Soursop, According to Tropical Fruit Experts
At first glance, soursop might seem like an intimidating fruit: It’s spiny, large, and unlike most produce seen in the United States. It also doesn’t help that soursop rarely appears in big box grocery stores, as it’s a harder-to-find tropical fruit. However, soursop is surging in popularity thanks to its nutritional properties and delightfully tangy-sweet flavor. Ahead, learn what soursop is and how to eat it, according to tropical fruit experts. Also, tips for buying, storing, and enjoying this delicacy at home.
Meet Our Expert
Desiree Pardo Morales, founder and president of Tropical Fruit Box, an online purveyor of tropical and exotic fruits
Martha Brahm, chef and founder of Hawaiian Tart Company and Big Island Private Chef in Hawaii
What Is Soursop?
Soursop is the delicious fruit of Annona muricata, a tree that’s native to Central America. Soursop fruits can vary in size, ranging from several inches to one foot or longer. The fruit is typically oval or heart-shaped with a green peel and soft spines.
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It grows in tropical and subtropical regions around the world, including South America, Southeast Asia, and Africa. Soursop is part of the Annonaceae (custard apple) family, which includes tropical plants like cherimoya, sugar apple, and ylang-ylang, a flower used to make essential oil.
“Soursop, [also known as] guanabana fruit or graviola, has grown increasingly popular due to its remarkable health benefits and flavor,” says Desiree Pardo Morales, founder and president of Tropical Fruit Box, an online purveyor of tropical and exotic fruits. It contains a wide range of nutrients, including vitamin C, vitamins B1 and B2, fiber, and polyphenols, a type of antioxidant.
Additionally, the pulp (flesh) is the part that’s eaten—but the leaves are also used to make tea and seasonings, according to Morales. The seeds, however, are toxic and should not be consumed. “They contain annonacin, a neurotoxin linked to neurological disorders,” says Morales.
What Does Soursop Taste Like?
photograph by dorisj / Getty Images
photograph by dorisj / Getty Images
As its name suggests, soursop has a sour flavor profile. It can be described as a combination of pineapple with a hint of strawberry and sour citrusy notes, says Morales. The flavor is also refreshing and light, though more intense than dragon fruit (and less so than mango), according to Martha Brahm, chef and founder of Hawaiian Tart Company and Big Island Private Chef in Hawaii.
How to Buy and Store Soursop
You might be able to find fresh soursops at Latin American, Asian, or African grocery stores. If you’re lucky enough to come across them, look for a firm fruit that gives slightly to the touch, says Brahm. The peel will have a yellowish-green color when the fruit is ripe. If it’s still unripe, it will have a very hard texture and bright green color.
Frozen Pulp
Depending on your location, it might be easier to find frozen soursop pulp. Not only can it be used like fresh soursop, but it also offers a more practical way of trying the fruit. Plus, it already has the seeds removed, making it a convenient alternative to fresh soursop.
Storage
Soursop is a delicate fruit, so it should be handled with care. If it’s unripe, keep it at room temperature on the countertop. Once the fruit has ripened, keep it in the refrigerator and enjoy it within two days.
How to Cut Soursop
It’s easy to cut and prepare soursop. Before cutting into the fruit, make sure to give it a good wash, scrubbing it gently under running water. Place it on a cutting board and slice it in half, lengthwise, using a sharp chef’s knife. Then, scoop out the flesh with a spoon, says Morales. Take the time to remove and discard the seeds, which, again, are unsafe to eat.
Tips
Because of soursop’s stringy nature, you won’t be able to easily cut the fruit into chunks or cubes. Your best bet is just to dig in with a spoon.
Related: What Is Durian—and What Does It Taste Like?
How to Eat Soursop
The mildly sweet and tangy flavor of soursop is delicious in recipes. It pairs well with other tropical fruits, such as mango, papaya, and avocado, says Morales. Soursop has a creamy texture, which is similar to a smashed ripe banana, she adds.
In addition to eating soursop as is, here are ideas for enjoying the fruit:
Use it in smoothies. Morales suggests using soursop in smoothies, where it will pair beautifully with tropical ingredients.
Add puree to cocktails. Both fresh and frozen soursop can be pureed and mixed into cocktails. It’s especially tasty with vodka and mint, according to Brahm.
Garnish breakfast foods. Brighten your next oatmeal, yogurt, parfait, or chia pudding with fresh soursop.
Make a frozen drink. Champola is a traditional Brazilian drink made of frozen soursop pulp, sugar, and water or milk. The ingredients are combined in a blender, resulting in a creamy treat that’s a perfect refresher for hot days.
