What’s green and spiky on the outside, soft and white on the inside, smells like pineapple and tastes like strawberries and apples mixed together? It can only be soursop.

Delicious eaten as is, or squeezed for its juice, its creamy banana-like texture also lends itself well to smoothies, ice creams, and sorbets.

For centuries, across the tropical regions of the Americas and the Caribbean, soursop has been used in its entirety – from root to fruit – as a folk remedy for everything from insomnia to upset stomachs. Only in the last decade, though, have the potential healing properties of soursop become known further afield, sending demand for exports of the spiny fruit soaring. 

Soursop contains high levels of vitamin C, which boosts immunity, potassium which filters out excess salt thereby countering high blood pressure, and fibre which aids digestion and reduces inflammation. Although some tests have shown high concentrations of soursop extract can neutralise certain cancer cells, other studies suggest too much soursop can be harmful and interact with medications.

To be on the safe side, don’t eat soursop every day – but when you do, be sure to savour the incredible flavour.