Fruit guide
Soursop: a first-timer's guide
Spiky outside, creamy inside, and easier to love than it looks.
By Aurora TropicsPublished
Soursop, katu anoda in Sinhala, is a green fruit covered in soft spikes. It can grow as big as a melon. Inside is white, fibrous flesh with shiny black seeds that are never eaten.
What it tastes like
People reach for comparisons: pineapple, strawberry, banana, a little citrus. None of them quite land. The texture is the giveaway, thick and creamy, closer to a smoothie than a juice.
Creamy, with a sherbet finish. That is the shortest description we have found.
How to serve it
Shake the bottle, because the pulp settles. Serve it cold, on its own or poured over crushed ice. It also works as a base for a smoothie with banana.
Questions about this post
Is soursop the same as graviola?
Yes. Soursop is the English name, graviola the Portuguese one, and in Sinhala it is katu anoda.
What does soursop taste like?
Creamy, with a sherbet finish. People compare it to pineapple, strawberry, banana and a little citrus. The texture is thick, closer to a smoothie than a juice.
Can you eat soursop seeds?
No. Only the white flesh is eaten; the shiny black seeds are left out.
Why do I need to shake a bottle of soursop?
Because the pulp settles. Shake it, then serve it cold, on its own or over crushed ice. It also makes a good base for a smoothie with banana.
