Creole Week-Soursop A fruit unknown but “Oh so Good”
Sour Sop (Annona muricata) other names Corasol ( French), Guanabana ( Spanish)
I walked into Basse Terre market in Guadeloupe at 1 pm last weekend and I saw several of the vendor packing up. I was getting ready to throw a tantrum in my mind when I noticed about five sellers still waiting for last minute shoppers like me. Basse Terre market is an open market that is fairly well maintained and you can get most of the tropical fruits and vegetables once there are in season. I got most things I had on my list so I started to leave. As I walked through the gate I looked back and saw these prickly friends from my past being displayed. I could not refuse I just had to buy two of them to make a dish or two. It has been almost 15 years since I had a fresh sour sop and I am not that old. The smell that you get from soursop is really distinctive and pleasant. When I sliced through these this morning I could not resist biting into the almost cotton like flesh flavoured with this popular and powerful tropical flavour.
So what do you do with these and, where can you get them if you are not in the Caribbean. The soursop is use explicitly for desserts in the Caribbean. In Guadeloupe there are road side vendors who make a sort of sorbet with them or ice cream and in Barbados we use to enjoy this on Sunday as dessert as a beverage called soursop punch. I frequent super markets in North America and Europe many times during the year. I do not really see these at the popular supermarket chains but you may want to check with your Asian markets and hispanic markets to get them .If the word soursop does not work you can use the other names I stated at the beginning of the article. If anyone knows of any stores in their area that sells sour sop leave it in the comments section for others please.
This was my first time actually cutting open a soursop myself and making punch and ice cream. I always use to sit in a stool watching my mom and dad or grandmother separate the membranous flesh . It was my turn to have the joy making this and to create my own household traditions as soursop ice cream and punch are generally not vegan.
The seeds skin and heart of this fruit are not edible. To prepare it you need clean hands and a bowl and you slice the fruit in half or quarters and you will remove the cottony juicy white flesh of the fruit into your bowl. You then would add some cold water to get this flesh even more moist and almost squeeze the flesh in your hands and keep doing that for a few minutes. You can use a fine strainer and squeeze the milky juice through. Add back the seeds in the bowl with a little more water and repeat the process. My grandmother use to wash the soursop juice off until the flesh was tasteless that meant she got all the juice from the fruit. What you would be left with is a milky thick concentrated juice that looks like this. See photo below.
Sour Sop Punch
Soursop Soft Serve Ice Cream
The milky thick texture of the soursop makes it an excellent fruit for a creamy ice cream based. I purchased some cookbooks last week and one I was reading through was the Vegan Scoop by Wheeler del Torro. In the book is a bunch of island flavours but I did not see the more obvious one soursop. I took it upon myself to make a soursop ice-cream recipe this morning. This ice-cream can be served soft serve or you can freeze it right down to break your wrist consistency. I love it soft serve because you can really taste the flavour more and it is just one of those things that is better soft serve.
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