Graviola, uma fruta cheia de benefícios para saúde além de ser versátil para receitas
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8 soursop recipes for you to make

Autor: Larissa Ayumi Kikuchi

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Tempo de leitura: 4 min

Soursop is a fruit packed with health benefits and is incredibly versatile. Check out 8 recipes you can make with soursop!


Also, do you want to know more about soursop? Visit our blog and learn a little more about the fruit: https://www.mahta.bio/pages/graviola

Index

1. Chicken and soursop casserole

Prep time

20

Cook time

30

Servings

4

Ingredients:

  • 500g chicken breast cut into cubes

  • 1 ripe soursop (400g of pulp) or 1 cup of frozen soursop pulp

  • 1 medium onion

  • 2 cloves of garlic

  • 1 chopped tomato

  • 1 green or yellow pepper

  • 1/2 cup chicken broth (or water, if you prefer)

  • 1 tablespoon olive oil

  • 1 tablespoon chopped chives (optional)

  • 1 bay leaf

  • 1/2 cup heavy cream or coconut milk

Chicken to be used in the soursop chicken recipe

Preparation Method:

  1. In a large saucepan, heat the olive oil. Add the diced chicken and fry until golden brown. Season with salt and spices of your choice. Set aside.

  2. In the same pan, add the chopped onion and garlic and sauté. Then add the tomato and bell pepper and cook for a few minutes until softened.

  3. Add the chicken broth (or water) to the same pot. Stir to combine. Add the bay leaf.

  4. If using fresh soursop, remove the pulp. If using frozen pulp, simply thaw it. Add the soursop pulp to the pan and stir well.

  5. Cook for about 15 to 20 minutes over low heat. Add the cream or coconut milk and stir well.

  6. Finish with chopped parsley, if desired.

2. Fish fillet in soursop sauce

Prep time

20

Cook time

30

Servings

4

Ingredients:

  • 4 fish fillets

  • 1 cup soursop pulp (approximately 200g)

  • 1/2 chopped onion

  • 1 clove of minced garlic

  • 1 tablespoon olive oil

  • 1 tablespoon of butter

  • 1/2 cup fresh cream

  • Salt and pepper to taste

  • Juice of 1 lemon

  • Chopped cilantro or parsley to taste (optional)

Fish that will be used in the soursop fish fillet recipe

Preparation method:

  1. Season the fish fillets with salt, pepper, and lemon juice. Set aside.

  2. In a saucepan, heat the olive oil and butter. Sauté the onion and garlic until golden.

  3. Add the soursop pulp and cook for 5 to 7 minutes, stirring occasionally.

  4. Add the cream. Cook for another 2 minutes.

  5. Add chopped cilantro or parsley, if preferred.

  6. In a skillet, grill the fish fillets over medium heat for about 3-4 minutes on each side or until golden brown.

  7. Serve the fish with the soursop sauce on top.

3. Soursop juice

Prep time

10

Cook time

0

Servings

2

Ingredients:

  • 1 ripe soursop (400g of pulp)

  • 1 to 2 tablespoons of sugar (or sweetener to taste)

  • 500ml of ice cold water

  • Ice (optional)


Preparation method:

  1. Remove the pulp from the soursop, discarding the seeds.

  2. Place the pulp in the blender.

  3. Add the ice water and sugar. Blend until smooth.

  4. If you prefer, add ice to taste.

soursop juice

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4. Soursop mousse

Prep time

10

Cook time

4 hours (refrigerator)

Servings

6

Ingredients:

  • 1 cup soursop pulp (approximately 200g)

  • 1 can of condensed milk

  • 1 can of cream

  • 1/2 cup orange juice (optional, for acidity)

  • 1 packet of unflavored gelatin powder (12g)

  • 1/4 cup water (to dissolve the gelatin)


Preparation method:

  1. In a bowl, place the powdered gelatin and add water. Let it soak for 5 minutes, then microwave for about 20 seconds to dissolve.

  2. In a blender, blend the soursop pulp, condensed milk, cream and orange juice (if using).

  3. Add the dissolved gelatin and beat a little more to incorporate everything.

  4. Transfer the mixture to a large bowl and refrigerate for at least 4 hours, or until the mousse is firm.

5. Sweet soursop pie with coconut and chocolate

Prep time

30

Cook time

4 hours (refrigerator)

Servings

8

Ingredients:

For the base:

  • 1 packet of cornstarch biscuits (approximately 200g)

  • 100g melted butter


For the filling:

  • 1 cup soursop pulp (approximately 200g)

  • 1 can of condensed milk

  • 1 can of cream

  • 1/2 cup shredded coconut

  • 1 tablespoon cornstarch

  • 1/4 cup water


For the chocolate topping:

  • 200g of semisweet chocolate

  • 1/2 box of cream

coconut and chocolate pie made with soursop

Preparation method:

Base:

  1. Crush the cornstarch cookies in a food processor until you get a very fine crumb.

  2. In a bowl, mix the crushed cookies with the melted butter until a compact dough forms.

  3. Line the bottom of a springform pan (approximately 22cm in diameter) with the biscuit mixture, pressing down firmly to ensure it is even.

  4. Bake the base in a preheated oven at 180°C for 10 minutes until lightly golden. Remove and let cool.


Soursop and coconut filling:

  1. In a pan, place the soursop pulp, condensed milk, cream and grated coconut.

  2. Dissolve the cornstarch in the water and add it to the soursop mixture, stirring well.

  3. Cook over low heat, stirring constantly, until the mixture thickens and forms a cream.

  4. Remove from heat and let cool. Pour the filling over the cooled crust.


Chocolate coating:

  1. Melt the chocolate in a double boiler or in the microwave, stirring every 30 seconds.

  2. After melting the chocolate, mix in the cream until you get a ganache.

  3. Spread the chocolate topping over the soursop and coconut filling.

  4. Refrigerate the pie for about 4 hours or until firm.

6. Soursop ice cream

Prep time

10

Cook time

5 hours (freezing)

Servings

6

Ingredients:

  • 2 cups soursop pulp (approximately 400g)

  • 1 can of condensed milk

  • 1 box of cream

  • 1/2 cup whole milk

  • 1/2 cup sugar (optional)


Preparation method:

  1. In a blender, blend the soursop pulp, condensed milk, cream, milk, and lemon juice. Add sugar to taste, if desired.

  2. Transfer the mixture to a container and freeze for about 5 hours or until the ice cream is firm.

  3. Remove from the freezer 10 minutes before serving, making it easier to serve.

soursop ice cream

7. Soursop and Banana Energy Smoothie

Prep time

5

Servings

2 servings of 300ml

Ingredients:

  • 1 cup soursop pulp (approximately 200g)

  • 1 ripe banana

  • 1/2 cup plain yogurt

  • 1/2 cup milk

  • 1 teaspoon honey or sugar (optional)

  • 1 tablespoon chia or flax seeds (optional)

banana and soursop smoothie

Preparation method:

  1. In a blender, add the soursop pulp, banana, yogurt, milk, and honey (if desired). If using chia or flaxseeds, add them as well. Blend until smooth.

8. Soursop tea

Prep time

5

Cook time

5

Servings

2

Ingredients:

  • 1 tablespoon dried soursop leaves

  • 500 ml of water


Preparation method:

  1. In a saucepan, bring water to a boil.

  2. When the water is boiling, add the soursop leaves. Let it boil for about 5 minutes.

  3. After the infusion time, remove from the heat and strain the leaves.

serving soursop tea
Learn more about soursop here
Author of the text about recipes with soursop

Larissa Ayumi Kikuchi

Comentários

Uau! Não imaginei que se pudesse fazer tanta comida com graviola! Amei! Estou com uma enorme já madura que terei que congelar.

Ana Cléia

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