Growing up I did not like any of the tropical fruit flavors… tamarind, mango, papaya or soursop. I would only like cherry, grape or orange. You know… the artificially-flavored stuff. Buying piraguas in Old San Juan, I remember they had syrups made from our Puerto Rican fruits flavors, but I always chose the deep dark red one; the one I would stay farthest away from nowadays.
Then your tastes change… and they evolve and those flavors that you once thought were not that appealing are the ones you crave and appreciate the most.
Soursop is one of those flavors to me… I remember my grandma offering us guanábana at our casa de campo and we refusing profusely. Now, it’s one of my favorite flavors. But soursops are very hard to come by sometimes. Soursops have a newfound rep of having cancer-fighting properties and when those types of reports start crawling around the internet, things get scarce. Whenever you see soursops at the grocery store, they’re expensive. So if you have a fruit-bearing tree… take very good care of it.
I found some soursops at the grocery store the other day and I decided to treat myself to some juice… it’s so easy to make yourself.
Look for soursops that are starting to give a little bit. If they’re hard, they’re not fully ripe yet. Allow them to fully ripen on your kitchen counter. And if they are beginning to soften and you can’t get to it, place it in the fridge to stop the ripening process.
SOURSOP JUICE for one…
1/3 cup of soursop pulp About 1 cup of filtered water 2 tbs brown sugar
I like to remove the seeds from the pulp. I read from someone on Facebook that you could leave the seeds in… I guess you could, but it will become a mess when you strain it. I prefer to remove the seeds and try to grow some new soursop trees from them.
- In a blender or your Magic Bullet, add the fruit pulp, water and sugar. Add an ice cube if the water is not cold. Blend well together. The mixture will become white and creamy.
- I like to strain it… It’s not necessary, but I think the texture is better if you strain the juice before drinking it. Besides, if you miss a seed, you’ll be sure to take it out before drinking.
This is the measurement I use to make juice just for me in my Magic Bullet. I prefer to keep the pulp in the fridge and make the juice fresh right before I am about to drink it. All you need to do to make a larger batch for your family is to increase the quantities. Basically you’ll need 1 part pulp to 3 parts water and sweeten to taste.
Add sugar as you see fit. I like my soursop juice sweet. Sometimes the pulp is not as sweet as you would like. So feel free to adjust the sugar amount to your taste.
KarmaFree Cooking 
Now this is something I have never heard of before! Very interesting!
Yummy! We make ours with milk: carnation (mostly preferred) or whole (when you’re desperate).
that’s a milkshake now!!!! LOL!!!!
That’s called champola! My grandparents went all swoony when I asked them what to do with a soursop I bought at Plaza this weekend. “Ooooh, champola!”
I ended up juicing it “Valdejulli style” with my hands. I also let it ripen a punto de mime and it didn’t need any sugar at all.
Saludos! 🙂
That’s right!!!!!!! my grandma used to call it champola!!!
I thought I was crazy until I looked them both up, and that the soursop you are talking about is closely related to the cherimoya, which I was thinking of as soon as I saw the first picture in the post. I thought maybe it was the same thing with a different regional name, but they are different.
Now I need to find a soursop to try, and also find out what my gramma was calling soursop when we were kids, that was a green and leafy herb. Hmmmm.
Can you describe the flavor? Like cherimoyas have a sort of apple/banana/pineapple flavor, but a soft and fibrous texture. What about the soursop?
Neat post.
Funny things about fruits… you need to try them yourself to be able to understand the flavor well. As much as I can describe t, it will never compare to actually trying it yourself.
A soursop’s flavor is sweet and creamy and a tad bit acidic. The insides are very creamy… the skin kinda hard. it’s easy to cut the fruit crosswise and scoop it away from the skin rather than peel the skin off.
We call is guanábana in Spanish. I believe that’s the name all across the Caribbean.
Hi, even I agree that Soursop has various Medical and Health benefits. As more people are becoming aware of the health benefits of Soursop, the fruit sellers are taking advantage of them by selling the fruit at enormously high prices! But I bought Soursop Juice from SVA India(Mumbai) at a very economical cost, they are very friendly and reachable. You can also contact them on + (91)-(22)-22886789/98 if you are interested in buying the fruit/Juice/Tea/Leaves.
https://www.facebook.com/indiasoursop
in my case , i love tropical fruits, my aunt usually served me with varients of this if i’d stop over at their house, i’d remember, when i was younger she throw a party on her birthday she also serves this to us
I do not even know the way I finished up here, but I
assumed this post was good. I don’t understand who you might be however certainly you’re going to a
well-known blogger in the event you aren’t already. Cheers!
if you ran out of fresh soursop fruit, i recommend Markizza Soursop juice on amazon, tastes just perfect.
Hi
I live in Africa and over a year ago I planted a soursop seed in my garden. Now there is a half grown tree which has produced four fruits. I didn’t realise the plant had so many benefits. Whilst in London last year, I went to health/food fair, and there was one stall selling soursop leaves, that can be soaked in water and then be drunk as tea. I look forward in learning all what can be from this incredible plant.
We make ice cream and milk drinks with it in trinidad and Tobago or eat it raw.
Raw soursop is delicious!!!!! And that ice cream idea… Mmmmmmm!!!! Thanks Kris for stopping by. Madelyn.
Hi I cut my soursop too early it’s not ripen. Is there any way I can leave it to ripen if not what can I use it for.
If you cut a soursop to early… just try to hold the piece you cut together with the rest of the fruit and allow to ripen for an extra day or two at room temperature. I just cover with a piece of paper towel or something to keep flys or ants away from the fruit. I do that with avocados and mangos sometimes. Good luck.
hello My question is which store did you went to buy the whole amount of soursop please let me know?
hello My question is which store did you went to buy the whole amount of soursop please let me know?
You can get soursop pulp in PR in most supermarkets. I wrote this post a while back, so I can’t remember precisely. Lately, I have been making soursop juice from fresh soursops. If you live in PR, I would check out Econo supermarkets or Plaza Loiza, they tend to have frozen fruit pulps usually.