Saturday 7 July 2007
soursop - candy flavoured fruit
Fresh from Bali, I thought I’d bring a little tropical infusion to Weekend Herb Blogging.
Whenever Jonas and I make a visit to an Asian grocery store we’re always fascinated with the weird and wonderful selection of drinks and juices found in the cold section. We often buy a couple to try out like basil seed drink, mung bean juice and persimmon tonic.
One of my absolute favourites is soursop juice and since the brand I buy in Australia is Indonesian, I was determined to find this mysterious sirsak to eat fresh and ripe in Bali.
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The soursop Annona muricata is also known as soursap, guanábana, graviola, sirsak, zuurzak, coração-da-índia, guyabano or corossol and is native to the Caribbean, Central and South America. It is related to pawpaw and custard apple and around 30 tonnes are grown in Australia every year in tropical north Queensland. In the USA it’s has limited production in Florida and it’s also grown throughout South East Asia.
In its native Caribbean it’s believed that a tea of boiled soursop leaves brings on sleep and is also used to soothe digestive problems. It’s health benefits include high levels of carbohydrates (mostly fructose), vitamin C, vitamin B1 and vitamin B2. Unfortunately recent research has seen some initial links between soursop consumption and unusual forms of Parkinson’s disease.
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Alas June/July isn’t the soursop season in Bali and we wandered through markets looking for them without much luck. I came across some, but they were so blackened that I wondered if they were overripe or even rotten and couldn’t bring myself to buy one.
Later, in a Muslim market in the Tabanan province I found my prize and my helpful guide negotiated a 5000 Rupiah price – probably very expensive by Balinese standards but to me it was a ridiculous bargain (AU65c / US55c / EU40c).
The flesh was slimy, squishy and creamy: like an avocado or a custard apple and reminiscent of the starchy stickiness of a banana. I have to say the texture was a bit of a turn off.
The flavour was tropical, strong and pungent on entry but with a delicate ending and a soothing creamy aftertaste. They taste similar to lychees but also have a ripe purée pear and bitey pineapple edge to them. You could also say they taste remarkably like bold, fake watermelon flavoured candy.
Soursops are seriously delicious in flavour but terrible in texture. I wished I’d had a blender to turn the creamy flesh into a delicious juice. Instead I sat through the sliminess to devour the candy fruit.
Since the soursop has many large black seeds and a lot of fibres, it’s best puréed and strained. It can be drunk as a juice, blended into cocktails or used as a dressing for a fruit salad. It could even be made into a sauce for desserts, such as a mango sago pudding or other tropically themed dishes. The team over at Cape Trib Exotic Fruit Farm recommend mixing the purée through vanilla ice cream and they also have a recipe for Soursop Cheesecake.
This week’s WHB is hosted by Chris from Mele Cotte so be sure to pop on over to see what else has been going on in the world of herbs, fruits and veggies.
References:
http://www.agric.nsw.gov.au/Hort/Fmrs/Asian_veg/soursop.htm
http://en.wikipedia.org/wiki/Soursop
Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb fruit tropical fruit soursop sirsak annona muricata guanábana zuurzak graviola
Labels:
food challenges,
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south east asia,
travels,
weekend herb blogging
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mmm i love soursop so much :) plain, in icecream, pureed into a thick creamy punch... love love love love love :D
ReplyDeleteAnna, this is very cool and interesting! I have never heard of this and am very curious if our international farmer's market has soursop. I will have to look for it next time.
ReplyDeleteThanks for participating!
THAT's what that fruit is! I used to see them in Andorra (of all places) and no one could ever tell me the English name for them... or what they were good for!
ReplyDeleteInteresting about the texture... that would put me off, too!
Anna - I learned so much about soursop from reading your post. Now I will definitely try the soursop gelato at our neighborhood gelateria.
ReplyDeleteI'm so jealous that you went to Bali. That's on my list of "must go" places for sure. I haven't seen or hear of this type of fruit before. Your description is great, I learned a lot about it!
ReplyDeleteHi I live in Queensland and have a a good supply of Soursop. What I need is a good jam recipe. Can anyone help.
ReplyDeleteHi. My friend has cancer & has just read that soursop is more effective than chemo! I am striving to find a supplier for him. I'm in Caboolture (between Brisbane & Sunshine Coast) and would love if someone could advise of a supplier nearby. Thanks! :)
ReplyDeleteanon - if you're looking for soursop for your friend, why not call Cape Trib Tropical Fruit Farm? they would be able to advise you if nothing else.
ReplyDeleteI am just outside Bundy and have a large number of soursop trees, just starting to bear fruit, should be ready in 2-3 weeks. Cansend you some for your friend with cancer.
ReplyDeleteJ Lord
Hello, I have a friend who needs some soursop fruit, she visits her cousin at Rosedale, outside Bundy. She would be happy to purchase fruit from you. Looks like May/June is when they start to become available. Until what Month do they bear fruit? Many thanks for your help. My reply is more than 4 years since your post, so I don't know if this reply will reach you. If you do, plese email your reply: allymc@bigpond.net.au Thank you, Ally
DeleteI notice that you have a supply of Soursop and live near Bundy. But I see this post was written in 2008. I am on the Sunshine Coast but have to go to Bundy very soon. I have cancer and would very much like to obtain some. Do you still have any available? Would be very grateful. Thanks
DeleteHi, I am in Hervey Bay and am also looking for soursop for my brother in lo has cancer. I would be more than happy to pay for someone to send some to me. Please email me if you are able to help. serendipitycounselling@hotmail.com
DeleteThank you from the bottom of my heart! :]
Dear J Lord - I desperately need some soursop trees or soursop fruit for a very special friend of mine who has cancer.
ReplyDeletepleasepleaseplease contact me. I need your help. please email me : helenandzhou@yahoo.com
Thank you so much.
highly appreciated.
Helen
I am living in Hong Kong and would need some soursop for my mom who has got cancer. Can I get some here in Hong Kong? Is shipping possible though?
ReplyDeleteI have had soursop fruit juice and didn't like it as much. Never had it fresh. But I have had Cherimoyas in California (U.S.) and it taste great! No slimy texture, just pure sweetness.
ReplyDeleteThey are in the same species of Annona.
There is now Soursop and other exotic fruits available in Australia!!
ReplyDeleteThey are all fruits from South America...
You should try the delicious Soursop Smoothie or the tasty Lulo Crash!!
find it at www.cheekyfruits.com
info@cheekyfruits.com
Cheeky fruit has 100% natural pulp available.. it's amazing for juices, smoothies, ice-cream, cocktails, etc
Hello, I was just wondering where I would be able to purchase this fruit in Sydney/NSW?
ReplyDeleteanon - you can buy both fresh whole fruits and frozen puree from some asian supermarkets, particularly the vietnamese markets.
ReplyDeletei saw loads of fresh fruit in cabramatta and when i made ice cream from soursop i bought the frozen puree which tastes just as good and can easily be eaten straight from the packet on a hot day.
hi, does anyone know where I could get sour sop leaves in sydney? does any farmer in NSW grow sour sop ?
ReplyDeleteI was told that sour sop leaves could cure cancer.
My sis just got diagnosed with cancer for the second time. I am desperately looking for the leaves.
thanks, Angela
This is amazing, I am also trying to find soursop leaves, not for cancer, but for bad stomach problems... It really relieves the pains.. does anyone know where I can get soursop leaves to brew the tea I need ? I live in Perth .Thanks
ReplyDeleteJeni
I had the fruit pulp as a puree with sliced mango in lime at a high-end restaurant in Oaxaca in Mexico when i was filming a food program there- fantastic! Will try to replicate it at home in Australia!
ReplyDeletedarryl - in sydney i found the fruit pulp for sale in cabramatta and other vietnamese grocery stores in the freezer section.
ReplyDeleteFor anyone looking for the fruit or juice in PERTH WA, i found it at the asian specialist supermarket, Farmer Jacks in Girrawheen. They sell the fresh fruit, fruit juice and fruit in tins. I get it for my friend who is not doing well with cancer. Early days but we're hopeful.
ReplyDeleteSoursop and Guanabana are the names we call it on St. Croix, US Virgin Islands. I now live in Jacksonville, Florida, USA, and I miss going outside and picking a fresh Soursop. You had to pick the Soursop before the Birds, Jack Spaniard (Wasp family), Bats, or another Person beat you to it. Real nice and sweet. Put it in a baby bottle, or a glass for young children when you want to bed them down. Adults get sleepy from a glass full, dyuring their first time drinking it. I have not found the fruit inJacksonville Florida as yet. I have some seeds and will try to grow a tree this season.
ReplyDeleteDoes anyone know where in/around Brisbane I can buy the fruit?? Need it for my mother in law, has cancer, trying anything.
ReplyDeleteI need some Soursop urgently,could someone please tell me where to get it from.... Sunshine Coast Qld My mother has cancer and i want to try this thank you
ReplyDeleteJust found this site while looking for a recipe for soursop candy. Several years ago I was diagnosed with lung cancer and my doctor said to go home and get my affairs in order as soon as possible. That is when I started drinking soursop juice. I live in the tropics and have 5 large trees but never used the fruit. My first encounter with the juice was when it was made by someone else and I found it too sweet so did not bother. Now I just clean, strain and drink without adding anything. Love it. One year later and a new xray showed no sign of a tumour. Misdiagnosis or soursop? I will never know but continue to drink it. As it is seasonal, I freeze the cleaned fruit in portion size bags and usually drink about 8 ounces each day.
ReplyDelete