Flavor and Tradition: Four recipes with soursop

The spilled soursop

The soursop, a gorgon without mystery, drips with nectarines and ants. Albino goodness rose, sugary shellfish, the scratch is enough to clean the bark. The chronicle points out: “Even if a man eats one of these soursop, which weighs two or three pounds and more, it doesn’t hurt or fill his stomach.” Here at the furnace of the transmutations he was able to take the sugary pulp to the same sanguine Pegasus, he increased the furnace because the same tree head was thrown into combustion, speaking with a little voice of sweet alchemy, clod for its honeyedness.

“Crown of fruits”. In Image and possibility. Page 139

I wanted to start this work by honoring one of the most controversial figures in Cuban literature, José Lezama Lima, on the 45th anniversary of his physical disappearance. A writer who reflected Cuban cuisine and Cuban eating through his work, from whom I take the reference he made to soursop.

In last week’s work, the reader Gricelia Pastrana asked me to talk about the soursop, fruit for which I have a great predilection; juicy and with a pleasant flavor. Always in my house there in the field – as many tell me and I am very proud of being a guajira – my father had planted in the yard. What fruit did he not have? I think hence my preference for my career.

There are many myths about this fruit, in fact it was always said that it was very cold and they would not let it eat and drink the delicious champagne when we had a cold and asthma much less. Actually, when we put a piece of ripe soursop in our mouth, it gives us that feeling of pleasant freshness. But as they say, the devil knows more because he is old than because he is the devil, perhaps our grandmothers were right, there are many memories and remedies that they kept with their experiences. However, we see how the tea that is made from its leaves is beneficial for asthma and bronchial diseases.

Soursop is a tropical plant native to South America, with a Taino name, whose edible fruit is very precious, also known as graviola, soursop, catuche, catoche, anona from Mexico, anona from India, depending on the place or country.

Since pre-Hispanic Peru it has been used in conditions such as diabetes, rickets, indigestion, parasitism, among others. It has properties such as insecticides, antioxidants, astringent, cleansing and digestive.

Since 1940 this plant has been studied, both for its health benefits and as an insecticide, with great results. According to studies carried out, it allows the elimination of mites that cause asthma and bronchial diseases.

More recently, soursop has been seen with antioxidant powers, whose properties go further in the cure and treatment of cancer, since it contains a substance called acetogenins that selectively inhibits the growth of cancer cells and tumor cells, turning it into a natural antitumor, and an ally in the fight against cancer.

In traditional medicine, both the stem, the root, the leaves and the fruit are used, but their highest concentration of active principles is found in the leaves. It is widely used to alleviate digestive problems, pain, high blood pressure, inflammation, cough and asthma, among other ailments, as we have indicated previously.

It can be consumed in different ways, be it the frozen fruit mass as capsules, dessert, juices and teas. The tea improves liver functions, the dried seeds are used in native communities for the management of malaria and other parasites, its fruit is astringent in case of diarrhea and to lower cholesterol levels. Its bark is used to lower blood sugar levels by regulating blood sugar.

Between the health benefits we have to improve digestion, favors the nervous system, increases energy, is good for preventing hemorrhoids and relieves pain, helps prevent osteoporosis, prevents bacterial infections, among others.

But all with sanity and consult your doctor.

Today I bring you soursop tea, soursop champola, soursop horchata, soursop candy and as a complement I propose you banana soup and banana balls. I hope they are to your liking.

Soursop tea

Soursop tea. Photo: The lucid life.

Ingredients (various services):

Six dried soursop leaves and 1 liter of boiling water.


Put a container with the water on the candle and when it breaks the boil, add the dry leaves, cover it and let it rest for about 10 minutes and that’s it.

Guanábana champola

Champola. Photo: Nutritional synergy.

Ingredients (4 services):

A soursop, 1 liter of water, a pinch of salt and sugar to taste.


Wash the soursop, peel it and extract the pulp and put it in a container. Add the water, salt and sugar and beat well by hand, until everything is mixed. Put it to cool. Serve in glasses.

Soursop horchata

Ingredients (4 services):

A soursop, 1 can of condensed milk, 2 cups of water, a pinch of cinnamon and water.


Wash the soursop, peel it and extract the pulp. Put it in a container, add a cup of water and mix it well to release all the seeds.

Put it in the blender glass, add the rest of the water, the condensed milk and the cinnamon. Beat it well and pass the mixture through a strainer. Serve chilled in glasses.

Soursop sweet

Soursop sweet. Photo: Mapio.

Ingredients (4 services):

1 large soursop, 2 cups of sugar, 2 cups of water and 1 cinnamon stick.


Wash the soursop, extract the dough and, if desired, remove the seeds. Put on the fire a saucepan with the sugar, water and cinnamon to make syrup; When it begins to thicken, add the soursop mass and mix carefully. Let it thicken to your liking. Turn it down and let it cool

Banana soup

Banana soup. Photo: Gourmet flavor.

Ingredients (4 services):

Four cups of broth or water, 1 cup of noodles, 2 green bananas, 1 onion, 4 cloves of garlic, 1 chili pepper, 1 coriander leaf, oil, the necessary, pepper and salt to taste.


Peel and cut the plantains into chunks to make tachinos or tostones. Clean and chop the onion into fine wheels. Wash and chop the chili into thin strips. Clean and marinate the garlic cloves. Wash the coriander leaf.

Put a saucepan with oil on the stove and add the pieces of plantains, when they are there, remove them, drain them and make the tachinos or tostones. Reserve them, do not pass them through oil anymore.

Put a saucepan over the candle with the broth or water, the coriander leaf, the onion, the chili pepper, the garlic, the tachinos, sprinkle it with pepper and salt. Leave it for 5 minutes on the candle. Then add the noodles and leave for 10 more minutes until the noodles are set.

Note: If you want, instead of making the tachinos or tostones, when you put the saucepan on the stove, grate the bananas through the thickest part of the grater and let them cook for 5 minutes and the rest do the same.

Stuffed banana balls

Stuffed banana balls. Photo: kiwilimon.

Ingredients (4 services):

Six ripe bananas, 1 cup of minced meat or grated cheese (whichever you have available), ¼ cup of flour and oil as needed to fry.


Wash, peel and chop the bananas on chamfered wheels. Put a saucepan on the candle with the oil, when it is hot, add the bananas and fry them. When they are, drain them and put them in a source, mash them with a fork, take portions and fill them, make a ball, pass it in flour and put them in a source until finished.

Put the saucepan with the oil back on the stove and pass the stuffed banana balls again to brown them, remove, drain and serve immediately.

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