Soursop is a fruit that comes from the Caribbean, Central America, northern South America, and sub-Saharan Africa. Soursop tastes like a combination of strawberry and pineapple, with a hint of sour cream and citrus. Soursop juice is not difficult to make and has a variety of health benefits. The high content of vitamin C will keep the urinary tract clean, and the large amount of fiber will improve the health of the digestive system. Soursop juice also contains many other nutrients including potassium, magnesium, thiamine, copper, niacin, folate, iron, and riboflavin.
Ingredients
- 1 ripe soursop weighing about 450 grams
- 375 ml milk, evaporated milk or water
- 1 teaspoon nutmeg (optional)
- 1 tablespoon vanilla (optional)
- 1/2 teaspoon grated ginger (optional)
- 1 tablespoon sugar (optional)
- 1 juiced lime (optional)
Step
Method 1 of 3: Puree Soursop
Step 1. Choose a ripe soursop
Look for soursops with green skin that can bend when slightly pressed with your thumb. Soursop with greenish-yellow skin can be left to ripen at room temperature for a few days.
Step 2. Wash your hands
You will touch the flesh of the soursop fruit directly, so your hands must be clean so that the juice is not contaminated.
Step 3. Wash the soursop with running water
The areas between the thorns on the soursop skin may be dirty so you will have to rub it with your fingers to clean it.
Step 4. Peel the soursop
Although it looks prickly, soursop skin is very soft and can be peeled by hand. You do not need to use a fruit peeler or similar tools to peel it.
Step 5. Put the soursop in a large bowl and pour in the milk or water
It's best to use a bowl with a large mouth as you may have to touch the soursop. This process can also make the surrounding area messy. So, choose a deep bowl.
Step 6. Press the soursop by hand
Because the flesh of the fruit is very soft, soursop will be easy to press without the use of any special tools. By pressing, soursop juice will come out. The juice will be mixed more evenly if the soursop is mixed directly in water or milk. At the end of this process, you will get a large pulp held together by a core of soursop fibers.
Method 2 of 3: Straining the Juice by Hand
Step 1. Place the strainer over the bowl
The strainer should be small enough to fit over the bowl, while the bowl should be large enough to hold all of the soursop liquid. The filter must also have a fairly small hole. The bigger the hole, the more likely the flesh will get into the container.
Step 2. Slowly pour the juice through a sieve into a bowl
This process may take some time, depending on the size of the filter used.
Step 3. Add other seasonings according to taste
Usually, lime juice, ginger, and sugar will make a unique combination. A mix of nutmeg and vanilla is also a great option.
Step 4. Stir the soursop juice before pouring it into the glass
Serve cold or add ice.
Method 3 of 3: Making Juice with a Blender
Step 1. To make soursop juice a little thicker, blend the soursop instead of squeezing it by hand
More and more fruit flesh will break down through this process and make more juice.
Step 2. Remove the seeds and fiber core from the ground soursop
The flesh that falls from the core can be drunk, but the core and seeds of the soursop must be removed.
Step 3. Pour the liquid into the blender
You don't need to filter it first. Wipe up the spilled juice with a tissue.
Step 4. Add any additional flavorings to the blender
Try a combination of vanilla and nutmeg, or a mixture of sugar, ginger, and lime.
Step 5. Blend the ingredients on medium to high speed
Blend soursop for a few minutes. The liquid flesh will be soft and thick when finished.
Step 6. Add more water if the juice is too thick
Pour 125 ml of water at one time. Blend again the juice.
Step 7. Serve soursop juice cold or add ice
Put the remaining juice in the refrigerator. The juice can be consumed for up to one week.
