Soursop, locally known as Anoda, is a fruit native to South America and the Caribbean islands but introduced to Sri Lanka long ago.
With an odd oval or circular shaped, this fruit is green in color, while its beautiful, white flesh is decorated with black, teardrop seeds. Loved by many, soursop usually comes in a delicious glass of juice that has hints of citrus along with an underlying creamy flavor. It has become a popular ingredient in modern cuisine, perfect for a sorbet or pudding. A perfectly ripe soursop has the right balance of sweet and sour, requiring no additional sugar.
Practitioners of herbal medicine use soursop fruit to treat stomach ailments, fever, parasitic infections, hypertension and rheumatism. It’s used as a sedative, as well.
Soursop contains abundant amounts of vitamin C and several B vitamins like thiamin, riboflavin, and niacin as well and minerals like calcium, phosphorus and a small amount of iron.
The fruit comprises of 67.5% pulp, 20% fruit skin, 8.5% fruit seeds and 4% core pieces.