Soursop, also known as guanabana in most Spanish-speaking countries, is a large, oval or heart-shaped tropical fruit. It only grows in hot tropical weather in places like southern India, Mexico, Puerto Rico, Bahamas, Hawaii, and Florida.

Its green skin is inedible and leathery, with stubby spines that are curved, soft and pliable. The skin becomes yellowish-green when the fruit ripens. The edible part of the soursop is its interior white flesh that has soft fibrous segments surrounding the central core. There are many seeds in the interior as well, however, they are toxic.

Soursop juice is enjoyed in Southeast Asia and South America. The seeded pulp can be eaten on its own, added to salads or used to make ice creams and sherbets. The unripened fruit is cooked as a vegetable or used in soups in Indonesia, and roasted in Brazil. There are many ways to enjoy this versatile fruit! Although they are not grown in California, you can still find canned  or frozen soursop pulp in many Latino grocery stores.

Soursop is incredibly nutritious. Low in fat and cholesterol free, it’s rich in fiber, potassium, magnesium, copper, and vitamins C, B1 and B3.