The soursop, also known as Guanabana or prickly custard apple, is an elongated heart-shaped fruit with green to yellow skin that has short, soft fleshy hooks. It is in the annona, or custard apple family, and related to the cherimoya. It grows in tropics on a small evergreen tree.
The soursop can grow up to six pounds in size. The flesh of the fruit is creamy white with cottony strands. Three are large, hard, shiny black seeds that are toxic.
The least acidic ripe fruits are eaten raw. The rest are sweetened and canned, or made into drinks.
Soursop is low in calories, fat and contains no cholesterol. It has calcium, potassium, vitamin C, phosphorus, and is a good source of dietary fiber.
Soursop Ice Cream
3 whole eggs
1 tablespoon butter
1 cup sugar (brown or white)
2 cups soursop pulp
1 cup evaporated milk
1 teaspoon lemon or vanilla flavoring
1 cup water
1 cup heavy whipping cream - optional
Mix sugar and eggs; cook with milk, water and butter in double boiler until thick, stirring occasionally (5 or 10 minutes). Add desired flavoring . Put in refrigerator tray, let freeze until mushy. Stir in 2 cups soursop pulp, which has been run through a food mill. If extra rich ice cream is desirable, fold in 1 cup of heavy whipping cream which has been whipped stiff. Add this when the soursop pulp is added. Freeze.
© 2012 Chef Jennifer M. Denlinger All rights reserved
Cite me: Denlinger, J. (2012, October 4). Soursop. Retrieved from: FloridaChef.net