Calories in soursop fruit

How many calories in soursop?

Despite being a fairly sweet fruit, soursop is not super-calorie dense.

There is 66 calories in 100g of pulp. Since you do not eat the rind or seeds, the calories come from the fruit’s pulp.

  • 1 cup fresh soursop fruit = 148 calories
  • 100g fresh soursop fruit = 66 calories

When it comes to soursop tea, there are 0 calories in the drink. So if you drink a cup or mug of soursop leaf tea it is calorie free unless you add your own sweetener.

Learn more about calorie counts in soursop fruit, tea and freeze dried fruit at http://soursopstore.com

What is corossol fruit?

Soursop fruit

Corrosol fruit is yet another name for soursop fruit.  Soursop is a spiny tropical fruit with a sweet custardy pulp that grows in the Caribbean, in South America, and in equatorial regions of the world. In the U.S., you can buy soursop products online at http://soursopstore.com. In Canada, you can order soursop products from http://soursopstore.ca.

Learn more about: What is soursop

Corrosol is a French word that translates to Soursop.

Here are a bunch of other words in various languages that translate to soursop in English or corrosol in French. See below:

 

Soursop / Corrosol wordsLanguageCountry/Region
قشطة شائكة .ArabicSaudia Arabia and region​
soursop, graviolaEnglishUSA, UK, Canada
zuurzak, zuurzakvrucht, zuurzakboom, zuurzakkenDutchNetherlands
Guanabana, Stachelannone, SauersackGermanGermany
atɔEweGhana
γουανάμπαναGreekGreece
yaca, guanábano, guanábana, chirimoyaSpanishSpain, Mexico, Latin America, S. America
corossol, corossolierFrenchFrance, Canada (Quebec)
חמוצהHebrewIsrael
सीताफल Hindi IndiaHindiIndia
pohon sirsak, buah sirsak, sirsak Indonesian Indonesia
guanabana, graviolaItalianItaly
ຂຽບLaoLaos
サワーサップJapaneseJapan
사워 sKoreanKorea
durian belandaMalayMalaysia
سورسPersianIran, Tajikistan, Uzbekistan, Iraq, Russia, Azerbaijan and Afghanistan
graviolaPortuguesePortugal
soursopNorwegian Norway
сауасе́п, саусе́п, анно́на колю́чая, смета́нное я́блоко, соуса́пRussianRussia
ทุเรียนเทศThaiThailand
guyabanoTagalogPhilippines
soursopUrdu Pakistan
bình bát, nêVietnameseVietnam
刺果番荔枝ChineseChina

Where to buy freeze dried soursop?

Freeze dried soursop is increasingly available in the U.S. and Canada.

The tropical fruit travels well when it is freeze dried and cost to ship it is low because the water has been removed from the product.

You can order it from several online retailers:

How to tell when a soursop fruit is ripe

In this video our very own Andy Walker show you how to cut soursop fruit when it is ripe, and how to determine ripeness, based on the feel of the fruit.

He show how the skin gets softer and easy to break with your finger as the fruit becomes the perfect ripeness to eat

Walker says that a soursop fruit, also called graviola fruit, is at optimum ripeness when the green spiny skin on the fruit is soft can can be penetrated by a push of the finger.

The juice from the pulp will be evidence when you do this.

He also explains how to know when a soursop fruit has gone bad or is so overripe it is no longer ideal to eat.

See the video he uploaded to Youtube:

 

You can buy fresh soursop fruit in the U.S. here at http://soursopstore.com

soursop fruit tree

Soursop tree and its fruit

If you want to know more about the soursop tree, the conditions it grows under and some interesting facts about its cultivation and use, read this post.

Origin of Soursop

It said that the soursop tree is said to have originated in South America and the Caribbean islands known as the West Indies.

Uses For Soursop

Among all of the Annona species, soursop is the most tropical.. It is the best choice for preserving and processing activities. The tree also produces the largest fruit. It has low-branches and it is shrubby. It reaches a height of approximately 8 to 10 meters (25 to 30 ft). The seeds found in the pulp of the soursop fruit and the soursop leaves have properties that are toxic to some insects. When crushed, they are are effective against head lice, southern armyworms, and pea aphids. The fruit is also used in fish traps for bait. The soursop wood could also have potential as a source for making paper pulp. It is used to make ox yokes, because it does not cause hair loss on the neck of oxen.

Soursop Cultivation

Here is some data on soursop cultivation:

Elevation: Soursop is grow from sea-level to 1200 meters (3500 ft).

Germination: It can be direct-seeded or soaked for 24 hours. It will  germinate in 15 to 30 days.

Soil: The soursop tree prefers rich, well-drained soil. However it can be grown in acidic and sandy soil.

Temperature: The soursop tree is very cold-sensitive and will suffer injury in a light frost. The tree thrives in tropical climate and temperatures.

Propagation: Soursop is often propagated by seed. It will produce fruit in 3 to 5 years. It requires plenty of sun and cannot withstand strong winds. Soursop trees took a beating in the Virgin Islands when they were hit by hurricanes in 2017.

Grafting: When choosing a grafting strategy, it is best to use soursop seedlings. However, grafting onto custard apple, mountain soursop, or pond apple is known to be successful.

Soursop Harvesting and Seed Production

Soursop tree flowers continuously, but in each growing region, there is one principal harvest period. Soursop fruit is picked when it is fully grown and while it is still firm, but slightly yellow-green. If the fruit is allowed to soften on the tree, it will fall to the ground and be ruined. The soursop bears 12 to 20 units of fruit per tree.

Soursop Susceptibility To Pests and Disease

Soursop tree is attacked by a variety of pests, that vary by region where it grows. Mealybugs may occur enmass on the fruit, while scale and lacewings infest the tree. The fruit is attacked by fruit flies. Red spider mites are a problem in dry climates. Defoliator caterpillars can be a problem on soursop trees. Also be alert for anthracnose disease on the fruit.

Cooking Soursop, and Nutrition

Soursop fruit is classified as sweet, sub-acid, or acid. The fruit is best eaten 5 to 6 days post harvest. Cut the fruit into sections and eat the flesh with a spoon or off the rind. It can be added to fruit salad. It can also be served  with sugar and milk.

The most common use for the fruit in the tropics, however, is as a blended drink.

In Fruits of Warm Climates, byJulia Morton, the following directions can be used to prepare a soursop beverage:

  1. Remove the seeds from the pulp.
  2. Press the seeded pulp in a colander to extract the rich, creamy juice,
  3. Beaten with milk or water.
  4. Sweeten with sugar to tastes.

Here is another preparation:

  1. Remove all seeds before blending the pulp as they are toxic and should not be eaten in any quantity.
  2. Blend the seeded pulp with an equal amount of boiling water.
  3. Strain it.
  4. Sweeten to taste.

A soursop custard is made in the Dominican Republic as follows: Cook soursop pulp in a sugar syrup with cinnamon and lemon peel.

Soursop ice cream is also popular. To create this:

  1. Mash the pulp in water.
  2. Let it stand, then strain to remove fibers and seeds.
  3. Blend the liquid with sweetened condensed milk.
  4. Pour it into ice cube trays.
  5. Stir several times while it freezes.

Immature soursop fruit can also be roasted, fried, cooked as vegetables, or used in soup.