Soursop Juice (Jugo de Guanábana)
Soursop pulp blended with milk or water, sweetened to taste. Guanábana is a large green tropical fruit with soft white flesh that tastes somewhere between pineapple and cream. Made with milk it becomes almost a milkshake; with water it stays light. Three ingredients, ten minutes, serves three.
Servings: 3
Calories: 210kcal
Ingredients
- 300 g soursop (guanábana) pulp about 10 oz; frozen pulp is what you will find in the US, and it works perfectly
- 2 cups milk or water milk makes it creamy and rich, water keeps it light and lets the fruit through
- Sugar, honey or condensed milk, to taste, optional ripe soursop is already sweet; taste before adding anything
Instructions
- Take the seeds out of the soursop pulp. Do this properly and do not let any go into the blender: the seeds are not edible and should not be crushed.
- Put the pulp into the blender with the milk or water, and the sweetener if you are using one.
- Blend until everything is smooth and combined.
- Strain it if you want it smoother. It is fine either way, and unstrained it keeps more body.
- If the pulp was not frozen, add ice.
Notes
The seeds are the one thing to be careful with: they contain annonacin and are not edible, so pick them all out and never blend them. The flesh is the part that gets eaten, and it always has been. Soursop bruises easily and goes over within a day or two of ripening, which is why frozen pulp is the practical option outside the tropics and why it is sold that way in Latin groceries. Ripe fruit gives slightly under thumb pressure, like an avocado, and the spines soften and darken. With milk this becomes close to a milkshake; with water it is a lighter, more refreshing drink.
Nutrition
Calories: 210kcal | Carbohydrates: 35g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 72mg | Potassium: 663mg | Fiber: 2g | Sugar: 31g | Vitamin A: 374IU | Vitamin C: 14mg | Calcium: 208mg | Iron: 1mg