The first time you cut a soursop in half, it’s a surprise. The aroma that escapes is sweet, slightly tangy — somewhere between a ripe pear and a pineapple, with a tropical undertone you can’t quite name. It’s the kind of fruit you don’t pull out on a rushed Tuesday morning. It’s a weekend recipe.
Ingredients :
- Soursop pulp — It’s the heart of the smoothie, obviously. If you find fresh fruit in African or Caribbean grocery stores, go for it. Otherwise, frozen pulp in bags works very well — thaw it the day before in the fridge, not at room temperature. One cup is about 150 to 160 grams.
- Plant-based milk — Oat milk gives a creamier texture and a neutral taste that doesn’t take over. Almond milk also works, but the drink will be a bit more liquid. Avoid rice milk if you want creaminess — it’s too watery for this smoothie.
- Honey — A small teaspoon, no more. Ripe soursop is already quite sweet, and if you use too much honey, you’ll cover the fruit’s subtlety. Acacia honey if you have it; it’s discreet and liquid. Stevia powder also works if you prefer.
- Fresh ginger — A small one-centimeter piece is enough. No need to peel it perfectly — a quick scrape with a spoon to remove the skin is fine. It brings depth without dominating. If you don’t have it on hand, a pinch of ground ginger will do, but with much less freshness.
