Soursop

What Is Soursop?

Soursop (Annona muricata) is a large fruit native to tropical America with a green, soft-spiny peel; it also appears in Turkish sources as “graviola.” Inside the peel is a white, creamy and fibrous, sweet-tart flesh.

Its flesh has a refreshing taste between strawberry, pineapple and citrus, and contains glossy black seeds. Its creamy sweet-tart flesh is used especially in juice, ice cream and desserts; its black seeds are not eaten and are removed.

Nutritional Values of Soursop

Like juicy tropical fruits, soursop flesh is moderate in calories, providing around 66 kcal of energy per 100 grams; it contains high water, vitamin C and fiber. Values are approximate, based on a similar profile.

How Should Soursop Be Consumed?

Soursop flesh is consumed fresh, as juice and as a dessert; its black seeds are not eaten. As a fruit, it is considered part of a balanced diet.

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

How Is Soursop Chosen?

Good soursop has a peel that has started turning from dark green to yellowish, softens under light pressure (ripe), and smells sweet. Rock-hard ones are unripe, while ones that have gone very soft and darkened have passed ripeness.

• Peel should be slightly yellowed, soften under light pressure
• Should smell sweet
• Overly soft-darkened specimens should not be bought

How Is Soursop Stored?

Unripe soursop is ripened at room temperature; once ripe and softened, it is stored in the refrigerator for a few days and consumed soon. Since its flesh can brown quickly, it should not be left after being cut open, and should be frozen if needed.

Using Soursop in the Kitchen

Soursop is used mostly in juice, smoothies, ice cream, sorbet and dessert creams; it is also eaten fresh with a spoon. Its refreshing sweet-tart flesh gives a classic drink with milk and sugar; the seeds are strained out and removed.

How Is Soursop Eaten?

A ripe soursop is cut in half and the white flesh scooped out with a spoon; the black seeds are removed and discarded. Its flesh is also strained and used in juice and desserts.

Frequently Asked Questions

Are soursop and graviola the same?

Yes; “graviola” is the Spanish-Portuguese-derived name for soursop. Both refer to the same fruit (Annona muricata).

Is soursop's seed edible?

No; its glossy black seeds are not eaten and are removed and discarded. Only the white-creamy flesh is consumed.

What does soursop taste like?

It has a refreshing, sweet-tart taste between strawberry, pineapple and citrus; its creamy texture makes it a favored fruit in drinks and ice cream.