Culinary delights with Guanabana, Soursop 2


Guanábana, SoursopCulinary delights with Guanábana, Soursop

While in Puerto Rico last week I asked friends on Facebook how they prepared Guanabana, Soursop. To my surprise, there were many answers including medicinal benefits of this fruit. Some said just fruit and water, which I tried, and it was delicious, others made them in ice cream.

“Champola!!! It is made with guanábana and milk,” recommended one of my cousins in Colorado, though she did not know the recipe. My mother also made that, but I don’t like milk but will use plant based milk such as almond.

Then my friend Iris in Costa Rica recommended Guanábana ice cream. Her recipe is simple:

One (1) can of evaporated milk; blend the milk. 1 cup of sugar, and 1 cup of soursop pulp. Freeze and enjoy! (Spanish: “1 lata leche evaporada batida, I taza azúcar, 1 taza pulpa de Guanábana …al congelador y a disfrutar!”)

Guanabana (Annona muricata) is from the custard apple tree family, Annonaceae, and it is native to Central America and the Caribbean. It has an edible fruit is known as soursop, as the name denotes the fruit is a little acidic when it’s ripe.

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Coming Fall 2018 the Puerto Rican Healthy Cookbook! Check back for more information.


Guanabana, Soursop

I made a simple recipe, just two ingredients: Water and soursop, my mother added a third ingredient, sugar, and milk to make a ‘champola,’ which is why I didn’t like it with milk. I don’t like dairy products.


The Guanábana, Soursop, has to be completely de-seeded. Some people believe these seeds are toxic.


Separate the white pulp from the seeds, and recheck to make sure there are no seeds.


The pulp is a delicate beige.


Though there are many health benefit claims on soursop’s cancer curing miracle, I’m skeptical about them since much advertisement and promotions are made by companies to peddle, to sell the “fruit, leaves and stems” in capsule form. Claims on anti-cancer benefits are unfounded according to Cancer Research UK. I think the jury is still out on this one and more research has to be done. Stay tuned to this site for more research on this fruit’s medicinal claims and on other delicious food and recipes.


The ripe fruit was sweet enough for my brother and me. To my surprise he liked it. I did too! I will try my friend’s ice cream with almond or coconut milk. Below is my recipe.

Guanábana, Soursop, Smoothie

Culinary delights with Guanábana, Soursop

Culinary delights with Guanábana, Soursop


  • 1 small soursop, peeled and deseeded
  • Filtered or bottled water, enough water to make it the consistency you desired


  1. Wash fruit, cut and pull out the “meat”. Discard the black seeds.
  2. Place the pulp in a blender. Add water and blend until smooth. Add as much water as you like to obtain the desired consistency.


Guanábana, Soursop, smoothie


For more healthy recipes, click here.

Coming Fall 2014 the Puerto Rican Healthy Cookbook! Check back for more information. 


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2 thoughts on “Culinary delights with Guanabana, Soursop

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