The Soursop Fruit, how does it taste?

Soursop Fruit 

Many people have asked me how is the taste of Soursop, for those who have not ever been able to taste it.  Some of you have no idea what to expect, and after some diligent googling you will find lots of information about it and its uses (juice, smoothies, ice cream and the fruit’s benefits to human health).

First step, when it is fully ripe we need to start scraping out the pulp and removing its seeds (black ones), I would like to say that it is an exceptionally easy fruit to prepare so what you need to do is to give it a try.

Its fragrance is tropical fruity, musky, and nice and its taste is definitely sour but sweet enough. On the other hand, there are some others very sweet. It tastes kind of like a combination of pineapple and banana or papaya.

Also If you’re into mixed drinks, try blending some frozen soursop with bacardi and blue curacao for a great daiquiri. The non-alcoholics out there might prefer simply mixing it with soda water. The juice can also be used as a topping on its own, mixed into cheesecakes and jellies or simply eaten frozen after blending as a sorbet.

This fruit contains a variety of vitamins and minerals, and is low in calories.  It may even help in the treatment of cancer. This fruit is packed with B vitamins, vitamin C, Calcium, Iron, and healthy fats and carbohydrates, as well as protein. In addition, soursop fruit is also cholesterol free and low in calories, making it an ideal snack or flavorful addition to a dessert. But, be sure not to overdo it—approximately a cup a day is a sufficient amount to obtain the health benefits of this amazing fruit.

Aside from the nutritional benefits of soursop fruit, the fruit, seeds and leaves of anona muricata (the botanical name of the soursop tree) have been used for centuries in a variety of ways in preventive and remedial medical treatments. Some of the traditional treatments include:

• Soursop fruit seeds are used to treat vomiting.
• Soursop leaves are made into a poultice and used for treating skin disorders.
• Soursop fruit pulp is applied directly on wounds to help speed up healing.
• Soursop root bark is used to treat poisoning.
• A leaf tea or decoction applied topically is used to get rid of head lice and bed bugs.
• Many people claim soursop may be an effective treatment for cancer.

While there is as yet no scientific evidence to back up these claims, it is interesting to note that they are traditional remedies that have been used for centuries. 

Culinary Uses for Soursop Fruit

Traditionally, soursop is simply cut into segments and the white pulp eaten along with the black seeds. A somewhat pulpy fruit, many people prefer to drink squeezed and chilled soursop juice. Soursop is now grown in tropical regions of Australia and is finding its way on to our supermarket shelves. Although still considered a novelty fruit by most, those who try it once look for it again and again. Because it bruises easily, the fruit is usually harvested unripe. The unripe soursop is dark green in appearance and hard to the touch. Within a few days, the skin turns a lighter shade of green and is softer to the touch. That is the perfect time to eat it.

Creative cooks are also finding many ways to use soursop in desserts. Soursop cheesecake has a distinctively delicious flavor and texture and it is used in homemade ice creams. Word is spreading fast about this exotic fruit and before long, it may become an Australian staple fruit, just as it is in so many other parts of the world.

Thank you,

Costa Rica, Soursop Team.