Ingredients :

• Soursop — This is the central fruit, the one that provides the character. Choose one that yields slightly to pressure — if it’s too hard, it will be stringy and not very sweet. The white flesh can be removed by hand, but remember to carefully remove the black seeds one by one: they are bitter and numerous. If you can’t find fresh, frozen pre-pulped soursop works very well.
• Guava — Get it very ripe — the skin should lean towards yellow-green, not dark green. The pink-fleshed variety is more fragrant and richer than the white one. Keep the skin: that’s where most of the fiber is, and the blender will take care of it.
• Tomato — No need for a special variety. A ripe, meaty, very red tomato. Avoid cherry tomatoes (too acidic) and mealy out-of-season tomatoes that give an unpleasant pasty texture.
• Honey and lemon (optional) — These are the modulators. Lemon wakes everything up if the fruit lacks vigor. Honey compensates for a soursop that is a bit too acidic. Taste without it first — truly ripe fruits generally don’t need them.