent, and even our pussy cat and Saki are lazily sleeping. Despite the heavy rains, our custard apple harvest has been abundant. The red peel custard apples are sweeter than honey, and I could hardly hold them with one hand. Some ripe custard apples had fallen on the grass, making them even yummier and sweeter.
➡️ I decided to mix the strained custard apple juice with mangoes that my father bought from the fair, adding chia seeds to create a tasty drink. The leftover custard apple juice was used to make custard cream for baking buns for evening teatime. The result was beyond my expectations, a delightful surprise.

The berry patch is fully red with berries after the rainy season, a pleasant view that the birds are quick to enjoy. These berries, grown in well-drained sandy loam, teach us that better soil yields a better harvest—a life lesson in itself. I picked a plate full of berries, mixed them with custard apple juice, and boiled them with sugar to create a tasty fruity jam.
➡️ I spread this fruity jam on sliced bread, added egg yolk on top, and baked them for 10 minutes.
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