What is a soursop?

The bumpy skin of the elongated, heart-shaped soursop is usually dark to yellowish-green, turning more yellow as it becomes overripe. The tangy fruit, sometimes called a prickly custard apple, can weigh up to five kilograms and stretch 30 centimetres long. The white interior, which is often inedibly fibrous and needs straining, is popularly made into shakes and juices across Southeast Asia, where it is cultivated widely. It's actually native however to the West Indies and South America. The flesh consists of numerous segments and has an aroma reminiscent of pineapples. Sometimes the pulp can be eaten raw but often sugar needs to be added to make it palatable. The large seeds cannot be eaten.

The soursop's name in Thai is thurian khaek - foreign durian. It's high in vitamin C and is great with breakfast cereal or as a filling for strudel in combination with apple. The pulp also works well as an ice cream.




More Travelfish FAQs

A bit of history, perhaps a taste-test and an idea on just what some of those Asian fruits really look like.

Asian fruit FAQ

What is a banana?
What is a cantaloupe?
What is a durian?
What is a guava?
What is a jackfruit?
What is a longan?
What is a mangosteen?
What is a papaya?
What is a pineapple?
What is a rambutan?
What is a soursop?
What is a starfruit?
What is a watermelon?

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