Soursop Juice

Ok, that totally sounded like a potential juice commercial. How are you my lovely h-steppers?! I have seriously been eating a whole lot because of this holiday. Like Jamaican Spice Bun, Jamaican Rice And Peas, Steamed Cabbage.

And before the food cops come at me, no the food I consumed is healthy. But before I forget Happy Easter to all those who celebrate! But let’s get back to the article, some of you may be wondering what is this fruit and what are its benefits. Don’t worry we got you covered! So, without further ado, let’s jump right in.

soursop on a tree

What Is A Soursop?

Soursop/ Annona muricata tree

Soursop tree is scientifically/binomially called Annona muricata, which belongs to the Annonaceae family. If you read our sweetsop article before then you probably recall that sweetsop belongs to the same family as soursop. In addition, they also have similar appearances but still have distinctive features.

This perennial and evergreen tree may grow up to about 31 feet in height. Normally its young branches are hairy with long ovate leaves that are glossy and dark-green in color. The tree normally sprouts yellow thick flowers whose bracts are hairier nearer to the base with a heart shape.

soursop fruits

The Fruit

The fruit normally has green prickly skin with an ovoid shape that may range up to or more than 13 inches in length. The pulp of the fruit is usually thick and white to off-white in color.

The texture varies from soft to moderately firm that may be chewy at times. Let’s not forget that it has about ½-1 inch dark brown/black seeds totaling around 30 seeds and more sometimes within one soursop.

What Does Soursop Taste Like?

Soursop has this slightly acidic flavor that has a creamy, tart, and sweet mixture that dances in perfect tune with the meringue on your tongue.

Soursop cut into slices showing white flesh on a silver platter

What Are Some Other Names For Soursop?

So, some soursop aliases include:

  • Graviola
  • Guyabano (Hispanic America)
  • Guanába
  • Corossol
  • Annona muricata

How To Make Soursop Juice

You can make homemade soursop juice quite easily and we will tell you how! But first here are the ingredients that you’ll need.

Ingredients

  • Ripe soursop or frozen soursop pulp
  • Sweetener – organic cane sugar, maple syrup, or agave
  • Water 
  • Lime – or substitute with lemon juice
  • Salt – I use sea salt
  • Almond milk – you can also use coconut condensed milk for a super creamy juice.
  • Nutmeg – adds flavor, you can substitute with cinnamon.
  • Vanilla extract – adds amazing flavors.

 

Traditional Method:

  1. Wash the whole soursop,  then peel the skin. 
  2. Place the pulp in a clean bowl.
  3. Remove the seeds from the pulp and ensure that you discard the seeds.
  4. Once the pulp is now seedless you can place the pulp in a bowl of water.
  5. If you have the frozen version or the canned whole version of the fruit that’s fine too.
  6. What is also optional is to blend the seedless pulp for about 30 seconds then juice through a strainer.
  7. Once you place the pulp in the bowl of water, use your clean hands and start squeezing and juicing the pulp.
  8. After about 5 minutes of squeezing and juicing, strain the mixture in a new bowl or jug through a strainer.
  9. Once the mixture is now strained properly, discard the squeezed pulp.
  10. Squeeze 1 lime or lemon through a strainer in the bowl or jug of soursop juice.
  11. Add vanilla,  nutmeg, and salt into the soursop juice. Stir thoroughly, then sweeten with a sweetener to suit your taste.
  12. Stir lightly then pour into a glass with ice cubes or refrigerate to cool, then drink.
  13. Don’t forget to clean up! Bon appétit!

Additional method

So, as you know many people also use condensed milk or almond milk with a sweetener to add flavor to their soursop juice. So, if you prefer this method then, we won’t disappoint you because here’s how to do it!

Let’s start after step 10 in the previous method.

 

  • 11. Add 1 cup of Almond milk then sweeten with a sweetener (optional) and stir thoroughly. If you don’t wish to use almond milk then you can use condensed milk and sweeten to your preference.
  • 12.  Add vanilla, nutmeg, salt into the soursop juice. Stir thoroughly
  • 13. Stir lightly then pour into a glass with ice cubes or refrigerate to cool, then drink.
  1. Bon appétit! P.S. Don’t forget to clean up!

Other Juices To Prepare

  1. Sorrel Drink
  2. Tamarind Drink
  3. Ginger Juice
  4. Star Fruit Juice
  5. Ginger Turmeric Shot
  6. Mango Juice
  7. V8 Juice

whole soursop on a wooden background

How To Eat Soursop And Storage

Wash the fruit, after this you can either use a knife to slice it open or use your hands to break it in half. Scoop out the white pulp with a spoon then discard the hard skin. Eat the pulp by chewing gently or suck until the seed is left. Ensure that you discard the seed and don’t eat the core. Enjoy! Please do not give it to children to eat unless you remove the seeds. Store the fruit’s pulp in a zipper resealable bag and keep it refrigerated or keep frozen. This should last for a few days or weeks for the latter.

 

Where To Buy Soursop And It’s Season

Soursop can be bought at your farmer’s market if it is grown in your region, however, you can try it online. It is normally in season during the summer through to early fall (June to September). What’s also great is that some stores sell frozen pulp that is seedless.

 

Health Profile For Soursop Juice

We couldn’t end this article without this section. So, without further ado let’s see what soursop juice entail.

 

Nutrition

 

  • Protein
  • Carbs
  • Fiber
  • Thiamine (Vitamin B1)
  • Riboflavin (Vitamin B2)
  • Niacin Vitamin B3 
  • Pantothenic acid Vitamin B5
  • Vitamin B6 (Pyridoxine)
  • Vitamin B9 (Folate)
  • Choline
  • Vitamin C (Ascorbic acid)
  • Iron
  • Potassium
  • Magnesium
  • Calcium
  • Phosphorus
  • Potassium
  • Zinc

 

8 Health Benefits of Soursop Juice

  1. Wonderful antioxidant properties
  2. May boost energy or mood
  3. May assist with hypertension (high blood pressure)
  4. It May help fight against bacteria
  5. It May reduce inflammation
  6. Help regularize high blood sugar level
  7. Boost the immune system
  8. Improve bones, muscles, and teeth
  9. May assist with digestion Read More

Side Effects Of Graviola/Soursop

Despite its pros, there are some drawbacks.  If the fruit is not ripened properly, its toxins could release and dangerously drop the consumer’s blood sugar (which could end up being very fatal), cause or lead to nerve damage (e.g., neuropathy) and muscle movement issues/problems.

If you have Parkinson’s disease do NOT consume soursop juice, its leaves, or any part of the plant. Ensure that you consult your doctor as well if you suffer from diabetes as well as other ailments and ensure that you do not mix or consume soursop while taking medication. Do not overindulge in the juice as well and ensure you discard the seeds. DO NOT consume the seeds!

 

But despite all of that, it really is a great fruit to consume once ripen properly. So, people haven’t just used it for beverages but for cooking, smoothies, desserts, and baking too. Amazing right? However, it is now time to say adios mi amigos! That means goodbye my friends! Be safe and be blessed.

 

Oh, and don’t forget to try out the soursop juice! It’s amazing, and when you do- Bon Appétit!

sour sop juice in a glass with a slice of lime, a whole soursop on a cutting board

If you enjoyed this post and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends to Gluten-Free and Vegan For Beginners and Vegan Recipes With Love

Categories

Nutrition

(Per serving)
  • Energy: 192 kcal / 803 kJ
  • Fat: 1.4 g
  • Protein: 2.6 g
  • Carbs: 47.2 g

Cooking Time

  • Preparation: 20 min
  • Ready in: 20 min
  • For:
  • 4 Servings

Ingredients

Instructions

  1. Wash the whole soursop properly then peel the skin with a knife or just use your fingers.
  2. Discard the skin in a bin then place the pulp in a clean bowl.
  3. Remove the seeds from the pulp and ensure that you discard the seeds.
  4. Once the pulp is now seedless you can place the pulp in a bowl of water. Use your clean hands and start squeezing and juicing the pulp.
  5. If you have the frozen version or the canned whole version of the fruit that’s fine too. In fact, it is much easier as there are no seeds but this is only available to some regions of the world. 
  6. You can also blend the seedless pulp for about 30 seconds then juice through a strainer.
  7. After about 5 minutes of squeezing and juicing, strain the mixture in a new bowl or jug through a strainer.
  8. Once the mixture is now strained properly, discard the squeezed pulp.
  9. Add almond milk or coconut condensed milk or squeeze 1 lime or lemon.
  10. Add vanilla, nutmeg, and salt. Stir thoroughly, then sweeten with a sweetener to suit your taste.
Recipe author's Gravatar image

Tavauné Cunningham

Hiiiiiiiiii! A lot of 'i's I know! By now you must can tell that I'm a jovial person but I am quite dynamic. I have a passion for creativity and writing, but I love to explore and try new things, especially food! Afterall I live in a country whose cuisine is delectable! That's right I'm a Jamaican- "we likkle but wi talawah!"