Published:
Jul 23rd 2021
by 
Nutritionally reviewed by 
Last updated: Feb 10th 2026
Soursop is a green oval-shaped fruit with small spikes on the surface similar to a pineapple. It is common in the tropical regions of the world and has other names such as Graviola, Guyabano and Guanábana.
Discover the delightful taste of soursop juice, a refreshing beverage that combines the unique flavors of strawberry and apple with a citrusy tang. This recipe showcases the soft, fibrous texture of the ripe soursop fruit, making it an enjoyable treat for warm days or as a special addition to your tropical-themed gatherings. With simple ingredients and an easy preparation method, you can savor this exotic drink in no time.
This recipe for soursop juice offers a delightful blend of fruity flavors that are both refreshing and unique. It's incredibly easy to prepare, making it perfect for any occasion, whether you're enjoying a sunny day or hosting a gathering. Plus, you can make it ahead of time and store it in the fridge for a quick, tropical treat whenever you desire.
Key nutrients
- Vitamin C: from soursop and lime — supports immune health and helps protect cells from oxidative stress.
- Potassium: from soursop — helps maintain normal fluid balance and supports healthy muscle function.
- Fiber: from soursop pulp — may aid digestion and promote feelings of fullness.
- Antioxidants: from soursop and lime — help combat free radicals in the body.
Why it matters
- Vitamin C and antioxidants can help support overall wellness.
- Potassium is important for hydration, especially in warm weather.
- Fiber may contribute to digestive comfort.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Added sugar or honey — can increase total sugar content; adjust to taste and needs.
- Sodium — a small amount from salt; generally low but consider if limiting sodium.
Make it even better
- Use less added sugar or opt for honey or agave for a natural sweetener.
- Add fresh mint or ginger for extra flavor and potential antioxidant boost.
- Include coconut water for added hydration and minerals.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- USDA FoodData Central - Used for general nutrient composition of fruits.
- CDC — Nutrition - For evidence-based nutrition guidance.
Best fit
- Gluten Free: Contains no wheat, barley, or rye ingredients.
- Vegan: Naturally free from animal products if sweetened with sugar or agave.
- Vegetarian: Contains only plant-based ingredients.
- Low Fat: Made with fruit and water, contains minimal fat.
Use with caution / avoid
- Added Sugars: Sweeteners like sugar or honey may raise blood sugar; limit for diabetic-friendly diets.
- Low Sodium: Contains a small amount of salt; omit or reduce for sodium-sensitive diets.
Helpful modifications
- Use agave or maple syrup instead of honey for a vegan option.
- Omit added sweetener or use a sugar substitute to reduce sugar content.
- Skip the salt to lower sodium further.
- Add chia seeds for extra fiber and texture.
Pair with: A handful of fried chickpeas or a green salad for added protein and fiber.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
No major allergens detected based on the listed ingredients. Always check labels for hidden allergens in sauces or blends.
Notes are based on the listed ingredients; always verify brand labels and local regulations.
References
- FDA — Food Allergies - Reference for the list of major allergens in the US.
Clean
- Wash your hands with soap and water before handling soursop and other ingredients.
- Rinse soursop fruit thoroughly under running water to remove dirt and debris.
- Clean all utensils, bowls, and surfaces before and after preparing this recipe.
Separate
- Use a clean cutting board for fruit; avoid boards used for raw meat or seafood.
- Keep soursop and juice away from raw animal products to prevent cross-contamination.
Cook
- This recipe is not cooked; ensure all ingredients are fresh and properly washed.
- Discard any soursop that is moldy or has an off smell before use.
Chill
- Refrigerate soursop juice in a clean, airtight container within 2 hours of preparation.
- Consume refrigerated juice within 3–4 days for best safety and quality.
References
- CDC — Food Safety - General food safety guidance for handling produce and juices.
- FDA — Produce Safety - Recommendations for washing and storing fresh fruits.
- Soursop is prized for its creamy texture and a flavor blend reminiscent of strawberry, pineapple, and citrus.
- This juice is popular in tropical regions, often enjoyed chilled for a refreshing treat.
- Lime juice enhances the soursop’s natural tartness, balancing its sweetness in the drink.
- Angostura bitters add aromatic complexity, giving the juice a subtle spiced note.
Name & origins
Soursop, also known as graviola or guanábana, is native to the Caribbean and Central and South America.
Ingredient spotlight
- Soursop: Offers a soft, fibrous pulp with a sweet-tart, tropical flavor.
- Lime: Adds bright acidity that lifts and balances the juice.
- Angostura bitters: Infuses subtle spice and aromatic depth to the beverage.
Technique tidbit
Straining the pulp removes seeds and fibers, resulting in a smoother juice while preserving soursop’s creamy mouthfeel.
Before you start
- Gather all ingredients and equipment for this recipe to streamline the process.
- Ensure your juicing tools are clean and ready for use.
- Use ripe soursop for the best flavor; it should feel soft to the touch.
During cooking
- Watch for a smooth texture when straining the pulp; it should be creamy.
- Check the sweetness as you mix; adjust with sugar or honey as needed.
- Avoid over-straining the pulp to keep some natural texture in the juice.
Make-ahead & storage
- Prepare the juice ahead of time and store it in an airtight container in the fridge.
- Stir gently before serving if separation occurs during storage.
Common mistakes
- Using unripe soursop → choose soft fruit for optimal flavor.
- Adding too much lime juice → start with less and adjust to taste.
Serve with
- Lightly toasted coconut bread for a tropical breakfast pairing.
- A fresh green salad with avocado and lime vinaigrette.
- Fried chickpeas for a crunchy snack.
Toppings & textures
- Fresh mint leaves for a refreshing herbal contrast.
- A sprinkle of chili powder for a hint of heat.
Occasions
- Perfect for summer picnics or tropical-themed parties.
Substitutions
- If you lack soursop, use ripe mango for a sweeter, tropical flavor.
- For a vegan option, substitute honey with agave syrup.
Variations
- Add coconut water for a hydrating twist and a hint of nuttiness.
- Incorporate ginger for a spicy kick that complements the fruity flavors.
Refrigerate
- Cool the juice to room temperature, then transfer to an airtight container.
- Enjoy within 3–4 days for the best flavor and freshness.
Freeze
- Freezing not recommended as the texture may change upon thawing.
Reheat
- This recipe is best served chilled; no reheating is necessary.
Repurpose ideas
- Use leftover juice as a base for smoothies or tropical cocktails.
- Add it to popsicle molds for a refreshing frozen treat.
- Soursop Fruit: Provides a unique flavor profile combining strawberry and apple with a citrusy tang.
- Water: Acts as the base for the juice, helping to dilute and balance the flavors.
- Limes: Adds a refreshing citrus acidity that enhances the overall taste of this recipe.
- Angostura Aromatic Bitters: Contributes depth and complexity to the flavor with aromatic spices.
- Salt: Enhances the sweetness and overall flavor balance of the juice.
- Sugar or Honey: Used to sweeten the juice according to personal taste preferences.
Time & Serves
Ingredients
1 lb Soursop Fruit ripe
1500 ml Water
2 Limes juiced
1/4 teaspoon Angostura Aromatic Bitters
1/8 teaspoon of Salt
Sugar or Honey to taste
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