Soursop Juice & Smoothie

By
Robert Hannum
Robert Hannum
Robert Hannum is a food writer and the author of juicing and smoothie cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/18/21
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Soursop juice and smoothies in two glasses

The Spruce / Victoria Heydt
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 2 servings
Nutrition Facts (per serving)
552 Calories
29g Fat
77g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 552
% Daily Value*
Total Fat 29g 37%
Saturated Fat 24g 120%
Cholesterol 0mg 0%
Sodium 109mg 5%
Total Carbohydrate 77g 28%
Dietary Fiber 21g 76%
Total Sugars 47g
Protein 10g
Vitamin C 196mg 978%
Calcium 242mg 19%
Iron 6mg 33%
Potassium 1623mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've never tried a soursop, you're in for a unique flavor experience. The soursop fruit, also known as the guanabana, is common in the tropical climates of Africa, South America, Southeast Asia, and the Pacific Islands. Also referred to as the thorny custard apple, thorny mango, and thorny fruit due to its exterior appearance, the soursop tastes like a combination of pineapple and cherry, with a creamy flavor similar to coconut or banana. Its pulp is white with inedible black seeds that should not be consumed due to their possible toxicity. The soursop is a member of the Annonaceae family, which also includes the paw paw, a tropical tasting fruit that can be found in North America.

The fruit of the soursop is used to flavor ice cream, sorbets, and candy. Fruit bars made from the soursop are very popular in Venezuela. You can buy this fruit fresh if you have access to imported fruits at grocers and markets near your house, or you can buy the pulp in cans or in plastic packages. Similarly, you can buy fresh coconut at many grocery stores and prepare it on your own a hammer and a butter knife, or you can buy frozen cubed coconut.

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Click Play to See This Tasty Soursop Juice and Smoothie Come Together

"Not too sweet. Soursop has great health properties so getting it into a smoothie is a great way to have it." —Renae Wilson

Soursop Juice & Smoothie Tester Image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for soursop smoothie
    The Spruce / Victoria Heydt

  2. Put the soursop pulp, cubed coconut, cubed pineapple, leafy greens, and peeled ginger into a blender. 

    Soursop and spinach leaves in blender
    The Spruce / Victoria Heydt

  3. Pulse until everything has blended together.

    Soursop smoothie ingredients in a blender
    The Spruce / Victoria Heydt

  4. If you'd like a thinner smoothie, feel free to add a bit of water or coconut milk, a bit at a time, until you reach your desired thickness. Add ice cubes for a thicker smoothie.

    Soursop smoothie in blender
    The Spruce / Victoria Heydt

  5. Serve and enjoy!

    Soursop smoothie in a glass with a straw
    The Spruce / Victoria Heydt

Tip

  • It is highly recommended to use a high-speed blender, such as a Vitamix, when making this smoothie. It will be powerful enough to ensure that the ginger root is well blended.

How to Prepare Fresh Soursop

  • Wash 2 soursops under running water. Make sure to scrub, as dirt often gets caught on the bumps of the skin.
  • Once washed, peel the soursops. You can use a paring knife to do this. Since the skin is very soft, you might even be able to use your hands.
  • After peeling the fruit, cut it in half to remove the stem.
  • To remove the seeds, place the pulp in a large bowl and break it up by hand. Discard the seeds.