I had never even heard of soursop before coming here. Or, I had, but I thought it was some sort of British slang for a craky old man or similar, like “Mr Crankpanterson is an old soursop”.
Turns out, soursop is a fruit. A tasty, sour, creamy fruit, that looks like this:
I first encountered it on a very hot afternoon at a restaurant here called the Tattooed Irishman, but more commonly referred to as “The Village” after the hotel it is attached to.
It was in the form of sorbet, and it was one of the strangest things I have ever tasted; very sour, sweet, and with an odd after taste that reminded me of handcream. Mr doesn’t taste the handcream, and a friend here didn’t think it had an odd taste until after I suggested it.I’ve even read conjecture that it tastes like onions, but I didn’t get that. So, if you’ve ever tried soursop, please leave a comment on what you think it tastes like.
(Oh, by the way, yes I did just say there was vegan sorbet available in Pohnpei, FSM. Hell yeah!).
I have since been eyeing the big, spiky, green fruit off at the markets, and bought one with the help of a very friendly staff member, who picked a good one for me. Unfortunately I opened it too soon and it was hard as rock, and then I left it for a little while and it went off while I was trying to figure out if it was ripe yet (things ripen so quickly here, that you never buy anything already ripe).
So, a few weeks later, I tried again, this time with more success. When I cut into it it was the right consistency, but it was very, very sour.
So, I added some sugar, mashed, stuck it in the freezer and voila! we have been enjoying soursop sorbet ever since. It is very easy, but I’ll put the recipe in anyway.
Vegan Soursop Sorbet
- 1 ripe soursop
- 1/2 cup white sugar (or more/less depending on sweetness of fruit)
- 1/2 cup water
- Chop the soursop, and remove peel and all seeds. Be alert, as it is a sneaky fruit with hidden seeds as well as the obvious ones. I suggest squishing pieces in your fingers, as this make the seeds pop out. Set aside.
- In a small saucepan add water and sugar and stir over medium heat until dissolved. (it doesn’t need to boil). Set aside to cool.
- Add soursop and sugar water to a blender (or mixing bowl with stick-blender) and blend until well combined.
- Freeze in whatever container is handy. Mush with a fork every 2 hours or so.
- When ready to eat, set the sorbet on the bench for about 5 minutes to soften, then serve. (it may take longer in melbourne and other cold climates).