Soursop is the fruit of Annona muricata family with a broad leaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean islands of Hispaniola and Puerto Rico, northern South America, primarily Colombia, Brazil, Peru, Ecuador, Venezuela. This fruit can be traced from the times of the Aztecs, Inca and the Mayans.
Soursop is also produced in some parts of Africa, especially in Eastern Nigeria, Southeast Asia and the Pacific. It is in the same genus as the chirimoya and the same family as the pawpaw (papaya). This The fruit is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.
This fruit is known all over the world by different names which include: Mãng cầu Xiêm (Vietnamese), Coração de Boi (Mozambique), Evo (Ewe, Volta Region, Ghana), Ekitafeeli (Uganda), Mtomoko (Swahili), Aluguntugui (Ga, Greater Accra Region, Ghana), guanábana (Spanish), graviola (Brazilian Portuguese, pronounced: [ɡɾɐviˈɔlɐ]), anona (European Portuguese), graviolo (Esperanto), corossol (French), kowosòl (Haitian Creole), කටු අනෝදා (Katu Anoda) (Sinhalese), sorsaka (Papiamento), adunu (Acholi), Brazilian pawpaw, guyabano, guanavana, toge-banreisi, durian benggala, durian belanda, nangka blanda, ทุเรียนเทศ [turi:jen te:d] (Thai), sirsak (Indonesia), zuurzak (Dutch), tomoko (Kiswahili), and nangka londa. In Tamil, Malayalam, it is called Mullatha, literally thorny custard apple. The other lesser-known Indian names are shul-Ram-fal and Lakshman Phala, and in Harar (Ethiopia) in Harari language known for centuries as Amba Shoukh (Thorny Mango or Thorny Fruit) and Annuni in Somali.
The flavor has been described as a combination of strawberry and pineapple, with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana.
Nutritional Values of Soursop Fruit;
This fruit is low in calories yet high in several nutrients like fiber and vitamin C. A 3.5-ounce (100-gram) serving of raw soursop contains (2): Calories: 66. Protein: 1 gram. Soursop also contains a small amount of niacin, riboflavin, folate and iron.
- Calories: 66
- Protein: 1 gram
- Carbs: 16.8 grams
- Fiber: 3.3 grams
- Vitamin C: 34%
- Potassium: 8%
- Magnesium: 5%
- Thiamine: 5%
Most parts of this fruit are used for medicinal purposes, including the leaves, fruit and stems. It is also used for culinary purposes and can even be applied for dermatological purposes (Skin).
What does Soursop do to your health?
- Help to regulate blood sugar levels in some animal studies.
- may be able to help to fight inflammation. Inflammation is a normal immune response to injury, but increasing evidence shows that chronic inflammation could contribute to disease
- Soursop contain potent antibacterial properties which helps in giving your body an additional complement in body immune system to fend off bacterial related diseases. This fruit helps kill off multiple types of bacteria, including strains that cause gingivitis, tooth decay and and yeast infections.
- Some studies have found that soursop could potentially help to eliminate cancer cells. This fruit extract put on leukemia cells was found to stop the growth and formation of cancer cells.
- Because of the high level content of antioxidants, there is a neutralization of harmful compounds called free radicals, which can cause damage to human body cells.
This fruit can be served in juices to ice creams and sorbets, soursop is a popular ingredient found throughout South America and can be enjoyed in a variety of different ways.
The flesh can be added to smoothies, made into teas or even used to help sweeten baked goods.
However, because it has a strong, naturally sweet flavor, soursop is most often enjoyed raw.
When selecting fruit, pick one that is soft or let it ripen for a few days before eating. Then simply cut it lengthwise, scoop out the flesh from the rind and enjoy.
NB: Soursop seeds should be avoided, as they have been shown to contain annonacin, a neurotoxin that may contribute to the development of Parkinson’s disease.
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