Soursop, Guanábana or Annona muricata is part of the Annonaceae family. It is similar to chirimoya, originally from the Peruvian rainforest. Soursop is cultivated in India, Philippines, Australia and Hawaii, and in the tropical countries of the Americas.
The guanábana fruit can reach up to 40 cm in length and weigh up to 4Kg. It is egg-shaped and curved in the inferior. It is irregular and the skin is brilliant dark green, covered of thorns and not very thick. The pulp is juicy, aromatic and white yellowish, the taste is acid-sour similar to pineapple or mango; and finally, the seeds are chestnut colour and come off easily.
Consumption: usually it is consumed fresh at a regular temperature, taking away the seeds from the fruit just with a spoon; likewise, in small pieces in fruit salads or macedonias. It is a good dessert served cold together with milk skin or whipped cream with sugar.
The juice of guanábana is used as refreshment in tropical areas; the pulp is squeezed to extract the juice, which is whipped with milk or water and sugar.
The fruits that have not ripened could be eaten as cooked vegetables, and are used to produce hot beverages, juices, liquors, jams and desserts with mousse.
The main compound of the fruit is water and it is rich in calories due to the presence of carbohydrates and minerals as Calcium, Phosphorus, Iron, Vitamin C and Pro-Vitamin A.
The juice of the fruit is diuretic and when it is taken on an empty stomach helps with hepatic illnesses. The tea made with the leaves has antispasmodic properties as well as it is sedative, anti-diabetic and has vasodilator properties.
The seeds could be pulverized and used as insect repellent, while the leaves are helpful to fight lice. It is believed that is useful as cancer relief.