Bursting with the exotic essence of soursop fruit (also called Graviola), this creamy Soursop Smoothie is the perfect balance of sweetness and tanginess that will transport your taste buds to sun-kissed tropical paradise.
Blended to perfection with velvety coconut milk, each sip is a refreshing escape to paradise. Whether you’re starting your day with this nutrient dense breakfast smoothie or treating yourself to a midday getaway, our Soursop Smoothie is the perfect sip to brighten your day.
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Soursop is a cherished local delicacy that reminds me of my early days in Brazil. My mom used to make soursop juice and popsicle out of the fruit but there are many other culinary uses for it.
For many years after moving to the US I didn’t have access to soursop, maybe because I wasn’t aware of where I’d find it or it was simply not available here, as many other fruits and vegetables that I grew up enjoying. However, I feel that now more then ever we are able to get our hands on these food, products or ingredients a lot easier.
I feel very fortunate to be able to find some of my favorite South America produce here in the US such as soursop, guava and açaí. It’s been far too long since I last enjoyed a fresh soursop fruit so I was extremely excited to find the perfect ripe soursop to take home with me.
What is soursop fruit
Soursop, also known as graviola, is a tropical fruit native to the Caribbean, Central America, and parts of South America. Graviola trees produces large, heart-shaped fruits with spiky green skin. The flesh of the soursop is creamy white and fibrous, with a flavor that is a delightful blend of sweet and tart
Soursop fruit is commonly eaten fresh, either on its own or used as an ingredient in smoothies, juices, desserts, and even savory dishes like salads and curries. Additionally, soursop is known for its various health benefits and is used in traditional medicine for its potential medicinal properties.
How to pick the perfect soursop fruit
When buying soursop look for a fruit with green spiky skin that is slightly soft to the touch when perfectly ripe. Once you slice the soursop fruit you should see a creamy white flesh without brown spots. Soursop has a sweet-tart flavor profile, the flesh is tender and fibrous with shiny black seeds that are easily removed.
Ingredients for soursop juice or smoothie
- Soursop – fresh or frozen (see FAQ for suggestions where to find it)
- Coconut – fresh or frozen chunks, dried coconut will not work
- Coconut milk – other milk will work too
- Protein powder – always a good idea to add a scoop of protein powder, I used vanilla flavored protein powder in this smoothie
- Ice – I only use ice if I am using fresh fruit. If you’re using frozen fruit there is no need to add ice, but you’re welcome to if you like.
How to make soursop smoothie
Simply add all the ingredients to a blender cup and pulse until creamy and smooth. Feel free to add more milk to adjust the thickness.
Substitutions and recommendations
There are no substitutions recommended for our star ingredient soursop. However you can substitute the coconut for banana, pineapple, dragon fruit (or pitaya) or even mango.
It is recommended to consume already made smoothies in 1-2 days for best results. Some discoloration may occur after this time.
You can typically find soursop fruit in specialty grocery stores, ethnic markets, or farmers markets, especially those that cater to Caribbean, Latin American, or Southeast Asian communities. Some larger supermarkets with extensive produce sections may occasionally carry fresh soursop, particularly in areas with diverse populations.
You may also be able to find frozen soursop pulp or puree in the freezer section of specialty grocery stores or online retailers. I have also linked to a few options that are available on Amazon.
According to WebMD, Soursop is high in vitamin C, an antioxidant known to boost immune health. The vitamin strengthens your immune system, improving its ability to defend against pathogens. It also promotes the destruction of free radicals, which can help to protect your skin and cells from environmental oxidative damage.
Because of the creamy, sweet and tangy flavor of soursop, it pairs perfectly with mango, pineapple, avocado, papaya, banana, and coconut. The combination with any of these fruits would create a tasty tropical drink.
In the US, soursop trees can grow in central to southern Florida, southern California, southern Arizona and southern Texas. It also will grow in Hawaii. The tree that produces soursop fruit needs a tropical climate and it will not survive a frost
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!
Soursop Smoothie
Ingredients
- 8 oz soursop fresh pulp or frozen
- 1/2 cup coconut chunks sub for 1 banana
- 2 cups coconut milk sub for coconut water or other milk
- 1 scoop vanilla protein powder
- ice cubes as needed
Instructions
- Place all the ingredients in a blender cup (no seeds if using fresh soursop!) and pulse it for about 1-2 minutes until creamy and smooth.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Use your senses! Haha! Great guide on how to pick a perfect soursop for your smoothie. Amazing recipe by the way, I love to drink it while it’s cooold! 🙂
Thanks so much!
Can you use this as cold soup as well? I had Guanabanna cold soup on a cruise..they used nutmeg/cinnamon on top. It was delicious.
If you have a specific cold soup using the same ingredients I would love to see it.
Thanks
Marcia
This is very interesting Marcia. I am personally not a big fan of cold soups and don’t have any recipes on my blog. I think soursop is way too sweet to make it into a soup. Maybe a smoothie bowl? if you make it thick and add fun toppings. Sorry I can’t help you any further but in any regards, thank you for stopping by to check out my recipes! Silvia
Thank you for sharing your recipe
You’re welcome!
I make this soursop smoothie all the it’s my favorite!
That’s great, happy to hear!