Have you tried a Soursop?
A soursop is sweet yet a little tart. It’s the perfect balance that keeps it from being overly sweet.
The fruit when full (ready for harvest) can weigh up to 10 lbs and on average are usually around 3 – 5 lbs. The skin is green, shiny and spiky, but the spikes are soft and flexible, not sharp. The fruit comes in a variety of shapes, but most often oval or can also appear heart shaped. The inside of the fruit is white, soft and somewhat custard like. The black oval shaped seeds are not edible.
Soursop trees are scatter in backyards, along the roadside and out in the wild.
Know for its healing and cancer fighting properties, soursop has become a much desired fruit worldwide. The leaves are often used in tea as a relaxation and sleep aid. The pulp is blended into juices, smoothies, ice cream and Virgin Islands specials (a local ice pop enjoyed by young and old alike).
When the soursop is perfectly ripe, the skin softens so you can split it open with your hands. Then you just scoop the creamy white flesh out of the skin with a spoon, enjoying the natural sweetness. Be curtained to discard the seeds.
Soursop Juice a Virgin Islands Special. Refreshing and cool for hot Virgin Island days
- Ripe soursop
- Cold water or evaporated milk (for creamier juice
- condensed milk (or sugar)
- vanilla extract
- Freshly grated nutmeg
- cinnamon
- A squeeze of lime juice or light zest
Instructions:
- Prepare the fruit – Peel the soursop, remove the seeds, and place the pulp in a blender.
- Blend – Add water (or milk if you want it creamy) and blend until smooth.
- Strain – Pour through a strainer or cheesecloth to remove fibers.
- Sweeten & flavour – Stir in condensed milk (or sugar), vanilla, nutmeg, and cinnamon. Adjust sweetness to taste.
- Serve – for juice pour over ice cubes and add a dash of lime juice or zest
- For Specials, pour in ice pop bags/mold and freeze overnight