Taste: The inner pulp is cream-colored and separates easily into fibrous, juicy segments. Soursops have a tropical aroma with a flavor that is reminiscent of pineapple, strawberry, coconut and banana.
Uses: Soursops are most often eaten raw, either scooped straight from the skin or in the form of a puree for a blended drink (smoothie or shake). Often strained and turned into a juice/milk which can be used to make ice creams, sorbets, mousse, or custards.
Nutrition: Soursops are a good source of calcium, phosphorus, and vitamins B-complex and C, as well as iron. Certain fatty compounds found in the fruit called acetogenins have been studied for their cancer fighting properties.
Harvest Time: Our Guanabanas grow throughout the year, but the peak harvest time is Fall to late Winter.
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