Guam Day 18/19 - Soursop or Guanábana or Guyabano fruit

 







3/2/2022 - My Wednesday this week, and Thursday for that matter, were a lot quieter of days. Hanging out at the tiny house is just that, a bit cramped, but as I close out some paper work its proven to be a good office space. So, since my content is suffering a bit, I wanted to go back to an early image and talk about the Soursop plant. 

These spiky, green, fleshy, fruits, known as soursops, grow on site here in our host families front and back yard. We have a number of fruit bearing trees that are feet away, personally I can't wait for the mangos to be in season! The Soursop looks to also grow in Latin America, called Guanabana natively, and the Philippines, called by the name Guyabano, from what I can tell from my internet searches. With our host family being from the Philippines it is no wonder we are given a number of these fruits a week with lots of excitement, a little piece of home is my take. Size wise the fruit is comparable to a pineapple fully grown, and the inside has a similar meaty texture. Cutting and cleaning the fruit for use can be a bit of a chore, as the fruit ripens the white meaty portion becomes soft and mushy, the seeds are poisonous in large quantities thus they each have to be removed by hand. To add complexity, the portion that is eaten, the white meaty part, grows in the these small pouch like shapes, each containing a seed that must be removed. Joan has elected that I take over the soursop cleaning procedure as its sticky, and can take a good 15 mins to finish a single fruit. Taste wise as you can image the fruit is sour, but also sweet, tasting like a cross between a pear, an apple and a melon. We add the soursop to smoothies, a bit of milk, ice, and for me a bit of vanilla protein powder makes for a great afternoon island treat. 

I have never seen a soursop on the Mainland, if you do come across one I would highly recommend trying it. Just know you are in for a Pomegranates worth of work prior to being able to enjoy. 

Retroactively Posted on 3/6/2022



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