Soursop

What Is Soursop?

Soursop (Annona muricata) is a large fruit native to tropical America, with green, soft, spiny skin. It is also known as “graviola” in Turkish-language sources. Inside the skin is white, creamy, fibrous flesh with a sweet-tart flavor.

The flesh has a refreshing flavor somewhere between strawberry, pineapple, and citrus, and contains shiny black seeds. Its creamy, sweet-tart flesh is especially used in juice, ice cream, and desserts; the black seeds are inedible and should be removed.

Soursop Nutrition

Like juicy tropical fruits, soursop flesh provides approximately 66 kcal of energy per 100 g, making it moderately caloric; it is high in water, vitamin C, and fiber. Values are approximate and based on a similar profile.

How Should Soursop Be Eaten?

Soursop flesh is eaten fresh or used in juice and desserts; the black seeds are inedible. As a fruit, it can be considered part of a balanced diet.

This is general information; soursop is a food and is not a substitute for medical treatment.

How to Choose Soursop

A good soursop has skin that is starting to turn from dark green to yellow, yields slightly to gentle pressure (ripe), and has a sweet aroma. Fruit that is rock-hard is unripe; fruit that is very soft and darkened is past its prime.

• The skin should be slightly yellowed and yield to gentle pressure
• It should have a sweet aroma
• Avoid fruit that is very soft and darkened

How to Store Soursop

Ripen unripe soursop at room temperature; once ripe and soft, store it in the refrigerator for a few days and consume it soon. Its flesh can darken quickly, so do not leave it sitting after opening; freeze it if needed.

Using Soursop in the Kitchen

Soursop is most often used in juice, smoothies, ice cream, sorbet, and dessert creams; it is also eaten fresh with a spoon. Its refreshing sweet-tart flesh makes a classic drink with milk and sugar; strain out and remove the seeds.

How to Eat Soursop

Cut a ripe soursop in half and scoop out the white flesh with a spoon; remove and discard the black seeds. The flesh can also be strained and used in juice and desserts.

Frequently Asked Questions

Are soursop and graviola the same?

Yes. “Graviola” is a name for soursop of Spanish and Portuguese origin. Both names refer to the same fruit (Annona muricata).

Can you eat soursop seeds?

No. The shiny black seeds are inedible and should be removed and discarded. Eat only the white, creamy flesh.

What does soursop taste like?

It has a refreshing, sweet-tart flavor somewhere between strawberry, pineapple, and citrus; its creamy texture makes it a popular fruit for drinks and ice cream.