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"It is generally known in most Spanish-speaking countries as guanabana; in El Salvador, as guanaba; in Guatemala, as huanaba; in Mexico, often as zopote de viejas, or cabeza de negro; in Venezuela, as catoche or catuche; in Argentina, as anona de puntitas or anona de broquel; in Bolivia, sinini; in Brazil,araticum do grande, graviola, or jaca do Para; in the Netherlands Antilles, sorsaka or zunrzak, the latter name also used in Surinam andJava; in French-speaking areas of the West Indies, West Africa, and Southeast Asia, especially North Vietnam, it is known as corossol, grand corossol, corossol epineux, or cachiman epineux. In Malaya it may be called durian belanda, durian maki; or seri kaya belanda; in Thailand, thu-rian-khack". Morton, J. 1987. Soursop. p. 75–80. In: Fruits of warm climates. Julia F. Morton, Miami, FL.
Article by Jason "Pepe"
The Soursop/Guanabana fruit is incredibly delicious and can vary in acidity. The Fruit from the tree in this video is one of the finest I have ever tasted. This tree produces delicious, slightly acidic yet very sweet soursop fruit. I truly enjoyed drinking the fantastic milkshakes offered to me by my good friends wife. I must admit, it was a surprise to find the fruit so tasty.
When I was a young boy my dad used to make me drink his shakes and they were horrible! Sorry dad. My dads shakes tasted horrible because they were prepared using supermarket frozen pulp. Yuck! Back in those days we lived in the concrete jungle, I affectionately called New York City. Try growing a tropical soursop in New York City.
Trust me on this, fresh is best! Problem is most people can't find fruit anywhere these days. The solution might be that you grow your own soursop tree. Hey why not, it's not so difficult once you know what soursop/guanabana trees need.
Tip: A mature Soursop is ready to harvest when the soft pliable spines are set far apart and the green shiny color breaks to a slight yellow. Some fruits turn a dark purple when left on a kitchen counter for a few extra days. Each fruit will mature on the tree at different times. Cut off and leave a piece of the stem on the fruit until ready to eat. They are great chilled and in shakes.
When I was a young boy my dad used to make me drink his shakes and they were horrible! Sorry dad. My dads shakes tasted horrible because they were prepared using supermarket frozen pulp. Yuck! Back in those days we lived in the concrete jungle, I affectionately called New York City. Try growing a tropical soursop in New York City.
Trust me on this, fresh is best! Problem is most people can't find fruit anywhere these days. The solution might be that you grow your own soursop tree. Hey why not, it's not so difficult once you know what soursop/guanabana trees need.
Tip: A mature Soursop is ready to harvest when the soft pliable spines are set far apart and the green shiny color breaks to a slight yellow. Some fruits turn a dark purple when left on a kitchen counter for a few extra days. Each fruit will mature on the tree at different times. Cut off and leave a piece of the stem on the fruit until ready to eat. They are great chilled and in shakes.
