Soursop is native to Central America and the Caribbean. It is related to papaya and also known as “sorsaka”, or “guanabana”. It has a surprising sweet and sour taste with tones of banana, strawberry and pineapple, with a hint of citrus.
When you buy soursop, make sure that it is green in color and has some resistance when you squeeze it. This will tell you that it is ripe.
Don’t be afraid get your hands dirty when cleaning soursop, because you will need to squeeze out the black seeds from the pulp with your fingers. Cut the fruit in half first, peel it, remove the core and then the seeds. The remaining white flesh can be used in delicious smoothies, ice creams and cakes.
Soursop is known for being a good source of vitamins and minerals. I have also read reports that extracts of the fruit and leaves help in the fight against cancer, but this is not (yet) sufficiently medically proven.