Tag Archives: Soursop


What is Soursop?

Soursop is a fruit native to South America and the Caribbean.  In some parts it is also known as Graviola.

What does it look like?

On the outside, Soursop has thick green, spiny skin and is often somewhat oval in shape.

soursop - outer skin
Soursop – outer-skin

When cut open, it’s flesh is white and fibrous and has multiple large black seeds.  The inside core resembles that of a pineapple.



soursop - inside
Soursop – what it looks like inside

What does it taste like?


It’s taste is somewhat reminiscent of citrus while at the same time having a pleasant rich and creamy flavor of a coconut.

Why should I eat it?

Not only does Soursop taste good, it’s also rich in Vitamin C and dietary fiber.

How can I use it?

After peeling off the skin, cut the fruit in half lengthways.  Take the core out and using your fingers or a spoon remove the black seeds.

The remaining flesh can be chopped up and placed into a bowl or serving dish and eaten as is.  It can also be blended with juices to make punches, smoothies or fruit bars.

Click here for simple Soursop punch recipe.


Vegan Soursop Pineapple and Coconut Punch

soursop punch
Soursop Pineapple and Coconut Punch

Punches are a significant part of Trinidadian eating culture.  Peanut, Linseed and Soursop are among the top favorites.  Rich, creamy and so satisfying, some punches can even serve as a meal.

Although punches are generally made with dairy products such as milk and sweetened condensed milk, healthier non-dairy substitutions can be made that are equally rich, creamy and satisfying.  These can range from non-dairy creamers such as Oatly to ready-made natural coconut milks such as KARA**.

I’ve experimented with various Vegan punch versions and met with much success.  This very week, I took a stab at one that I had never made before.

I hadn’t had Soursop in a while and when I went to the market I decided to pick one up.  Most times when I had Soursop it was because someone brought the fruit for me so I wasn’t sure of the pricing.  When I went to the cashier ‘Mr. Soursop’ cost me about $43TT and weighed almost 4lbs!

I still decided to pick it up, blocking the price I paid from my mind.  On reaching home I was craving something fruity to drink.  So, I had Pineapple juice and Coconut Milk (which I almost always try to have at hand) and thought it would be interesting if I blended all three.

After my first attempt, I was hooked.  With the second attempt (photo shown above) I decided to add some fresh squeezed lime juice to give it that extra bit of fresh citrusy taste.

Finally, a Soursop Pineapple and Coconut Punch was born.

Here’s how to make it:


2 cups de-seeded Soursop pulp (chilled)

1 ¼ cups unsweetened Pineapple juice (chilled)

200ml Coconut milk

2 teaspoons freshly squeezed Lime juice


– In a blender or food processor, add all ingredients and blend together until smooth

– Pour into serving glasses

– Serve and enjoy!

** When using KARA, be sure to use the prepared boxed version and not the dried version.  The dried version found in the packets contains caseinate which is a milk derivate.