Sweetsop vs. Soursop

Soursop and Sweetsop are cousins. Sometimes, soursop is referred to as “custard apple.” When fit, on the inside, their fleshy white seeded meat is sweet and oh so satisfying. If a soursop is indeed sour, it’s a sign that it is unripe or out of season. Its rough bumpy green outer layer tells us when it’s ready — the further apart the ridges, the sweeter the fruit. I still get these two confused, in fact, I had to google which is which to remind myself before I started writing and several times while writing this post. I not only got it wrong, but got it wrong more than once. 

Both can be enjoyed on its own, especially sweetsop, which is my most favorite. It’s a close tie to a St Julian (“Julie”) mango. I wouldn’t say it’s rare, but when you see one, you grab it. The season sneaks up on you sometimes and unless you personally harvest the variety, it might be awhile before you’re able to find this fruit without having to go on a deliberate hunt. It’s also appropriately nicknamed “sugar apple.” It is sweet like no other, at first it’s fragrant, then smoothing to a chasing memory. Don’t be surprised if it’s not to your liking on the first go. Many may find the sometimes gritty texture off-putting. 

Soursop on the other hand is popular and is sometimes prepared as a Sunday dinner beverage, which at times camouflage and counter when it’s indeed sour. 

Traditional Jamaican Soursop Juice Recipe (serves 10 cups)

• 1 large (ripe) soursop
• 4–6 cups water
• 4–6 tbsp condensed milk, sweeten to taste
• 1 tsp nutmeg, grated
• 1 cup milk (optional)
• 1 tbsp vanilla
• 1–2 tbsp cane sugar, sweeten to taste
• ½ small lime or lemon (optional)
• 1 tsp Jamaican white rum (optional)

No, it’s not a typo. There is in fact more sugar and dairy than rum in this drink recipe. Why?! To be fair, this is traditionally paired with Sunday dinner — a sacred family gathering enjoyed by all ages. Soursop juice is also labor intensive, nurturing and special, which is why it’s regarded as a part of Sunday dinner. It encompasses us all. It reminds us to enjoy the season, whether sweet or sour. If it is sour, it just takes a little work and togetherness to sweeten it up. If that doesn’t work, try the Jamoji remix. 

Jamoji Remix to serve over ice

• 1 large ripe soursop
• 4–6 cups water
• 1–2 tbsp cane sugar, sweeten to taste (optional) 
• ½ small lime or lemon 
• Jamaican white rum to your liking 

Instructions 

1. Peel soursop and remove the core.
2. Place the soursop pulp (fleshy part) w/o seeds into a large bowl.
3. Blend soursop pulp (no more than ¾ full).
4. Add water to the blender to completely cover the pulp.
5. Stir and loosen the mixture.
6. Blend on high until pulp liquefies. If the blender is struggling, add some more water, stir and resume blending. 
7. Strain the soursop juice into a large bowl. 
8. Use a large spoon to stir and press the juice through the strainer adding more water as needed.
9. If any unblended soursop pulp remains, repeat the process.
10. Choose whether you would like soursop juice with lime or milk, then use the relevant ingredients in the recipe above to flavor.

Enjoy responsibly!