Soursop

Soursops are a tropical fruit, botanically classified as Annona muricata, and are close relatives of the cherimoya, atemoya, and custard apple. They are also commonly referred to as Graviola or Guanabana. There are many varieties of Soursop, with 14 different types cataloged on the island of Puerto Rico alone. They are categorized by acidity, shape, and flesh consistency. Natural compounds found within the flesh, bark, and leaves of the Soursop have been linked to fighting certain cancers.

Evergreen trees that can grow up to 9 meters tall and have broad, glossy green leaves are the source of sourops. The fruit's uneven shape, which can range from oval to heart- or kidney-shaped, is accentuated by its coating of tiny prickly protrusions. Averaging 10 to 30 cm in length and weighing up to 15 pounds, souros are quite huge. The dark green, leathery skin of the fruit turns pale green as it ripens and will give light pressure. Cream-colored inner pulp easily separates into fibrous, juicy segments with glittering, oval-shaped, inedible black seeds inside of them. The flavor of soursops is evocative of pineapple, strawberry, coconut, and banana, and they have a tropical aroma. Almost all Cubans and tourists love to try this fruit and the excellent recipes made from soursops.