Soursop juice has a unique taste, a creamy texture and an exotic attitude. It’s a favorite in the Caribbean, especially on a hot day.
This soursop juice can be used to make soursop punch, ice cream and more.
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What is soursop juice
Soursop juice is made from the flesh or pulp of the soursop (Annona muricata) fruit. It is sometimes called graviola or guanábana in Latin America.
The flowers are as unique as the fruit. Here’s one from my very own soursop tree.
With enough pest control (mainly ants), the flowers develop into small, spiny, green fruits that take months to ripen and lighten in color.
The soursop I used for this recipe is from my parents’ tree. It is yellow-green, very soft, and has a fragrant smell. Once the fruit feels a little squishy when squeezed, it is ready for making the juice.
What does soursop juice taste like
The taste of soursop juice is tough to describe. It is fragrant much like pineapple but has slightly sour, citrusy tones and a creamy texture much like barbadine.
Soursop juice ingredients
For this recipe, I used:
- condensed milk: is used to sweeten the juice. You can also use granulated sugar or your choice of sweetener.
- vanilla essence: which adds to the delightful taste of the juice. Other mild essences like almond can also be used.
- nutmeg: gives the juice an even more unique Caribbean taste. You can also add in cinnamon or ginger.
- water: needed to dilute the juice, otherwise it will be too thick.
To make soursop juice without milk, swap the condensed milk with sugar. And consider adding some coconut milk to the drink. A little lime juice also adds a nice citrusy element to the soursop and compliments the juice.
How to make soursop juice
You can use frozen soursop pulp to make the juice. Simply blend the pulp with all the ingredients, taste test and adjust the flavors before serving cold.
Here I am making soursop juice from a ripe soursop fruit.
Extract the flesh
Ripe soursops have a strong, fragrant smell, yellow green skin and are very soft to the touch when pressed slightly. If your soursop is not ripe, it will be firmer and its skin will be bright green. Place the fruit in a brown paper bag or wrap it with newspaper and leave for a few days to ripen.
Step 1: Once ripe, cut the fruit in half. Remove the spongey center of the fruit and discard.
Step 2: Peel or pull off the skin and place the flesh in a large bowl.
Step 3: Squeeze the pulp to pop the seeds out. There are lots of seeds in the soursop pulp and they do contain a possible neurotoxin called annonacin. So it is important to remove all the seeds (but nothing will happen to you if you miss one or two seeds).
Blend with all ingredients
Step 4: With all the seeds removed, add the soursop pulp to a blender with the condensed milk, vanilla essence, nutmeg and water. Add any other optional ingredients that you like at this point.
Step 5: Blend everything together. Taste test the juice – adjust by adding more sweetener, spices or dilute further with water.
Step 6: Chill in the fridge and be sure to serve cold.
Where to buy soursop juice
More drink recipes
Soursop juice recipe
Delicious Soursop Juice
- 1 small soursop (about 500 g)
- ¼ cup condensed milk
- 2 tsp vanilla essence
- ¼ tsp nutmeg
- water for diluting (about 250 mL)
- Wash and peel soursop.
- Cut out the spongey center.
- Squeeze the pulp to remove the seeds.
- Add de-seeded pulp and all other ingredients to the blender.
- Blend until smooth.
- Taste test and adjust sweetness level and spices.
- Chill and serve cold.