The soursop fruit is a greenish yellow fruit with tiny thorns that grows in many countries in Latin America. It is known by various names such as graviola, guanabana, annona prickly and sausep, and tastes like pineapple. To enjoy the taste of the soursop, peel the tough outer rind and remove the poisonous seeds. Use the pulp as a base for smoothies, milkshakes, and other soft drinks. Large chunks of pulp can be fried or eaten raw by cutting them into pieces.
Method 1 of 3: Get to the pulp
Step 1. Buy a sour cream apple with a yellow-green skin
Unripe soursop usually has a dark green skin. The fruit may take about a week or more to mature. When the soursop is ripe, its rind will take on a more yellowish tint. Ripe soursop will be soft to the touch and slightly mushy.
- The soursop fruit may ripen in the refrigerator, but it will take longer.
- An unripe sour cream apple has a tart taste, and its flesh is firm and grainy.
Step 2. Wash the fruit with warm water
Before eating the soursop fruit, soak it under warm running water for 2-3 minutes. Run your hands over the surface of the fruit to remove dirt and debris. If you want to take it a step further, wash your fruit with a fruit and vegetable cleaner, which you can buy from your kitchen chemistry department or online.
Step 3. Remove the skin
The outer rind of the soursop is inedible and needs to be removed. Slide the knife over the bottom of the fruit so that the cut forms an “X”. The cut should be deep enough to cut through the rind and reach the pulp. Peel off the peel sections with your fingers. Grasp one section and pull it down and away from the pulp until all of the fruit is peeled.
- Peel the peel in the same way as for peeling a banana. If pieces of rind remain on the pulp, cut them off with a knife.
- The surface of the soursop rind is covered with tiny thorns. However, they are usually not hard enough to scratch the skin on your hands.
Step 4. Slice the fruit lengthwise
Take a sharp fruit and vegetable knife. Place the fruit on a cutting board. Hold it firmly with one hand and cut in the middle with the other. If the fruit is ripe, then one straight cut should be enough for you. If you want to make it easier for yourself to remove the seeds, cut the fruit into quarters.
Step 5. Remove the seeds
The inside of the soursop fruit contains a creamy flesh with several long black seeds. Insert a grapefruit spoon into the pulp and remove all the seeds. Some people prefer to use their fingers to check each seed. Try to get all the seeds, as they contain the neurotoxin.
- Inside each long seed there are a dozen smaller seeds.
- Remember to dispose of the recovered seeds properly so that animals or other people cannot find them.
Step 6. Store leftover fruit in an airtight container
Get a plastic or glass container with an airtight lid. Place the soursop pieces in a container and close tightly. The fruit can be kept in the refrigerator for about a week.
Method 2 of 3: Soursop Dishes
Step 1. Eat the fruit raw
Take a spoon and insert it directly into the pulp. Alternatively, take a sharp knife, cut the sour cream into small pieces and eat it like this. The pulp can also be ground into a paste and eaten with a spoon.
Soursop tastes like pineapple. Like many other tropical fruits, it is sweet and sour at the same time
Step 2. Place the pulp in the refrigerator to make it even sweeter
If raw fruit irritates or tingles in your mouth, wait a few days and try again. Meanwhile, place the pulp in an airtight container and refrigerate. Over time, the fruit will become noticeably sweeter.
Step 3. Bake it
Ripe sour cream can be cooked like any vegetable. Place the slices or halves of the soursop in the oven at 180 ° C and bake for 20-30 minutes, until tender. To enhance the flavor, sprinkle cinnamon or nutmeg on the fruit before baking.
Like pineapple, soursop wedges can be placed on the hot grill. Drizzle lightly with honey for extra flavor
Step 4. Use sour cream to make homemade ice cream
Get out a manual or electric ice cream maker. Place in its bowl ¾ cups (180 ml) mashed soursop pulp, 1 cup (240 ml) milk, ¾ cup (150 g) granulated sugar, and 2 cups (480 ml) heavy cream. Mix the ingredients in an ice cream maker according to the instructions, and when finished, transfer the mixture to another container with a spoon.
If you don't have an ice cream maker, freeze the mixture into cubes
Step 5. Make a creamy sour cream pie
Take a large bowl and combine ½ cup (120 ml) egg yolks and ¾ cup (75 g) powdered sugar in it. Then add 1 cup (240 ml) heavy cream. In a small saucepan, heat 1 cup (240 ml) soursop puree with 30 grams of powdered gelatin. Then add 250 ml of white chocolate frosting and 1 cup (240 ml) of fresh black sapote to it. Pour the cream mixture into a saucepan too. Stir everything well, then pour the mixture from the pan into a baking pan. Refrigerate the cake for 2 hours or until it hardens.
Step 6. Be careful when consuming soursop for medicinal purposes
Despite claims that soursop helps in cancer treatment, this information has not yet been verified by the medical community. Due to the presence of traces of neurotoxin in the fruit, it should also not be eaten in large quantities.
Method 3 of 3: Soursop Drinks
Step 1. Prepare a fruit smoothie
Use your creativity when making soursop and other fruits. Place the soursop slices in a blender along with a banana, kiwi, strawberry, or blueberry. Fill the rest of the container with ice. Whisk the mixture until smooth. Pour the mixture into a glass and refrigerate the rest.
Step 2. Prepare your milkshake
Place the pulp of one ripe soursop and one frozen banana in a blender. Pour half a cup (120 ml) of coconut water and half a cup (120 ml) of almond milk there. Add a dash of cinnamon and vanilla for extra flavor. Whisk the mixture until smooth and thick. Pour the cocktail into a glass. Garnish with a pinch of ground cinnamon on top.
Step 3. Prepare a soft drink
Add 1 ripe soursop and 2 cups (480 ml) water to a blender. Whisk until smooth. Then add 1 more cup (240 ml) water, 1 can of sweetened condensed milk, 2 tablespoons (30 ml) fresh lime juice, 1 tablespoon (15 ml) vanilla extract, and 1 teaspoon (5 ml) grated to the blender nutmeg. Whisk the mixture until smooth. Pour the drink into a glass and enjoy the taste!
- The drink can be served chilled or over ice.
- If you don't like the taste of condensed milk, sweeten it with honey.
Step 4. Brew tea from soursop leaves
Place 2-3 soursop leaves in a cup. Pour boiling water over the leaves and leave to steep for 5-10 minutes. Spoon the leaves out of the cup with a spoon. Add sugar or honey to sweeten the drink. Soursop tea can be drunk hot or cold.
4–6 leaves are attached to the stem of each soursop fruit. The leaves are oval and bright green in color. Buy fruit with leaves or already dried leaves
Step 5. Place the fruit in the juicer
Get a manual or electric juicer. When you have peeled the fruit and removed all the seeds from it, cut it into small pieces. Place the pieces in a juicer. Do not forget to place a glass under the spout, into which the juice will drain. You can discard the remaining pulp. Drink soursop juice right away, or add it to ice cream or yogurt.