I am not a fan of atis. I tasted it once and have never eaten it again. The taste and texture is somewhat similar to guyabano but the latter is more delectable and the first has more seeds.
I prefer guyabano over atis but I am not placing the latter under a dim light. Atis/ sugar apple is one of the favorite fruit of Filipinos. It has many nutritional and medicinal benefits.
Food Value Per 100 g of Edible Portion* (via Purdue University)
Calories = 88.9-95.7 g
Moisture = 69.8-75.18 g
Fat = 0.26-1.10 g
Carbohydrates** = 19.16-25.19 g
Crude Fiber = 1.14-2.50 g
Protein = 1.53-2.38 g
Tryptophan = 9-10 mg
Methionine = 7-8 mg
Lysine = 54-69 mg
Ash = 0.55-1.34 mg
Phosphorus = 23.6-55.3 mg
Calcium = 19.4-44.7 mg
Iron = 0.28-1.34 mg
Carotene = 5-7 I.U.
Thiamine = 0.100-0.13 mg
Riboflavin = 0.113-0.167 mg
Niacin = 0.654-0.931 mg
Ascorbic Acid = 34.7-42.2 mg
* Minimum and maximum levels of constituents from analyses made in the Philippines, Central America and Cuba.
**The average sugar content is 14.58% and is about 50-50 glucose and sucrose.
Medicinal value of Atis (courtesy of Bureau of Plant Industry)
1) The leaves are applied as a poultice to children with dyspepsia.
2) Crushed seeds with coconut oil are applied on the scalp to rid it of lice.
3) A decoction of the seeds is used as an enema for the children with dyspepsia.
4) Externally the leaves, the unripe fruit, and the seeds (which contain acrid principle) possess vermicidal and insecticidal properties.
5) The crushed seeds, in a paste with water, are applied to the scalp to destroy lice.
6) The unripe fruit is astringent, and is given in diarrhea, dysentery and atonic dyspepsia.
7) The bark, according to Nadkarni, is considered a powerful astringent and tonic.
8) The roots are considered a drastic purgative.
I rarely see an atis tree. Maybe Filipinos are not giving it much attention. Farmers are always focus on planting high value fruits such as mango, lanzones, durian, rambutan, lychee, ponkan and dalandan. I hope we can give this fruit a shot!