Ingredients :

• Soursop (Corossol) — This is the boss. We use the pulp — that white, fibrous, and fragrant flesh that you collect by removing the black seeds by hand. If you can’t find it fresh (rare outside tropical grocery stores), frozen pulp works very well. Found in bags at West Indian or African grocers. Don’t confuse it with passion fruit — soursop is significantly less acidic and creamier.
• Ripe tomato — Not a hard thing out of the fridge. It should be soft under your fingers, with skin that is starting to peel slightly. This is what brings body and a light vegetable acidity that counterbalances the sugar of the soursop. A large seasonal tomato, beefsteak or heirloom — perfect. Avoid cherry tomatoes, too little flesh for what we want.
• Honey or lemon (optional) — Taste before adding anything. If the soursop is very ripe, it’s already sweet and you don’t need anything. A squeeze of lemon wakes everything up if the juice feels flat — it’s often the right move rather than honey, which can make it heavy.