Soursop juice is an exotic juice that tastes like pineapple, berries and citrus. It has such a refreshing unique taste and a creamy texture.
Here’s everything you need to know on how to make soursop juice, what the fruit even is and what it is good for.
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What is Soursop?
Soursop is a unique tropical fruit, native to the Caribbean and Central America.
It has a lot of names:
- thorny mango
- thorny custard apple
Actually, thorny custard apple is the perfect description for soursop. It looks like a large custard apple with teeny, tiny thorns everywhere (they aren’t sharp though). But, just to be clear, soursop and custard apple are not the same fruit.
Here’s a look at one I picked up at the farmers’ market.
How to Make Soursop Juice
When the soursop is yellow-green and fairly soft, it’s perfect for making the juice. And let me just say, the juice is so unique! Think about mixing pineapple and berries, but with a citrusy aftertaste. It’s so interesting!
Oh and you can make soursop punch and soursop ice cream from the fruit too! But enough about that, let’s get back to making this soursop juice recipe.
Step 1: Peel the Soursop
Peeling the fruit is pretty simple when it is ripe. All you have to do is make an initial cut and you can peel the skin off with your hands.
Step 2: Remove the center
Soursop 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.
Step 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.
Thankfully the seeds are large so they’re easy to see and remove. I find it best to squeeze the pulp with my hands as the seeds just pop right out. You can use a strainer as well with a bowl underneath to catch all the juicy goodness.
See how to make soursop tea and its benefits.
Step 4: Blend the pulp
With all the seeds removed, add the thick pulp to your blender and blend for a couple minutes.
If the pulp is too thick, add a little water (a quarter cup at a time) and continue blending.
If you add a little water, your juice will have a thicker, creamier texture. You’ll get a nice, thinner juice with more water. Adjust to your preference.
You can also find the pulp on Amazon:
Step 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, 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, there is no fixed soursop juice recipe. It’s all based on what you have on-hand and what you like. Adjust the recipe to fit your own taste buds!
For the drink here, I added condensed milk, vanilla, and nutmeg. That’s it!
Skip these steps and pick up soursop juice on Amazon:
Soursop Juice Recipe
Soursop Juice Recipe: Simple and Easy
- 1 soursop
- 1 cup water
- 4 oz condensed milk
- 1 tsp vanilla
- 1/2 tsp nutmeg
- Peel soursop.
- Remove stiff, spongey center.
- Squeeze the soursop pulp to remove all the seeds.
- Add pulp, condensed milk, water, vanilla and nutmeg to the blender and blend.
- Serve cold.
Soursop Health Benefits
There is a widespread belief that soursop juice and tea can kill cancer cells. While there are lab studies that show soursop extracts can kill the cells, there has not been any large scale clinical trials. So, it hasn’t been proven.
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 great, isn’t it?