There’s no better way to consume soursop then in a beverage, some may disagree with to me but this is my preferred method. Growing up in a Caribbean household in the UK meant we had the luxury of being exposed to a blend of British and Caribbean delicacies. In terms of Caribbean fruit some of our favourites included mangoes, june plum (golden apple), guava, pineapple, coconut, guineps, paw paw, sweetsop, jackfruit, tamarind and soursop.
These were just a few of the exotic fruit that we had on rotation. I felt like the luckiest girl in the world albeit exotic fruit was very expensive to purchase via import. Nevertheless, it was worth paying the additional charge just to eat such amazing fruit.
Soursop contrary to the name is not one of those extra sour fruit so please don’t be deterred by its name, rather it’s a combination of sweet with a very subtle hint of sour taste. Some people describe the flavour as an admixture of strawberry and pineapple but I strongly disagree, soursop has it’s own unique flavour which isn’t akin to any fruit known.
The flesh is a porcelain white pulp with black seeds which bears the thick consistency of a whipped banana (think vegan banana ice cream). The pulp is used in a variety of ways and often comes in handy for making ice-cream, sorbet or a thick punch like this recipe.
You can also make smoothies, nectar, candy, a drink etc.. soursop is native to the tropical climate countries i.e Caribbean, Latin America, Asia so the list is endless in terms of what you can do with the fruit. High in vitamin and minerals and famous for it’s anti cancer properties soursop is a true health benefit fruit.
Soupsop punch is a cold and creamy beverage that is suitable to drink throughout the entire year. Each island/individual has their own way of perfecting the punch. For instance, some add a hint of spice (nutmeg and cinnamon) while others omit the use of spices and opt for angostura bitters with essence and milk.
My version of soursop punch is flavoursome, thick and more importantly easy to digest due to the use of plant based milk. I will forewarn you that the removal of the seeds from the pulp is somewhat time consuming, like 10 minutes. You can do this using a knife or with the extra help of your fingers. Some people pour the pulp in a strainer and add water then use the back of a spoon to separate the seeds from the pulp, while this method is effective, be mindful of loosing some of the pulp which creates that extra thick consistency.
Recipe for the homemade condensed coconut milk
- 1 large soursop, peeled
- 2½ cup of almond milk
- 1 jar of condensed coconut milk (see post)
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ½ tsp cinnamon
- Cut the peeled soursop lengthways into two halves.
- Use a knife to discard the thick stalk running down the middle of the fruit.
- Cut the flesh into small pieces using the same knife to pluck out the black seeds. Feel free to use your fingers if preferred. This process should take approximately 10 minutes to complete.
- Place the thick pulp into a high speed blender followed by the almond milk, vanilla, nutmeg, cinnamon and homemade condensed coconut milk.
- Blitz into a smooth thick consistency
- Serve accordingly