Choose a Ripe Fruit: Locals know the best time to eat soursop is when it’s fully ripe. Look for a fruit that is soft to the touch, with slightly brown patches on the skin.
Peel with Your Hands: Unlike other fruits, soursop has a tough, spiky skin. Simply peel it off with your hands, revealing the creamy, fibrous flesh inside.
Use a Spoon for Easy Extraction: Scoop the flesh out using a spoon. Be careful to avoid the large black seeds inside, as they are not edible.
Try It Fresh: Eating soursop fresh is the most authentic way to enjoy it. Its sweet-tart flavor is refreshing, especially in tropical climates.
Make a Smoothie: Blend the fresh pulp with a little water or coconut milk for a refreshing tropical smoothie.
Add Sugar or Honey: If the fruit is not sweet enough for your liking, locals often drizzle a little honey or sprinkle sugar over it for extra sweetness.
Pair It with Other Fruits: Combine soursop with tropical fruits like mango, pineapple, or papaya for a delicious fruit salad.
Prepare Soursop Juice: Blend the pulp with water and strain the juice for a refreshing drink. Add a pinch of salt or mint for extra flavor.