Soursop (Annona muricata) – Creamy, Sweet and Tangy

Soursop, also known as Guanabana or Graviola, has a green skin covered in soft spines and juicy white flesh. Its flavour combines tropical sweetness with a refreshing tang, often compared to pineapple and strawberry with a gentle banana-like creaminess. The flesh is soft and slightly fibrous, with black seeds throughout.

Why You'll Like Soursop:

Sweet, Refreshing Flavour:
A balance of sweetness and bright acidity that is especially enjoyable chilled.

Soft, Juicy Flesh:
Spoon it straight from the fruit, or use the deseeded pulp in juices, smoothies, sorbets and ice cream.

Quantity and Size:
Choose 1 fruit (approximately 1.1 kg) or 2 fruits (approximately 2.2 kg total). These are approximate whole-fruit weights; individual fruit sizes naturally vary.

Perfect Ripeness Guide:
Soursop is ready when it feels soft and gives gently under light pressure. If firm, leave it at indoor room temperature, away from direct sunlight, and check daily. Avoid refrigerating it while it is still firm.

How to Eat:
Wash the outside, cut the ripe fruit in half and scoop out the white flesh. Remove and discard all black seeds, the skin and the firm central core. Only blend the pulp after removing every seed.

Storage:
Once ripe, refrigerate and enjoy promptly, ideally within 1–2 days. Keep cut flesh covered in the fridge, or freeze the deseeded pulp for later use.