SOME FRUITS OF HAWAII 



77 



SOURSOP 



( Annona muricata ) 



Description: The soursop is a large, heart-shaped fruit. A single 

 fruit may weigh 5 pounds, and much larger ones have been reported 

 (50, p. 183). The thick skin, or rind, is a deep green and covered with 

 numerous short, pliable spines. The flesh resembles cotton soaked in a 

 highly aromatic liquid. The pulp contains many shiny brown seeds. 



History: The fruit is a native of tropical America (50, p. 183) and 

 was described as early as 1528 by Gonzalo Hernandez de Oviedo in his 

 "Natural History of the Indies." At present, it can be found in most 

 tropical countries, although it is probably more popular in Cuba than in 

 any other place. The name "soursop" by which the fruit is known in 

 most English speaking countries is of West Indian origin. The history 

 of its introduction into Hawaii is unknown. 



Nutritive value: Soursops are a fair source of calcium and iron 

 but have better than average quantities of phosphorus. 



Because there appears to be no yellow pigment in soursops, it was 

 thought not worth while to test them for vitamin A. The thick juice 

 resulting when the soursop was pressed in two thicknesses of cheese- 

 cloth was used for the vitamin tests and was found to be a good source 

 of vitamins B and C. No tests for vitamin G were made. 



Supply: In Honolulu, the soursop is occasionally found in the mar- 

 kets but the supply is not equal to the demand. The season ranges 

 from February to September. 



Use: The soursop has an acid flavor and a pleasant refreshing 

 odor. The juice may be extracted by forcing the pulp through a potato 

 ricer or fruit press or by squeezing it through several thickness of 

 cheesecloth. The pulp freed from the seeds and pulled or cut into 

 small pieces may be chilled and served as a breakfast fruit with the 

 addition of sugar, or it may be used in a salad. Iced drinks, sherbets 

 and gelatin dishes may be made from the extracted juice. It blends 

 well with banana, orange and pineapple. 



Mix ingredients, stir until sugar is dissolved, pour over cracked ice and 

 serve. 



Soursopade 



6 servings 



3% cups soursop juice 

 2% cups water 



1 cup sugar 



2% tablespoons lemon juice 



