Soursop can be turned into a thick delightful juice with just a blender.

Total Time: 10

Prep Time: 10

2 servings

RECIPE

I love Soursop Juice!

The creamy tropical fruit tastes great, especially when prepared with fresh fruits.

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Yet, there are many misconceptions about this tasty fruit and open questions on how to use soursop as a fruit and, most importantly, how to prepare soursop.

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What is Soursop?
How to prep this Juice?
Exotic Fruit Juice Ideas
📖 Recipe
💬 Comments

What is Soursop?

The Soursop fruit has many names, and you might know it better as Graviola, Guanabana, or Guyabano.

Soursop is part of the custard apple family, which means it's related to the Sugar Apple, Bull's heart, Cherimoya, and Rollinia.

Therefore, the soursop is a tropical fruit growing in humid, wet climates around the world.

The fruit is green and looks like dragon skin on the outside. The inside is white, creamy and kind of bit grainy. The seeds are black, but can't and shouldn't be consumed.

I wrote about tropical fruits recently and together with a little travel and food bloggers I compiled a list of all these exotic fruits (which also includes the soursop) so that you get some assistance identifying some lesser commercialized fruits from your supermarket's fresh section.

How to prep this Juice?

Thankfully preparing Soursop Juice from scratch is easy if you know how to prepare the fruit.

Your soursop should be slightly soft. That is how you know your fruit is ready.

Buying your guanabana from the store, you can pick a fruit that is still hard but green. The soursop can be left to ripen for 1–2 days until it is perfect.

To use the soursop fruit flesh you will need to peel the fruit first.

Then half and quarter the fruit and cut the inner fibrous part which is getting brown when it meats oxygen.

Now comes the tedious part. You need to pick out each seed.

They are easy to spot, and you can feel them between the fruit flesh, so the best is to use your hands to pick out the seeds.

The seeds are said to be poisonous (not sure if that is even true). Next, place your fruit flesh into the mixer, add water, and mix smooth.

At last, you are left to strain the juice as you would do with most other fresh fruit juices. You may add sugar, I don't because I feel the fruit is sweet enough.

Besides, adding sugar to fruit juices is a bad habit, except if it's a very sour fruit or almost tasteless fruit such as papaya. You can add ice cubes if you feel like it, or keep the juice in the fridge for a few hours.

Tip: Soursop leaves can be used as well to make soursop tea.

Exotic Fruit Juice Ideas

📖 Recipe

Soursop Juice Recipe

Soursop can be turned into a thick delightful juice with just a blender.

5 from 2 votes

Print Pin Rate

Course: Breakfast, Drinks

Cuisine: Caribbean

Prep Time: 10

Total Time: 10

Servings: servings

Recipe by: Helene Dsouza

Ingredients

▢ 1 pound Soursop fresh fruit
▢ 3 cups Water

US - Metric

Instructions

Peel your soursop fruit, half and quarter the white fruit flesh.
Cut off the inner fibrous part of the fruit which is getting a bit brown when in contact with air.
Pick out all the seeds. The easiest way to do that is to use your hands because you can feel the seeds easily and you will be faster that way at the end.
Place the fruit flesh into the mixer, add the water and mix to a smooth juice.
Strain the soursop juice and then you can enjoy it.

Notes

You may add sugar but it's usually not necessary. The fruit should be sweet enough.
Add more water to thin out the juice.

Nutrition

Nutrition Facts

Soursop Juice Recipe

Amount Per Serving (606 g)

Calories 0

% Daily Value*

Sodium 18mg1%

Calcium 11mg1%

* Percent Daily Values are based on a 2000 calorie diet.