Guyabano

Guyabano

Ever wonder where does our famous Guyabano fruit comes from?

Soursop, or Graviola, guyabano, and in Latin America, guanábana is the fruit of Annona muricata. It is a broadleaf flowering evergreen tree, but the exact origin of the fruit is unknown. Moreover, it is native to the tropical regions of the Americas and the Caribbean. It is in the same genus, Annona, as cherimoya and is in the Annonaceae family.


The soursop can adapt to areas of high humidity and warm winters. Temperatures below 5 °C (41 °F) will damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.


With an aroma like pineapple, the flavor of the fruit has a combination of strawberries, apple, and sour citrus, contrasting with a creamy texture reminiscent of banana.


The average weight of 1000 fresh seeds is 470 grams and they have an average oil content of 24%. When dried for 3 days at 60 °C (140 °F), the average seed weight was 322 grams (11.4 oz).


The flesh of the fruit consists of an edible, white pulp, some fiber, and a core of indigestible black seeds. You can use the pulp of guyabano to make fruit nectar, smoothies, fruit juice drinks, candies, sorbets, and ice cream flavorings. Due to the fruit’s widespread cultivation, its derivative products are consume in many countries like Mexico, Brazil, Colombia, and Fiji.

In which countries can you find Guyabano? You can find it in many Asian countries. First, in the Philippines, it is famous in the Philippines as guyabano, derives from the Spanish guanábana, and you can eat it ripe, or used to make juices, smoothies, or ice cream. Sometimes, they use the leaf in tenderizing meat.

However, in Vietnam, this fruit is famous as mãng cầu Xiêm in the south or mãng cầu (Soursop) in the north, and they use it to make smoothies or eaten as is.

In Cambodia, this fruit is famous as “western custard-apple fruit.”

In Malaysia, its name is durian belanda (“Dutch durian”) and in East Malaysia, among the Dusun people of Sabah, it is called as lampun. Furthermore, they take the fruits from the tree when they mature and left to ripen. Then they will be eat when they are ripe. It has a white flower with a very pleasing scent, especially in the morning. While for people in Brunei Darussalam this fruit is famous as “Durian Salat”, available and planted.


Some people are using unripe fruit, sliced and marinated to make an excellent fish substitute in vegan Caribbean cooking.