How To Make Soursop Juice (View in HD)

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How to Make Soursop Juice

Three Methods:

The soursop is a tree fruit native to the Caribbean, Central America, northern South America, and sub-Saharan Africa. It tastes like a combination of strawberry and pineapple, with a hint of creaminess and sour citrus. Soursop juice is not particularly difficult to make and offers a range of health benefits. High levels of vitamin C keep the urinary tract clean, and vast amounts of fiber improve digestive health. The fruit juice also contains a number of other nutrients, including potassium, magnesium, thiamin, copper, niacin, folate, iron, and riboflavin.


  • 1 ripe soursop, approximately 1 lb. (450 g)
  • 1 1/2 cups (375 ml) milk, evaporated milk, or water
  • 1 tsp (4.7 g) nutmeg (optional)
  • 1 tbsp (14.3 g) vanilla (optional)
  • 1/2 tsp (2.4 g) grated ginger (optional)
  • 1 tbsp (14.3 g) sugar (optional)
  • 1 lime, juiced (optional)


Mashing the Soursop

  1. Select a ripe soursop.Look for a fruit with green skin that can be indented when you apply a little pressure with your thumb. A hard fruit with yellow-green skin should be allowed to ripen at room temperature for a few days.
  2. Wash your hands.You will come into direct contact with the flesh of the soursop, so your hands should be clean to avoid contaminating the juice.
  3. Wash the soursop under running water.Dirt can get caught in between the bumps of the skin, so you may need to scrub the fruit with your fingers to get it clean.
  4. Peel the fruit.In spite of its initial appearance, the skin is very soft and can be peeled by hand. You do not need to use a peeler or any other tools to complete this step.
  5. Place the soursop into a large bowl and add the milk or water.It is best to use a bowl with a wide mouth since you will need to work with the fruit while it is inside the bowl. The process can also get messy, so you may also want to choose a bowl with plenty of extra depth.
  6. Squeeze the fruit with your hands.Since the flesh is so soft, it should be easy to squeeze without the use of any specialized kitchen tool. Squeezing the soursop releases its juices, and squeezing the juices directly into the water or milk blends them together more thoroughly. By the end of the process, you should be left with a large piece of pulp held together by the fruit's fibrous core.

Straining by Hand

  1. Position a mesh strainer over a bowl.The strainer should be small enough to fit over the bowl without any overlap, and the bowl should be large enough to contain all the liquid from your soursop. The strainer should also have fairly small gaps. The larger the gaps are, the more likely that pulp will get through.
  2. Slowly pour the juice through your strainer and into the bowl.This process may take a while, depending on the size of your strainer.
  3. Add other flavoring ingredients as desired.Typically, lime juice, ginger, and sugar make a good, authentic combination, as does a mix of nutmeg and vanilla.
  4. Give the juice a final stir before pouring it into glasses.Serve it chilled or over ice.

Blending the Juice

  1. For a slightly thicker soursop juice, blend the juice instead of straining it by hand.More of the pulp is broken down through blending, and it is left in the juice rather than getting strained out.
  2. Remove the seeds and the fibrous core from the mashed soursop.Any pulp that fell from the core can remain in the liquid, but the core itself and the seeds should be removed.
  3. Pour the liquid into a blender.Do not worry about straining it first, and wipe up any juice that spills with paper towels.
  4. Add any extra flavorings to the liquid in the blender.Try a combination of vanilla and nutmeg, or a mix of sugar, ginger, and lime.
  5. Mix the ingredients together using a medium to high-speed setting.Blend for several minutes. The pulpy liquid should be smooth and creamy by the time you finish.
  6. Add more water if the juice is too thick.Pour in 1/2 cup (125 milliliters) at a time. Blend again.
  7. Serve the juice chilled or in glasses with ice.Refrigerate any extra juice for up to a week.

Community Q&A

  • Question
    How many people can this serve?
    wikiHow Contributor
    Community Answer
    It depends on the size of the fruit. If your soursop is roughly the size of a football, it will yield a final product of about a liter.
  • Question
    How do I get those seeds out of the bag?
    wikiHow Contributor
    Community Answer
    You squeeze the bag and allow the seeds to pop-out, then discard the seeds and keep the bag (the fleshy part).
  • Question
    Why is my soursop juice brown?
    wikiHow Contributor
    Community Answer
    Some ingredients can change the color, such as nutmeg and cinnamon. Also, using brown sugar can have this browning effect.
Unanswered Questions
  • Can I use coconut milk instead of cowmilk?
  • Can you freeze the juice and for how long?
  • How often do I take it?
  • Is there a limit to how much of this juice I can drink daily?
  • How can I ripen a soursop fruit faster so I can make juice?
Ask a Question
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  • If you are unable to find fresh soursop, you may be able to find canned soursop in syrup available online. You can also find pre-made soursop juice for purchase online.

Things You'll Need

  • Large bowls
  • Strainer
  • Blender

Related wikiHows

Sources and Citations

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Views: 177,885

Lynetta Richardson

Nov 20, 2019

"This video helped me to understand how the food should be mixed. I am preparing this food for my mom. She's 78years old and she has breast cancer that has spread to her lungs. I have been taking care of her for nine years. Back in 2007, she had an aneurysm in her brain and two massive strokes that left her bedridden. Now she cannot speak and she cannot walk. Everything is done for her and I am proud to have her still with me."

Jill Edwards

May 5, 2019

"It's very clear and easy to understand and follow. Very helpful pictures. I was able to make some very good juiceas a result. I'll be recommending the site to my family and friends."

Julianna Bennett

May 30, 2019

"Very interesting. I have never had this particular fruit before, and I was interested in trying it. Thestep-by-step instructions will definitely help! Thank you."


Oct 3, 2019

"Learning about preparing this very important fruit was the most important part of this article. I often wonderedwhat soursop was and if it was edible."


Jan 18, 2019

"I've never tried to prepare the soursop juice, though I looked forward to it. It was such a huge relief when Ifound it on here."

Charmaine Fields

Apr 7, 2019

"I had not made this in about 40 years, so the details were foggy. Thanks for bringing it back into focus."
Rated this article:

Ava Solomon

Jan 14, 2019

"I learned that ginger is one of the ingredients you can add to soursop drink. Thanks."

Ivan Mcmillan

Apr 27, 2019

"It was extremely wonderful.

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Date: 06.12.2018, 17:26 / Views: 54142