Soursop (Guanabana) also known as Korosol in creole ( Corossol in French), is a prickly, green tropical fruit – an exotic fruit known for its unique taste; described as a mix between strawberry and pineapple, with a hint of sour citrus flavour and with an underlying creamy texture reminiscent of soft coconut or banana. Although the exact origin is unknown; it is native to the tropical regions of the Americas and the Caribbean and is widely propagated. Soursop is quite a popular fruit in the Seychelles.
Here some delicious soursop recipes to try:
Soursop Sorbet
Ingredients
2 cups soursop pulp, Seeded, pureed and sieved
2 tbsp lime juice ( lemon juice could be used also)
¾ cup sugar, granulated
Directions
Peel and separate the seed from the pulp.
Blend with 1 cup of water and place the pulp in a fine strainer or sieve using the back of a spoon to press the pulp. Note: This is very labour intensive but worth it!
Add the lime juice and sugar. Blend until the sugar dissolves. Place in a metal baking pan and cover with foil. Freeze until firm (about 3 hours).
Note: You can freeze in an ice cream maker according to manufacturer’s instructions.
Let the sorbet soften at room temperature before serving.
Another use of the fruit is as the basis of a salad dressing.
Soursop Dressing
1 cup soursop juice (strained)
1/2 tsp white wine vinegar
1/2 tsp garlic powder
1/2 tsp mustard
finely chopped basil
1 tsp of olive oil
Directions
whisk the soursop juice with white wine vinegar, garlic powder, mustard, basil, and olive oil.
Serve on different kind of salads!
Guanabana Margaritas
Ingredients (Servings 4)
1/2 cup lime juice (4-5 limes)
1/2 cup water
1/2 cup guanabana (soursop strained or canned nectar)
3/4 cup tequila
1/4 cup orange liqueur
sweetener (Your favorite, to taste)
lime wedges (for serving)
salt (optional)
Directions
Stir together the lime juice, water, soursop/guanabana nectar, tequila, and orange liqueur.
Add the sweetener of your choice, to taste ( typically 5 drops of liquid sweetner per serving).
Run the lime wedges around the rims of 4 glasses and dip in salt.
Fill with ice and divide the margaritas between the glasses.
Enjoy!
Mango Corossol (Soursop) Smoothie
Ingredients
1 cup soursop ( soursop flesh, seeds removed)
3 cups mango (fresh and ripe, cut into cubes)
1 cup ice cubes
1/2 cup milk (optional)
sugar (or Honey, to taste, optional)
Directions
Place all ingredients in a blender and process until thick and smooth.
Adjust the sweetness according to your taste. (you may not even need to add sugar if the mangoes are sweet)
Serve straight away!
