Soursop pulp is used in various culinary preparations. It is commonly used in the production of beverages like juices, smoothies, milkshakes, and cocktails. Soursop pulp can also be used in desserts such as ice creams, sorbets, mousses, and puddings. Additionally, it is utilized in jams, jellies, and fruit-based sauces. Soursop pulp be available as a processed product frozen form, making it convenient for use in different recipes.

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Soursop pulp refers to the soft and fibrous interior of the soursop fruit, also known as graviola. Soursop is a tropical fruit native to the Caribbean and Central America, known for its unique flavor and creamy texture. The pulp of soursop is highly sought after for its delicious taste and versatility.

To obtain soursop pulp, ripe soursop fruits are typically cut open, and the white, fleshy pulp with seeds is scooped out. The pulp is soft, moist, and has a custard-like texture. The seeds are usually removed before using the pulp in recipes, as they are not typically consumed.

Soursop pulp has a distinct and tropical flavor, often described as a combination of pineapple and strawberry with citrus undertones. It is not only delicious but also offers several nutritional benefits. Soursop is a good source of vitamin C, fiber, and antioxidants.

The creamy and tangy taste of soursop pulp makes it a unique and desirable ingredient, adding a tropical flair to a variety of culinary creations.


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