What’s in it?
Guanábana is an excellent source of nutrients. The flesh contains calcium, iron, vitamin A and vitamin C. It is rich in grape sugar and therefore easy to digest, also because it doesn’t contain much acid.
And what else?
In the Philippines the unripe fruit, which tastes like roasted sweetcorn, is eaten as a vegetable.
In Indonesia they cook pureed guanábana with sugar as a pudding („dodol sirsak“) or make sweets with it.
On several Caribbean islands the fermented guanábana leaves are used to make a black tea. And in Germany you can find it in our pink smoothie.
What is it?
Guanábana (engl. soursop) belongs to the annona plant family (annonaceae). It is also known as soursop. In Brasil the guanábana fruit is known as graviola. The guanábana originates in South America and the Caribbean. The ones we use come from Vietnam. Botanically speaking it is a large berry. It grows up to 40 cm long and can weigh up to 4 kg – as heavy as a watermelon. The blossoms of the guanábana have three cup-shaped petals, which are greeny-yellow and elongated. They give off a sweetly unpleasant smell to attract flies to pollinate them. The dark green skin of the fruit has soft spikes, which serve no protective purpose against animals or predators. The juicy, soft flesh tastes sweet/sour and refreshing.