Other names: Guanabana.
Intro: Originated in the West Indies and the Americas. A member of the custard apple family. It’s characterised by a strong tangy flavour. Superb dessert fruit. Soursop leaves are regarded as having sedative properties. In the Netherlands, the leaves are put into pillowslips or strewn on the bed to promote a good night’s sleep.
Weight/size: Typically ranges from 10-30cm long and up to 15cm in width, and the weigh between 1kg - 6kg.
Colour: Green soft spiky skin with white flesh.
Taste: The taste, as the name applies, is sweet acid.
Buying/storage: The tips break off easily when the fruit is fully ripe. The skin is dark-green in the immature fruit, becoming slightly yellowish-green before the mature fruit becomes soft to the touch. Sounds hollow on tapping when fully ripe.
Preparing/serving: Best eaten fresh. Pulp freezes well. Very juicy, and produces a rich creamy juice which is very refreshing. The seeded pulp may be torn or cut into bits and added to fruit cups or salads, or chilled and served as dessert with sugar and a little milk or cream. Soursop pulp dries very well and makes a good base when mixed with other fruits for fruit roll-ups. Immature soursops can be cooked as vegetables or used in soup.
Intro: Originated in the West Indies and the Americas. A member of the custard apple family. It’s characterised by a strong tangy flavour. Superb dessert fruit. Soursop leaves are regarded as having sedative properties. In the Netherlands, the leaves are put into pillowslips or strewn on the bed to promote a good night’s sleep.
Weight/size: Typically ranges from 10-30cm long and up to 15cm in width, and the weigh between 1kg - 6kg.
Colour: Green soft spiky skin with white flesh.
Taste: The taste, as the name applies, is sweet acid.
Buying/storage: The tips break off easily when the fruit is fully ripe. The skin is dark-green in the immature fruit, becoming slightly yellowish-green before the mature fruit becomes soft to the touch. Sounds hollow on tapping when fully ripe.
Preparing/serving: Best eaten fresh. Pulp freezes well. Very juicy, and produces a rich creamy juice which is very refreshing. The seeded pulp may be torn or cut into bits and added to fruit cups or salads, or chilled and served as dessert with sugar and a little milk or cream. Soursop pulp dries very well and makes a good base when mixed with other fruits for fruit roll-ups. Immature soursops can be cooked as vegetables or used in soup.
In Season: Soursop can be available nearly all year.
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