Etymology: so named because of its astringent taste and soft moist pulp
Origin: West Indies and northern South America
Cultivation: warm moist climates including Southeast Asia, parts of Australia, China and Africa
The soursop is the fruit of the soursop tree, a low-branching bushy tropical tree that can reach 7-9 metres in height. Its flowers produce about 12-20 oval or heart-shaped fruits per tree, each weighing up to 1 kg. The fruit has an inedible bitter skin covered with soft spines; the skin tends towards light green when the fruit is ripe. Its refreshingly sour creamy white flesh usually contains 50-100 hard black seeds.
- the soursop ripens very quickly outdoors
- soursop pulp can be bought in cans from Asian groceries
- sour taste
- can be eaten plain, but is more often used in sorbets and drinks
Soursop Sorbet – Jean-Pierre Challet
peel and seed the soursop;
process the soursop pulp in a sorbet maker with the juice of one lemon, 20 g (3 tbsp.) of icing sugar and few drops of banana extract (optional);
place in the freezer and wait at least two hours before serving.
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