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.

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.

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.

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:

Wash the whole soursop, then peel the skin.
Place the pulp in a clean bowl.
Remove the seeds from the pulp and ensure that you discard the seeds.
Once the pulp is now seedless you can place the pulp in a bowl of water.
If you have the frozen version or the canned whole version of the fruit that’s fine too.
What is also optional is to blend the seedless pulp for about 30 seconds then juice through a strainer.
Once you place the pulp in the bowl of water, use your clean hands and start squeezing and juicing the pulp.
After about 5 minutes of squeezing and juicing, strain the mixture in a new bowl or jug through a strainer.
Once the mixture is now strained properly, discard the squeezed pulp.
Squeeze 1 lime or lemon through a strainer in the bowl or jug of soursop juice.
Add vanilla, nutmeg, and salt into the soursop juice. Stir thoroughly, then sweeten with a sweetener to suit your taste.
Stir lightly then pour into a glass with ice cubes or refrigerate to cool, then drink.
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.

Bon appétit! P.S. Don’t forget to clean up!

Other Juices To Prepare

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

Wonderful antioxidant properties
May boost energy or mood
May assist with hypertension (high blood pressure)
It May help fight against bacteria
It May reduce inflammation
Help regularize high blood sugar level
Boost the immune system
Improve bones, muscles, and teeth
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!

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Soursop Juice

Ever wanted a nice glass of refreshing and nourishing juice, but don’t know what to drink? Well, look no further because soursop juice is here to the rescue!

5 from 1 vote

Print Pin Rate

Course: Beverage

Cuisine: Jamaican

Keyword: soursop juice

Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 23kcal

Equipment

1 high-speed blender

Ingredients

3 cups water
1 cup almond milk or 1/4 cup coconut condensed milk
1 medium lime juice (omit if adding almond milk)
1 tablespoon vanilla
1/2 teaspoon fresh grated nutmeg
sweetener to taste (organic cane sugar, maple syrup or agave)
Pinch of salt (optional)

Instructions

Wash the whole soursop properly then peel the skin with a knife or just use your fingers.
Discard the skin in a bin then place the pulp in a clean bowl.
Remove the seeds from the pulp and ensure that you discard the seeds.
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.
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.
You can also blend the seedless pulp for about 30 seconds then juice through a strainer.
After about 5 minutes of squeezing and juicing, strain the mixture in a new bowl or jug through a strainer.
Once the mixture is now strained properly, discard the squeezed pulp.
Add almond milk or coconut condensed milk or squeeze 1 lime or lemon.
Add vanilla, nutmeg, and salt. Stir thoroughly, then sweeten with a sweetener to suit your taste.