I love soursop, it’s one of my favourite fruits.  When I chanced upon it at a local fruit stall recently, I quickly grabbed a ripen one home. Like passionfruit (also a favourite), it has a very distinct taste of its own. I especially love its creamy tangy pulp mixed with plain yogurt or fruit juices. It tastes even better when chilled. If the fruit is too big to be consumed at one time, just remove the skin and freeze the pulp. It freezes well and can be kept in the freezer for quite a while. Defrost pulp before use. Makes a refreshing tangy dessert especially on a warm day or after a spicy meal.



Ingredients (serves 4)
500ml water
a few pandan leaves
some raw sugar
– (this pandan flavoured sweet base is just an option and can be substituted with lemonade or just water & syrup)

600 gm soursop pulp
1 tablespoon lemon juice
1/2 lemon, slice thinly (or lime)
juice from 1/2 lemon juice (or lime)
assorted mixed fruits (any available fruits – grapes, apricots, strawberries, etc)


1) Put (A) in a pot and bring to boil for 15 minutes. Add sugar (sweetness according to own preference). Cool and chill for at least 6 hours or add ice-cubes.


2) Cut soursop into quarts. Remove skin and tear the pulp apart using fork (it can be quite messy to remove the seeds so just leave it unless juicing).


3) Stir pulp well into (A) and add the rest of ingredients (B).

4) Best served chilled.

a refreshing all-day dessert on a warm day

a refreshing all-day dessert on a warm day