An obscure fruit that is very popular in our country and most commonly used to make champola de guanábana (Dominican soursop juice).
Guanábana is an obscure fruit for most people around the world, but in the Dominican Republic, this popular fruit is best enjoyed in this guanábana fruit juice.
Guanábana in English
Soursop is the name for guanábana in English, also known as graviola, guyabano, catoche and guanaba  in parts of Latin America.
Guanábana is the fruit of the Annona muricata tree, and it has a white, sweet, fragrant meaty center that is great whether eaten or in juices. It is one of our "ancient" fruits, it already grew here when the Spaniards arrived on the island. The Dominican name for the fruit itself is of Taino origin.
Soursop contains significant amounts of vitamin C, vitamin B1, and vitamin B2.
About this recipe
We always had a soursop tree in our backyard when I was a child, so this soursop fruit juice always reminds me of my childhood. We had them whenever these fruits were in season, so it was one of the first things I learned how to prepare in the kitchen.
This is a juice that is made practically the same way in every Dominican home, but if you have another guanabana drink recipe, I'd love to hear it.
Check the other Dominican juice recipes that we also recommend you try.
[Recipe + Video] Champola de Guanábana (Dominican Soursop Juice)
- 1 large soursop, peeled and seeded
- 1 cup sugar, (you may not use it all)
- Blending: Combine the soursop with ½ gallon [2 l] of water and blend until the soursop has dissolved. Strain to remove solids.Add sugar to taste.
- Serving: Add ice and serve, or refrigerate in a covered container for up to 48 hours.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
-  Carlos Esteban Deive, Diccionario de Dominicanismos. 2nd edition. Sto. Dgo: Ed. Lib. La Trinitaria, 2002.
-  Annona muricata. Purdue University