There's more than meets the eye when it comes to the soursop. Beneath a scaly green rind lies creamy white flesh which gives off a sweet but distinctly tart flavour.



Tourists browsing local fruit stalls around Malaysia may notice a green, scaly looking fruit that resembles a cross between the durian and mango. To those who have heard about the durian's notorious reputation, they may ascribe the same traits to this funny looking fruit. However, those who have tasted the soursop can attest that it is far more pleasant than durian.

The soursop is an evergreen tree that is native to Mexico, Venezuela, Central American, the Carribbean and northern South America, Colombia and Brazil. This tree is also planted in the Southeast Asia region. In Malaysia, the soursop is also locally known as durian belanda. The soursop has a creamy white texture with large inedible black seeds enveloped within its flesh. Its taste is often described as a combination of strawberry and pineapple with a sour tang to it and hints of banana. As its taste is unique, the fruit's pulp is often made into ice creams, sorbets, desserts and even fruit juices.

The soursop is not only delicious, but is also packed with many vitamins and nutritients. Soursop is a good source of niacin, which can boost one's good cholesterol levels. The fruit is also rich in riboflavin. Whether for health reasons or for just plain enjoyment, the soursop's unique taste is definitely an experience unlike any other.