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:
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.