Full transparent process of harvesting the Soursop Fruit to the final frozen pulp. This short article and video will help you to understand the Artisanal Processing of Soursop Pulp. Once you see our entire artisan process you will understand why it has such a delicious taste. Most of the industrial processing of pulp fruits consists changing the flavor, color, and aroma of the fruits. Logically this removes a lot of the nutrients and health benefits from them.
General Soursop Consumption:
(1.) Eating the fruit raw. (2.) Drink it.(3.) Cook it. Soursop Fruit-Pulp:
Pulp, Juice, Wine, Yogurt and Ice-cream. Also semidried Fruit or Fruit Powder. Also soaps, domestic cooking oils, essential oils, herbal medicines, alcohol, fertility drugs, and insecticides. The average soursop fruit is full of vitamins and minerals like magnesium, vitamin C, potassium, thiamine (or vitamin B1), calories, protein, carbohydrates, fiber and more.
Soursop – best tropical fruit. The Soursop is a extremely tasty tropical fruit. With an average Brix value of unconcentrated natural fruit juice of 17.2° (degrees) it is sweet. It has flavors that are a combination of: Strawberry and pineapple, with sour citrus flavor notes that contrast with its creamy texture, which is similar to the flavors of coconut and banana.