If you've never seen a soursop, it looks like a large green fruit covered in soft spikes. Cut it open and the inside is white, soft, and full of black seeds. It's one of the most loved fruits in Jamaica, and one of the least known in Texas.
What it tastes like
People describe soursop in a lot of ways: a mix of pineapple and strawberry, with a creamy texture like banana, and a slightly sour finish that gives the fruit its name. It's sweet, tangy, and smooth all at once.
We describe it more simply: it tastes like a milky pear.
Where it grows
Soursop (Annona muricata) grows in tropical climates across the Caribbean, Central and South America, Africa, and Southeast Asia. It goes by many names, including guanábana in Spanish-speaking countries. The fresh fruit is fragile and bruises easily, so it's hard to find in Central Texas grocery stores.
How Jamaicans drink it
In Jamaica, soursop is most often made into a creamy drink. The pulp is separated from the seeds, blended with water or milk, and sweetened. Many recipes add a little nutmeg, vanilla, or lime. Served cold, it's rich enough to feel like a treat.
A word about health claims
You may see soursop promoted online as a cure for serious illnesses. Those claims aren't supported by solid medical evidence, and we don't make them. We serve soursop because it tastes good.
Where to try it in Waco
Our soursop drink is on the menu at Tru Jamaica. We source our soursop from Grenada, so what ends up in your glass comes straight from the Caribbean. If you like smoothies or milkshakes, start here.
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