Ecuadorian fruit: guanabana
Looking for some of the most exotic and delicious fruits to taste while you visit Ecuador? We have created a series of blog posts highlighting some of the best options.
When you visit some of our local markets, you will discover fruit that you’ve never seen or heard of before. And guanabana is probably one of them.
Today we have decided to write a post solely about guanabana, a.k.a. soursop, one of the many exotic fruits in Ecuador.
Where do guanabanas grow?
Guanabana is the fruit of an evergreen tree called Annona muricata, and you can see it is larger than your average fruit.
If you are in South America, I would love to see your pictures.
What is guanabana, and how is it eaten
Guanabana has dark green and prickly skin, and once you open it, you find a white flesh of the fruit. The fruit of the guanabana is edible, while its seeds are not meant to be eaten.
What it tastes like
The flavor of the guanabana has been described as a combination of strawberries and apples with sour citrus flavor notes. (Wikipedia)
How and where to eat guanabana
You can also consume the fruit as tea from guanabana leaves. The pulp is also used to make fruit nectar or pulp, smoothies, fruit juice drinks, candies, and ice cream.
You can find the fruit for sale on local markets or small fruterias (fruit shops).
While living in Norway, we were happy when we were able to find frozen guanabana pulp at some organic stores.
Apparently, guanabana is available in capsule and extracts forms, and you may be able to find them online.
While researching this post, we discovered that guanabana is in the same genus, Annona, as cherimoya and is in the Annonaceae family. And it makes a lot of sense, as both fruits look very much alike.
Research shows that guanabana helps protect the immune system, boosts energy, effectively targets and kills cancer cells, and has great benefits.
Have you tasted guanabana before? Let us know here!
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