Ingredients :

• Soursop — This is the heart of the recipe. You recognize it by its thick green skin covered in small soft spines. The flesh is white, fibrous, and water-rich — with a scent reminiscent of both pineapple and vanilla. Choose one that is soft to the touch, like an overripe pear. If it’s still firm, leave it for two or three days at room temperature. In Caribbean or Asian grocery stores, you can often find it as frozen chunks — it works perfectly for this juice.
• Guava — Pick it very ripe — yellow leaning towards pink, yielding slightly under your fingers. The red flesh inside colors the juice a deeper pink. If you can’t find fresh ones, pure guava juice with no added sugar is an honest substitute — two splashes are enough.
• Tomatoes — No need for fancy tomatoes here. Well-ripened round tomatoes from the market are perfect. The important thing is that they are truly red to the core and have a scent. A scentless tomato won’t bring anything good to this juice. In winter, canned peeled tomatoes without added salt are a perfectly acceptable alternative.
• Lemon or Honey (optional) — Lemon is my default choice — just a few drops wakes everything up and balances the sweetness of the soursop. Honey is for those mornings when you want something more comforting. Wildflower, acacia, whatever — a small spoonful is enough, no more.