Benefits of Soursop

• Powerful against cancer cells
• Helps in hepatic function stabilization
• Good for cholesterol and colon inflammation
• Fight against hypertension and asthma
• Good for insomnia and nervousness

History of SourSop

Though not quite as large as the jackfruit, SourSop – Guanabana Fruit still holds some weight coming in at anywhere from four to 12 inches wide, up to six inches long and may weigh up to 15 pounds growing from a tree that can reach up to 30 feet in height. This tropical fruit is usually oval or heart-shaped but can be irregular in shape, mainly due to issues with insects during development.

SourSop – Guanabana Fruit has a spiny skin that’s not edible and is dark green until mature when it becomes yellowish green in color. It has a similar scent and flavor to the pineapple but a bit musky in flavor as well. The flesh is an off-white color, granular, fibrous and juicy. It grows in segments where there is an oval, smooth, hard, black seed, about 1/2 to 3/4 inch long containing anywhere from a few dozen to 200 or more seeds.

One of the very first fruit trees literally carried from America to Southeastern China, Australia and Western Africa, SourSop – Guanabana Fruit has been noted by Oviedo as an abundant fruit as early as 1526. SourSop – Guanabana Fruit has grown in Florida for nearly 110 years and listed by the American Pomological Society in 1879 as a Florida fruit. It’s often found in home gardens. Cuban SourSop – Guanabana Fruit began selling to Key West, Fla., in 1887 from 10 cents to 50 cents each, but Columbia that produces the highest-quality soursop and is one of the 14 tropical fruits that the Instituto Latinoamericano de Mercadeo Agricola has noted as strong for large-scale planting and marketing. SourSop – Guanabana Fruit are produced in small plots throughout Venezuela, which provides the supply for the processing plants where the frozen concentrate is manufactured, and the strained pulp is preserved commercially in Costa Rica.

While the flavor is enough to make this a popular fruit, the rich vitamin and nutrient content of the fruit includes vitamin C, vitamin B, and a number of antioxidant compounds. The juice has been used topically, while pulverized seeds and decoctions made of leaves are also popular forms of natural remedies. You can also use the leaves and pulverized seeds to brew a powerful tea, which also has a number of impressive effects on the human body. The pulp is also used to make fruit nectar, smoothies, fruit juice drinks, as well as candies, sorbets, and ice cream flavorings. Often used for dessert as the only ingredient, or as an agua fresca beverage; in Colombia and Venezuela, it is a fruit for juices, mixed with milk.

In Cuba, a thick smoothie made of SourSop – Guanabana Pulp, milk and cane sugar goes by the name of champola. Ice cream and fruit bars made of SourSop – Guanabana Fruit are also very popular. The seeds are normally left in the preparation, and removed while consuming, unless a blender is used for processing. Usually the fruits are taken from the tree when they mature and left to ripen in a dark corner, where after they will be eaten when they are fully ripe. It has a white flower with a very pleasing scent, especially in the morning.

SourSop Smothie

Soursop has such an unique taste, it’s highly scented (kinda like a pineapple) and has a really soft texture. This means that it’s best if kept very simple. Most people will make juices or smoothies using the fruit only combined with water, which is fine and absolutely tasty. But you will enjoy if you mix it with coconut milk or coconut water, because these two flavors are so perfect together.

Don’t take Soursop supplements if pregnant or breast-feeding or on medications, as it may have an adverse effect. It’s been reported that the seeds contain nearly 50 percent of an oil that’s an irritant poison that can cause severe eye inflammation. Regardless, take caution when consuming SourSop and avoid it if there are any concerns.