Jamaican soursop is a somewhat confusing fruit for those unfamiliar with it. It’s a delicious treat, but many visitors to the island are often amazed at its unique appearance. The skin in ripe fruits is yellowish-green in color, the ovoid fruits can grow up to 12 inches in length, and are covered with blunt “spines.” The fruit can weigh up to 15 lbs. the flesh is cream-colored, and the leaves emit an unpleasant odor.
Jamaicans call the fruit soursop and it’s also known as guanabana, cherimoya, custard apple, and Brazilian Paw. Fans of the fruit have described the taste as a combination of apples and strawberries with notes of sour citrus. The texture is reminiscent of a banana. The fruit’s origins are a mystery, though it’s been cultivated in Africa, South America and the Caribbean for thousands of years.
It’s been used as a medicinal throughout history, but can be toxic with long-term usage or when taken in large amounts. Soursop is eaten raw, made into a refreshing beverage, and often used in desserts that include gelatin, custard, ice cream and jelly. It’s also popular as a refreshing beverage. It contains an extensive array of nutrients that include vitamins B1, B2, B3, B5, B6 and C. Soursop also has calcium, iron, magnesium, phosphorous, potassium, and zinc.
