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Soursop
Soursop is native to the West Indies and Central America, where it is very popular as a refreshing drink. It is the largest member of the custard apple family and has a strong, tangy flavour. Soursop leaves are believed to have sedative properties, so much so that in the Netherlands they are sometimes put into pillowslips or strewn on beds to promote a good night’s sleep. Characteristics The soursop fruit is oval or heart-shaped. It is between 10 cm and 30 cm long, up to 15 cm in diameter, and weighs between 1 kg and 6 kg. The soft, green, spiky skin is very distinctive and surrounds a white flesh, which contains numerous black seeds. Taste The taste is bittersweet. Buying and Storing The tips on the skin break off easily when the fruit is fully ripe. The skin is dark-green in immature fruit, becoming slightly yellowish-green before the mature fruit becomes soft to the touch. Fully ripe, the fruit sounds hollow when tapped. Preparing and Serving Soursop is best eaten fresh. The fleshy pulp is very juicy, produces a refreshingly rich, creamy juice and freezes well. Seeded pulp may be cut into pieces and added to fruit cups or salads, or chilled and served as a dessert along with sugar and a little milk or cream. Soursop pulp dries very well and makes a good base when mixed with other fruits. Unripened soursops can be cooked as vegetables or used in soup. It is a superb dessert fruit. Availability January to March & August to September. Varieties Cuban Fibreless and other common selections. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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