Guanábana is a much-loved fruit in the Dominican Republic. It is sweet, easy to eat and has many uses. It can be eaten right from the fruit or enjoyed in a sweet refreshing batida.
Guanábana (Sour Sop, graviola) is in the same family as a sugar apple. The name makes one thing that the fruit is sour, but it is the opposite. The fruit is very sweet. Guanabana is eaten directly from the fruit. It is used for flavoring ice cream and candies. It can be blended to make wonderful tasting beverages (remove the seeds first).
Sour Sop is high in fiber, vitamin C and antioxidants yet are very low in calories. The fruit grows on the flowering broadleaf evergreen tree Annona Muricata. The fruit is usually available from June through August.
The flavor of this interesting fruit is difficult to describe. It seems to be a mix of apple, strawberry, and yet it has a citrus zing like a pineapple. The feeling in the mouth is creamy and milky, similar to a very soft banana. When picking a guanabana, it is best when the exterior rough skin is a brownish-greenish-yellow color and is soft to the touch.
Eating and Preparation:
Break or cut the fruit open when it is very soft. If you are enjoying fresh from the tree, be sure to eat around the seeds.
When making a juice or batida (milk added with ice in a blender) remove the seeds first. It’s usually easiest to just use your hands to get the seeds out. Place the pulp in a blender with a little water. If you prefer, you can strain the pulp before continuing to remove the fibers. Add ice, milk or carnation, water as needed and blend. It is a rich, sweet, and scrumptious drink.
More detailed information about the Sour Sop