Soursop

What it is

A soursop can reach 30 cm (12 in) long. Under its green skin, the white flesh surrounds a soft central core and holds large black seeds. The spines are soft, and the inside is juicy and fibrous.

Some fruit is less sour and less fibrous, good for eating with a spoon. Morada is a named Brazilian variety; Cuban Fibreless is grown in Australia. Low-fibre flesh is especially valued. Graviola and guanábana are other names for the same fruit.

Where it comes from

Soursop is native to Central America and tropical South America. It is grown commercially across the American tropics. Farther from that home, small family orchards raise it in India, the Philippines, other parts of Southeast Asia, Hawaiʻi and other Pacific islands.

How it's eaten where it grows

In the Dominican Republic, champola de guanábana blends peeled, seeded soursop with water and sugar. A strainer takes out the solids, and ice makes it a sweet, creamy, cold drink.

In Venezuela, torta de guanábana is a cake usually made at home for special occasions, especially birthdays. Layers of sponge hold a filling of soursop jam and condensed milk, topped with Italian meringue.

How it's grown

Soursop grows on an evergreen tropical tree that can reach 10 m (33 ft). It needs a frost-free site sheltered from cold winds and usually starts bearing after three to five years. Growers pick the full-grown fruit while it is still firm. A few days at room temperature soften it until it yields to gentle thumb pressure.

When and where you'll find it

Around Darwin, in Australia’s Northern Territory, the usual commercial harvest runs from September through December. Fresh fruit ripens after picking; a soft fruit that yields to gentle pressure is ready to eat.

The grocery freezer offers another form: fruit pulp for shakes, smoothies and frozen desserts. GOYA's frozen soursop pulp comes in 14-ounce (397 g) packs with only the fruit pulp inside. Frozen pulp also works in Venezuelan soursop cake.