There it hangs from a tree about ten meters high in the garden of a small Balinese farmstead in our village. The soursop is a green, spiky, and rather ungainly fruit, and you instinctively keep a few meters away, worried it might fall on your head. Is it edible – and if so, what does it taste like?
We can answer these questions straight away: yes, it is edible. And it tastes delicious. Beyond that, we would like to share a wealth of interesting facts about this tropical fruit – and offer a few ideas on how you can carry this knowledge into everyday life.
In Indonesia, the fruit is called sirsak. In other parts of the world, it is known as soursop, graviola, spiny custard apple, or guanabana. In Germany, this rarity goes by the rather curious name Sauersack – a term that surprisingly captures both its appearance and its sweet-and-sour flavor.
Soursop originally comes from South and Central America. Over time, it has travelled around the globe and is now found throughout the tropics. Today, it is even cultivated in parts of Spain.
Where and how soursop grows
Soursop grows on evergreen trees that can reach heights of up to twelve meters. Their crowns are relatively open, and the waxy, dark-green leaves are reminiscent of laurel. The misshapen fruits grow directly on the branches and are therefore easy to spot.
Good to know
Botanically, soursop (Annona muricata) belongs to the Annonaceae family. This group also includes fruits such as cherimoya and custard apple. Typical characteristics are soft flesh, large dark seeds, and a pronounced aroma.
A fruit with a surprise effect
Soursop resembles a sack in shape and is densely covered with soft spines. When ripe, the fruit takes on a vibrant green color. It usually measures between 20 and 30 centimeters in length, occasionally reaching up to 40 centimeters, and can weigh as much as four kilograms.
Beneath the relatively thin skin lies milky-white flesh that is very soft, almost creamy. The black seeds stand out clearly against the flesh and are easy to remove – which is essential, as they are not edible.
Sweet, sour, surprising
The flavor of soursop is difficult to describe. We experience it as pleasantly sweet, paired with a gentle citrus note that gives the fruit its freshness. It is often compared to a combination of strawberries and apples – sweet and sour, yet mild.
How pronounced the sweetness or acidity feels depends largely on personal taste. There is really only one way to find out: try it yourself.
From smoothies to desserts
Thanks to its creamy texture, soursop is ideal for smoothies, juices, and desserts. You will find it on menus in many restaurants across Bali, including our own Warung Balikaru. When the fruit is ripe, we harvest it directly from our garden.
Balinese cuisine has a strong sweet tradition, and soursop is used to make ice cream, candies, and even soursop-flavored chocolate. One particularly popular dessert is dodol soursop, a pudding made from cooked soursop pulp.
The leaves of the soursop tree are also used: dried and brewed as tea, both in Bali and in the Caribbean, where the leaves are sometimes fermented. In South America, the fruit is pressed into drinks or processed into jam, while in the Philippines, unripe soursop is even used as a vegetable.
Practical tip from our kitchen
We enjoy soursop best fresh and well chilled, eaten straight from the spoon. For smoothies, we like to combine it with a splash of lime or a little coconut water – this lifts the freshness and balances the natural sweetness.
How to get to the creamy inside
The most important thing: the soursop must be ripe. You can tell by its vibrant green skin and the way it yields slightly to gentle pressure. Cut the fruit lengthwise with a large, sharp knife to create two halves. Remove the firm core running through the center, then use a spoon to scoop out the creamy white flesh.
Enjoy it straight away or use it as the base for your favorite dessert. Be sure to remove all black seeds and never eat them.
Important to note
Soursop seeds contain natural plant compounds that can have neurotoxic effects. These substances occur only in very small amounts in the flesh, but the seeds should always be removed completely.
What’s in soursop
In recent years, soursop has experienced a real surge in popularity here in Bali. This is largely due to claims about cancer-inhibiting properties – claims that have not been scientifically proven.
Hype aside, soursop is a nutritious fruit. It contains vitamins, minerals, and fiber, as well as antioxidant compounds, making it a valuable addition to a balanced diet.
Here follows the table of nutrients and nutritional values:
Between hype and reality
In cancer research, scientists are studying certain compounds in soursop known as Annonaceae acetogenins to assess whether they have the potential to destroy cancer cells. However, laboratory studies show that any therapeutic effect is extremely limited and outweighed by neurotoxic risks. At present, there is no approved cancer therapy based on soursop.
For this reason, caution is advised when encountering products that make such claims.
Enjoyment with a question mark
In Bali and other tropical regions, soursop is sold fresh at local markets. Today, the fruit can occasionally also be found in Asian grocery stores or through online fruit retailers, usually at prices of around 15–20 euros per kilo. In Bali, by comparison, fresh soursop (around 1 kg) can be purchased at the market for about 15,000 IDR.
Transporting soursop across the globe is neither environmentally sustainable nor ideal for this delicate fruit.
Our tip
Make the most of your time in Bali to enjoy soursop where it belongs: fresh, local, and in season – ideally straight from the market.
We Accept
Jl. Batukaru | Belulang Village | Mengesta | Tabanan Region | Bali
+62 81 33 7055 030
team@balikaru.com
