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.
Soursop fruit (guanábana)
Soursop is the name for guanábana in English, also known as graviola, guyabano, catoche and guanaba  in parts of Latin America, and is the fruit of the Annona muricata tree. 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.
This meaty, sweet fruit is great whether eaten or in juices. Soursop contains significant amounts of vitamin C, vitamin B1, and vitamin B2.
About our 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.
Champola de Guanábana (Dominican Soursop Juice)
- 1 large soursop, peeled and seeded
- 1 cup of 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.
Notes and Tips
-  Carlos Esteban Deive, Diccionario de Dominicanismos. 2nd edition. Sto. Dgo: Ed. Lib. La Trinitaria, 2002.
-  Annona muricata. Purdue University