Soursop: Tastes Great, Less Filling [BIMT33]

September 3, 2009 at 5:41 pm

After a good long hike through Taman Negara Kinabalu, we were all pretty bushed and ready to get back to our hotel. We had an early flight to catch the next morning, and Ian and I began to look back upon just how much we’d done in the course of our frenzied trip across Malaysia. We’d seen some amazing sights, eaten some amazing food, met some amazing people.

We’d managed to check off pretty much everything on the big checklist of goals we’d written up before heading out, except for seeing an orangutan or eating soursop, which a friend had recommended after finding out that I’d be tackling the durian.

“Hang on,” said Ian as we drove past a small village market at the foot of Mount Kinabalu. “I think that’s soursop right there.”

Screech. Reverse. Park.

The taste of the soursop was amazingly refreshing, but rich and creamy at the same time, almost like a pina colada in fruit form. Lucky for me, it turns out that it’s common to a fair number of tropical regions and isn’t terribly difficult to find in North America. Methinks experimentation with a blender, ice, soursop and Bacardi is in order…

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One Response

  1. Sheila says:

    They now have Soursop juice as well, try it next time ur in Malaysia !

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