Annona muricata, also known as Soursop.
Apparently, it is in the same genus as the chirimoya and the same family as the pawpaw.
Growing up, this was one of my older sister’s favourite fruits. I’d watch her eat it and suck creamy pulp from black seeds. Occassionally, I would tuck in and enjoy but it was her thing. Mostly.
Last August, I discovered the wonder that is Soursop cream, free from sugar and milk and every other thing – incredibly creamy and rich.
I would buy the thorned fruit and seek the best way to rid it of its green skin so I could meet the pulp.
The green skin of a soursop has small thorns which might have been a protective mechanism for the fruit. When I was younger, we would cut the soursop open and then drag off the flesh.
Now I’m older, I realise it is much easier to peel the skin like you would a banana. And that’s what I do. Just like with Agbalumo, I take strips off and very little pulp adheres.
Once the skin is all removed, you have a long (mostly), soft and creamy fruit. I handle it with tenderness.
Nestled in the centre of the fruit is a thick stalk, running up to halfway or more, of the length of the pulp.
More on The Pulp
The pulp is more than white flesh. It also contains black shiny, toxic seeds. The flesh is arranged in long ‘strips’/ segments.
I take those apart. One can eat them very much that way – flesh, pulp, fibre.
Toxic. Like the seeds of the Custard Apple. The seeds are sheathed in the thin, creamy pulp. I basically push them out of the soursop flesh, till I have a mound and have given the pile a good going over to make sure no seeds remain.
I discard them.
And the rest is yours to keep. White, tropical fruit.
Creamy & fresh. Waiting on more…