Do you know how to make soursop juice? Or how about what soursop even is?
It’s a unique tropical fruit that’s native to the Caribbean and Central America. It’s called graviola, guanábana, guyabano, thorny mango or thorny custard apple.
Thorny custard apple is the perfect description for the soursop fruit since it looks like a large custard apple with teeny, tiny thorns everywhere (they aren’t sharp though).
Here is one soursop fruit I got from the farmers’ market.
You can see it has yellow green skin. It’s also fairly soft… and when it gets that way, it’s perfect to make soursop juice.
The juice has this refreshing, unique flavor. It’s really hard to describe. Think about mixing pineapple and berries. That’s how soursop juice tastes, but you’ll find yourself getting a slightly citrusy aftertaste.
There’s no mistaking that unique, strong flavor. I absolutely love it! Soursop juice and soursop ice cream are amazing.
How to Make Soursop Juice
1. Peel the fruit
How to peel soursop? When the fruit is ripe, the skin is very easy to peel. Just cut into the fruit and pull the skin off. It’s that simple and easy.
2. Remove the center
The pulp has this light, cottony texture. But the center is stiffer and sponge-like. You don’t want that. Cut the center out and discard it or add it to your compost bin.
3. Remove the seeds
Soursop seeds contain a compound called annonacin; which is considered a neurotoxin. In high doses, this toxin can damage your nervous system. So it’s important to remove all the seeds (but if you miss one, it’s ok, your nervous system will be fine).
The seeds are large so it’s easy to see and remove. I find it’s best to squeeze the pulp with my hands so the seeds just pop out. You can use a strainer as well with a bowl underneath to catch all the juicy goodness.
4. Blend the pulp
With all the seeds removed, add the pulp in small portions to your blender.
Blend for a couple minutes. If the pulp is too thick, add a little water (a quarter cup at a time) and continue blending.
Add more pulp and continue blending and thinning out with water.
The less water you add, the thicker and almost creamier the texture of the soursop juice. More water you will give a thinner juice.
5. Sweeten and flavor
While in the blender, add your favorite sweetener to the juice. In the Caribbean, we love using condensed milk for an even creamier consistency. I usually use half a tin of condensed milk… but sugar works too.
As for flavorings, I love using nutmeg I picked up during my Grenada trip (see the best beaches in Grenada here). A teaspoon of freshly grated nutmeg is perfect for soursop juice. You can also use cinnamon or ginger or some combination of those spices.
Oh and I love using a couple teaspoons of vanilla. That vanilla-soursop combo is heaven! It’s so yummy!
Now, let me just say (like I did in my Caribbean green seasoning post), there is no fixed soursop juice recipe. Or how to make soursop juice. Or specific flavors to add. It’s all based on what you have on-hand and what you like. That’s it! Adjust the recipe to fit your own taste buds :)!
For the drink here, I added condensed milk, vanilla, and nutmeg. That’s it!
Soursop Health Benefits
There were lab studies that found soursop extracts can kill some types of cancer cells. But there have not been any large trials that explore the anticancer benefits of soursop in humans. So no one knows yet if soursop can truly help with cancer.
I found only one clinical study from 2017. But it was incredibly small (14 volunteers) and used soursop leaf extract (tea). It did find some cancer fighting benefits of the leaf extract but the authors noted further research was required.
As for the juice, this 2019 study found it can lower the systolic and diastolic blood pressure in pre-hypertensive patients. That’s neat!
General Questions on Soursop
Soursop juice tastes like pineapple and berries mixed together with a little citrus. It’s really unique and has this amazing creamy texture.
Liked this exotic recipe? Then you should try: