"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Reply
 
Thread Tools Display Modes
 
Old 07-06-2008, 03:31 AM   #1
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Soursop

I have a soursop tree and they need to be really ripe before I will eat them because they are very tart, does anybody have any good ideas as to how to use them up because they grow so large and we end up throwing most of it away.

__________________

__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 07-06-2008, 09:04 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Sorry I can't help. I have only had it once and it was served cut up in a bowl of other cut up fruit for breakfast. It was on our honeymoon in Jamaica. I had never seen or heard of it before so I asked what it was. Out waiter told us it was soursop and was "good for the man ". I enjoyed it, but would not put it in my top 10 fruits. I did like it though.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-06-2008, 09:19 AM   #3
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
I've only heard of drinks or sorbets made with it. And only in the islands. And always mixed with other fruits;
banana, mango.
I've never had it fresh. And didn't know what it looked like. Thanks for the pic.
Sit tight, many members from your neck of the woods.
__________________
quicksilver is offline   Reply With Quote
Old 07-06-2008, 11:25 PM   #4
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
They grow up to about 6lb or so with a very thin skin and are identical to a Custard Apple inside with very few seeds. They have a very pleasant smell and the tree lets off the same smell if you brush up against it.
__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 07-07-2008, 01:02 AM   #5
Senior Cook
 
Join Date: Dec 2006
Location: Colombia, South America
Posts: 153
Attie: in this address you will find different methods and things to do with soursop or guanabana, it is a delicious fruit, very refreshing. You will enjoy it, just be patient and wait for it to be ripe.
Soursop - Annona muricata
This I copied from another page address:
Food Uses

Soursops of least acid flavor and least fibrous consistency are cut in sections and the flesh eaten with a spoon. The seeded pulp may be torn or cut into bits and added to fruit cups or salads, or chilled and served as dessert with sugar and a little milk or cream. For years, seeded soursop has been canned in Mexico and served in Mexican restaurants in New York and other northern cities. Most widespread throughout the tropics is the making of refreshing soursop drinks (called champola in Brazil; carato in Puerto Rico). For this purpose, the seeded pulp may be pressed in a colander or sieve or squeezed in cheesecloth to extract the rich, creamy juice, which is then beaten with milk or water and sweetened. Or the seeded pulp may be blended with an equal amount of boiling water and then strained and sweetened. If an electric blender is to be used, one must first be careful to remove all the seeds, since they are somewhat toxic and none should be accidentally ground up in the juice.
__________________
2belucile is offline   Reply With Quote
Old 07-07-2008, 01:23 AM   #6
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Thank you so very much for that 2belucile, this year I will put something around the fruit to keep the pesky Possum and Flying Foxes at bay.

That link is brilliant, I found the Cherimoya tree that I purchased and planted out last week. I had three trees but lost them all last year to heavy rain in winter
----------------
I see the Cherimoya tree for $1.75, crikey! I paid $19.95 and thought that was cheap
__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 07-07-2008, 01:54 AM   #7
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,732
Quote:
Originally Posted by attie View Post
I will put something around the fruit to keep the pesky Possum and Flying Foxes at bay.
what in the world could you use against a flying fox?

maybe a little triple a?

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 07-07-2008, 02:19 AM   #8
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Yeah! right Tom, I'll send a few 100,000 over your way if you want
__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 07-07-2008, 04:48 PM   #9
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Quote:
Originally Posted by buckytom
what in the world could you use against a flying fox?
What's happening to you pic Tom, sometimes it shows sometimes it doesn't?
I have been told to hang a cloth soaked in kerosene in the tree to mask the smell of the ripe fruit.
__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 07-10-2008, 10:41 PM   #10
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Attie, these are very prized fruits here in Mexico (called guanabana), and our neighbor just brought us one today from his tree. I peeled it (it peels really easily) cut it up (fishing for seeds) and pureed the flesh in my blender. I got about three cups of pulp. With one half, I made a wonderful pitcher of agua fresca by adding sugar and water and pouring over ice. I put the other half in the freezer, thinking I would use it for ice cream, or something more exotic, like making a "curd" out of it and using it for a cake filling, maybe alternating with mango...It has a very unusual taste, tangy and sweet at the same time.
__________________

__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.