A relative of rollinia and cherimoya, the soursop fruit is prized for juice-making because of its sweet, bright flavor. This beautiful green, thin-skinned fruit has white flesh the consistency of a super creamy pineapple (slightly fibrous but also custardy), with a refreshing, sweet/tart flavor like a cross between green apple, pineapple, and banana. The fruit is easy to juice by lightly pulsing in a blender and then straining through a cheesecloth.

They are ripe when soft to the touch and, once ripe, can be stored in the fridge for at least a week. The cold will cause the skin to discolor but this does not effect the quality of the fruit inside. If picked too early, the fruit will take more than a week to ripen. Ideally, fruit should ripen within a few days of harvesting.

To pick a good fruit, the spines should be spaced well apart on most of the fruit, with a light-green color and slight sheen to the skin. If the color is a dull/dark green or has no gloss/sheen, it is probably immature. Often, these immature fruits will eventually ripen and get soft, but lack the flavor and juiciness of properly harvested fruit.