Name: How to make Soursop Juice
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6
Cuisine: Caribbean
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

Soursop Juice in a glass with a basket of Soursop at the back

Soursop is a green oval-shaped fruit with small spikes on the surface similar to Pineapple. It is common to the tropical regions of the world and other names for this fruit include Graviola, Guyabano and Guanábana. The flavor is unique but can best be described as a mixture of strawberry and apple with a citrus, sour tang. The pulp is a white fibrous texture that is soft similar to that of a banana. The nutrient profile makes it an excellent source of vitamin C and potassium. In the Caribbean, we also use the leaves in tea as a sleep aid. Enjoy this interactive juice recipe and experience the silky smooth sweetness that is Soursop.

#Brunch #Gluten Free #Lacto Vegetarian #Low Cholesterol #Low Fat #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Mocktails and Non-Alcoholic Drinks #Fruit

Cutting Board

Digital Food Kitchen Scale

Fine Mesh Strainer

Glass Measuring Cups

Large Mixing Bowl

Paring Knife

Pitcher

Stainless Steel Measuring Spoons

Wooden Spoon

What is soursop juice good for?

Soursop is very high in fiber, 1 soursop contains 21 grams of fiber, this adds up to over 80% of the recommended daily amount of fiber. It also contains high levels of vitamin C which helps to combat colds, aids with digestion and helps our skin glow.

How often should I drink soursop juice?

Like many things in life, everything should be consumed in moderation, the recommended weekly amount of soursop juice is 1/2 of a glass of the juice.

What is soursop side effects?

There have been some studies preformed on the interaction with some medications and the consumption of soursop, It's claimed that this fruit may result in complications for those who are taking both medication for high blood pressure and for diabetes. The seeds in soursop should also be removed due to their toxicity levels.

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

20 mins

Cook Time

1 mins

Total Time

21 mins

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

Instructions

Ripe soursop should be soft to the touch. Carefully remove all the green outer peel and discard, then wash the fruit to remove dirt and debris.

Cut the fruit in two lengthwise, remove the inner core, and place the halves into a large bowl.

Using your hands, squeeze the white flesh to remove the seeds.

Once you have removed all or most of the seeds, strain the flesh to ensure all the seeds have been removed. You can use your hands or the back of a spoon to push the pulp through the strainer gently. Discard the fibrous flesh once all the pulp has been strained.

Into your juice jug, add the strained soursop pulp, water, juice from the two limes, Angostura Aromatic Bitters, salt and sweetener to taste.

Serve chilled or over ice.

Nutrition Disclosure