The Delicious Soursop - Dr. Levy

The Delicious Soursop

When I think of the terms: Soursop, guanaba, graviola and Annona muricata (the scientific name of said fruit), I am reminded of the phrase: A rose by any other name is just as sweet...or something to that effect. This large fibrous fruit with a green somewhat prickly exterior and white interior with pegs surrounding dark colored seeds,  A picture should do . Once pried apart, one can then just bite into the fruit. My mind goes back to the past, and I can imagine the thick, gooey pulp running down my fingers and my attempts to lick my hand so that none of this deliciousness would go to waste – mmmm, absolutely divine and nutritious.

The soursop as I grew up calling the fruit, is a favorite of mine whether eaten (raw) as a fruit or as the base for the delicious soursop juice made with milk, nutmeg, cinnamon, sugar and perhaps a drop or two of “Mr. Wray and his nephew” (Appleton white rum Did you want to put a link to the product?). Of course, like other fruit juices, Jamaicans started to specialize in fruit drinks as well, the big difference seemed to be that the drink would be made with lime (and for other fruits like guava and Jew plum - a bit of ginger as well). Juices were generally made with fruits and milk as the bases, with generous amounts of spices (chiefly nutmeg, cinnamon and cloves). I am sure that many baby boomers who grew up in the West Indies remember well carrot juice or beetroot juice on a Sunday with a large plate of rice and peas with fried chicken (and maybe another protein), along with fried plantain, vegetables and perhaps a slice or two or three of avocado (pear)…but I digress.

The soursop tree was one of those trees that could be found in every district in Jamaica, and so no one bought soursop as far as I was aware, as a neighbor or friend would offer a fruit with no strings attached during “bearing season”. 

 Soursop had quite a bit of roughage, which was the main remnant after the pulp had been squeezed for the juice/drink, leaving the seeds and the white fibers. The center of the fruit had an elongated stem, which when growing up we were told was a remedy for bed-wetting. I am unable to confirm that on a firsthand basis, as I had quite a bit of the stem in teas (what does this mean), yet my bed-wetting seemed incurable as it continued unabated at the time.

This plant has seen a resurgence of interest as the world has indeed become a global village. It is known for its antioxidant properties and is said to be even anti-carcinogenic. An article on WebMD online suggests that the fruit has high levels of vitamin C and is known to boost immune health. The source, while touting the potential anti-carcinogenic benefits of soursop, does caution that much more research needs to be done, even though early studies show that the fruit boosts immune health and due to the compounds it contains, may fight inflammation. And to think we used to throw the leftover pulp away as refuse, not thinking of its health benefits as fiber.It is said that every part of the soursop plant except the seeds has health benefits. Parts of the plant are said to lower high blood sugar and high blood pressure, reduce fever and inflammation, lowers pain, reduce cough and fights asthma and anxiety in addition to those noted above. Many people favor the leaves brewed as a hot beverage, but it is said that even the bark of the tree has health benefits. I will explore other parts of the plant and look at the benefits that one may derive from the same.