Soursop or guanabana fruit is an obscure fruit that is very popular in our country and most commonly used to make champola de guanábana (soursop juice). The result is a delicious, marvelously sweet, cold beverage, perfect for quenching your thirst on a hot Dominican day.
Why we ❤️ it
For most people around the world, guanábana is not a fruit they have probably heard of. But in the Dominican Republic (and Puerto Rico), this popular fruit is best enjoyed in a delicious guanábana juice. Also known as soursop juice, this refreshing drink is made from guanábana fruit pulp, which is then blended with water and sugar.
So next time you're in the Dominican Republic, be sure to try a glass of guanábana juice. You won't be disappointed!
What is soursop?
Guanábana or soursop is the tropical fruit of the Annona muricata tree, from the annonaceae family, native to South America and Central America, the Caribbean, and other tropical regions of the Americas. The soursop fruit is large (about the size of papaya), green – even when ripe – and has a milky-white fleshy pulp with a creamy texture and large black seeds.
The soursop fruit has a similar appearance to cherimoya and a similar flavor.
What's a champola?
Champola, or fruit juice  (used specifically for tamarind juice, and Champola de guanabana (soursop juice) in the Dominican Rep.) are natural heat busters, and some of the most popular fruit juices in the Dominican Republic. The word "champola" is also used in Costa Rica and El Salvador.
Dominican soursop juice
For a no-sugar-added version: Use an equivalent amount of your favorite sweetener instead of sugar.
You can add a teaspoon of vanilla extract for an ice-cream-like flavor.
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 this soursop juice recipe 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 batidas (milkshakes) that we also recommend you try.
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Champola or Jugo de Guanábana [Recipe + Video] How to Make Soursop Juice)
- 1 large soursop, peeled and seeded
- 1 cup sugar (white, granulated), (you may not use it all)
- In the blender vase, combine the soursop with ½ gallon [2 l] of water and blend until the soursop has dissolved. Use a strainer to remove solids.Add sugar to taste and stir.
- 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.
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.
Guanabana in English
Soursop is the name for guanábana in English. Guanabana is also known as graviola, guyabano, catoche and guanaba  in parts of Latin America, and thorny mango, sugar apple, or thorny custard apple in some English-speaking parts.
Benefits of soursop
Soursop contains significant amounts of vitamin C, vitamin B1, and vitamin B2. It is also rich in fiber, calcium, antioxidants, magnesium, and carbohydrates.
It is generally safe to eat soursop, but it is recommended not to ingest the seeds. In this recipe, we instruct that you remove them before making the soursop into juice.
Soursop juice is a delicious, nutritious beverage, perfect as a mid-afternoon snack.
Yes, guanabana can be very sweet, which makes it perfect for milkshakes and desserts.
-  Carlos Esteban Deive, Diccionario de Dominicanismos. 2nd edition. Sto. Dgo: Ed. Lib. La Trinitaria, 2002.
-  Annona muricata. Purdue University
Published Jul 30, 2004, revised