Soursop Fruit, 1 Kg

Soursop Fruit, 1 Kg

Rs. 580.00
Rs. 580.00
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Soursop Fruit Overview

Soursop (scientific name Annona muricata) is a tropical fruit found in parts of Central and South America, the Caribbean, and some regions in Africa and Southeast Asia. Known for its unique combination of sweet and tangy flavors, soursop has a green, spiky exterior and soft, white flesh inside. The fruit is often eaten raw, but it is also used to make juices, smoothies, and desserts.

Health Benefits of Soursop Fruit

  1. Boosts Immunity: Soursop is rich in vitamin C, which helps strengthen the immune system and fight off infections.
  2. Supports Digestive Health: The high fiber content aids in digestion and promotes gut health.
  3. Anti-inflammatory Properties: Soursop contains compounds that have anti-inflammatory effects, which may help reduce pain and inflammation in the body.
  4. Rich in Antioxidants: The fruit is packed with antioxidants that help neutralize free radicals, reducing oxidative stress and promoting overall health.
  5. May Aid in Cancer Prevention: Some studies suggest that soursop may have anti-cancer properties, particularly due to its acetogenins, which have been shown to target cancer cells.
  6. Improves Skin Health: The antioxidants and vitamin C in soursop can help reduce skin aging, promote collagen production, and support a healthy complexion.
  7. Supports Weight Loss: Soursop is low in calories but rich in nutrients, making it a healthy choice for those looking to manage their weight.

How to Eat Soursop

  1. Fresh: Cut the fruit open, discard the seeds, and scoop out the flesh. The flesh can be eaten directly or added to smoothies, fruit salads, or desserts.
  2. Smoothies: Blend soursop pulp with milk or water, along with other fruits like pineapple or mango, to make a refreshing smoothie.
  3. Juices: Extract juice from the pulp by blending and straining, then enjoy a sweet, tangy drink.
  4. Desserts: Use the pulp to make sorbets, ice creams, or soursop pudding.
  5. Cooked: Soursop can be added to curries or stews to impart its sweet and tangy flavor.

Nutritional Value (Per 100g of Soursop)

  • Calories: 66 kcal
  • Carbohydrates: 16.8g
  • Protein: 1g
  • Fat: 0.3g
  • Fiber: 3.3g
  • Vitamin C: 20.6mg (34% of daily value)
  • Potassium: 278mg
  • Magnesium: 37mg
  • Iron: 0.6mg

Taste Profile

Soursop has a sweet and tangy flavor, which is a combination of citrus and pineapple, but with creamy, custard-like notes. The flesh is soft, juicy, and has a slightly fibrous texture, which makes it perfect for smoothies and desserts. The taste can be a bit sour, which is why it pairs well with sweeter fruits.

Step-by-Step Recipe: Soursop Smoothie

Ingredients:

  • 1 cup soursop pulp
  • 1/2 cup coconut water or milk
  • 1 tablespoon honey or sugar (optional)
  • 1/2 cup ice cubes
  • 1/4 cup pineapple chunks (optional)

Steps:

  1. Scoop the soursop pulp from the fruit and discard the seeds.
  2. Place the pulp in a blender.
  3. Add coconut water (or milk), honey (or sugar), and ice cubes.
  4. Blend until smooth and creamy.
  5. Optionally, add pineapple chunks for extra sweetness.
  6. Pour into a glass and serve chilled.

5 Indian Recipes Using Soursop Fruit

1. Soursop Kheer (Indian Dessert)

Ingredients:

  • 1 cup soursop pulp
  • 1 liter milk
  • 2 tablespoons sugar
  • 1/4 teaspoon cardamom powder
  • 10 cashews, chopped
  • 5 almonds, chopped
  • 1 tablespoon ghee

Steps:

  1. Heat ghee in a pan, add cashews and almonds, and sauté until golden.
  2. Add milk and bring it to a boil. Simmer for 10-15 minutes.
  3. Stir in the soursop pulp and sugar, and cook for 5-7 minutes.
  4. Add cardamom powder, stir well, and cook until the mixture thickens.
  5. Serve warm or chilled, garnished with nuts.

2. Soursop Curry (with Coconut Milk)

Ingredients:

  • 2 cups soursop pulp (or chopped fruit)
  • 1 cup coconut milk
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 2 tablespoons oil

Steps:

  1. Heat oil in a pan and sauté onions and ginger-garlic paste until golden.
  2. Add tomatoes, curry powder, turmeric, and chili powder, and cook until soft.
  3. Add the soursop pulp and coconut milk, and simmer for 5-7 minutes.
  4. Season with salt and cook until the curry thickens.
  5. Serve hot with rice or roti.

3. Soursop Chutney

Ingredients:

  • 1 cup soursop pulp
  • 1 tablespoon sugar
  • 1 tablespoon ginger, grated
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon vinegar
  • Salt to taste

Steps:

  1. Heat a pan and sauté mustard seeds and cumin seeds until they crackle.
  2. Add grated ginger and sauté for 2 minutes.
  3. Stir in soursop pulp, sugar, vinegar, and salt, and cook for 10-12 minutes.
  4. Let the chutney cool and serve with paratha or rice.

4. Soursop Lassi

Ingredients:

  • 1 cup soursop pulp
  • 1 cup yogurt
  • 1/2 cup water
  • 2 teaspoons sugar or honey
  • Ice cubes (optional)

Steps:

  1. Blend the soursop pulp with yogurt, water, and sugar until smooth.
  2. Add ice cubes if desired, and blend again.
  3. Serve chilled in glasses.

5. Soursop Paratha (Sweet Flatbread)

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup soursop pulp
  • 1 tablespoon sugar
  • 1/2 teaspoon cardamom powder
  • Water (as needed to knead the dough)
  • Ghee for cooking

Steps:

  1. Mix wheat flour, soursop pulp, sugar, and cardamom powder to form a dough.
  2. Add water as necessary to achieve a smooth dough.
  3. Roll out the dough into small rounds.
  4. Heat ghee on a griddle and cook the parathas until golden on both sides.
  5. Serve with yogurt or chutney.

5 Non-Indian Recipes Using Soursop Fruit

1. Soursop Ice Cream

Ingredients:

  • 2 cups soursop pulp
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract

Steps:

  1. Blend soursop pulp with cream, sugar, and vanilla until smooth.
  2. Pour the mixture into an ice cream maker and churn until frozen.
  3. Serve chilled.

2. Soursop Sorbet

Ingredients:

  • 2 cups soursop pulp
  • 1/2 cup sugar
  • 1/2 cup water
  • Juice of 1 lime

Steps:

  1. Dissolve sugar in water over heat and let it cool.
  2. Blend soursop pulp with the sugar syrup and lime juice.
  3. Freeze the mixture, stirring every 30 minutes until it reaches a sorbet texture.

3. Soursop Smoothie Bowl

Ingredients:

  • 1 cup soursop pulp
  • 1/2 banana
  • 1/2 cup coconut water
  • 1 tablespoon chia seeds
  • Fresh fruit for topping (e.g., kiwi, strawberries)

Steps:

  1. Blend soursop pulp, banana, coconut water, and chia seeds until smooth.
  2. Pour into a bowl and top with fresh fruit, granola, or nuts.

4. Soursop Pie

Ingredients:

  • 2 cups soursop pulp
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 pie crust
  • 1 tablespoon butter

Steps:

  1. Mix soursop pulp, sugar, cornstarch, and butter in a saucepan.
  2. Cook until the mixture thickens and pour into the pie crust.
  3. Bake for 30 minutes at 350°F (175°C).
  4. Let it cool before serving.

5. Soursop and Pineapple Jam

Ingredients:

  • 1 cup soursop pulp
  • 1 cup pineapple (chopped)
  • 1 cup sugar
  • 1 tablespoon lemon juice

Steps:

  1. In a pot, combine soursop, pineapple, sugar, and lemon juice.
  2. Simmer over low heat until the mixture thickens into a jam.
  3. Store in a jar and refrigerate.

These recipes showcase the versatility of soursop, from traditional Indian dishes to international favorites. Enjoy experimenting with this nutrient-packed fruit!

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