Soursop ✦

Corossol

What it is

The soursop belongs to the custard-apple family but went the other way: where the cherimoya banked sugar, this one kept its acid, and the flesh is threaded with fibre that no amount of ripening softens. Its English name is a corruption of the Dutch zuurzak, sour sack, picked up in the Caribbean colonies.

In the kitchen

Never put it through a blender: the blades shred both the fibre and the black seeds, which are bitter. Press the pulp through a sieve by hand and slacken it with a little water or coconut milk before the sugar goes in, or it seizes into a paste.

Goes with

Lime Coconut milk White sugar Vanilla Rhum agricole Ginger Mint

Same species

Cherimoya

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