Once you have your peeled & prepped soursop, you can make a quick ‘cream’.
All that’s required? Blitzing in the blender or food processor to ‘unify’ the texture.
I tend to blend with a bit of water but any liquid would do.
I store the blended mixture and use it in a wealth of ways
As an addition to a fruit bowl; In the mix – Yogurt, Soursop cream, Passionfruit and Bananas – so filling and oh so fragrant.
In a smoothie with almond milk and chia seeds. Thick and creamy and nutty. Say yum.
I make puddings too and soursop cream is…the cream.
That’s it.
You can make icecreams, drinks…and probably use it in bakes.
What do you do with your soursop?[wpurp-searchable-recipe]How to Make Soursop Cream – – – [/wpurp-searchable-recipe]
This is probably one of few indigenous fruit I have never tasted in my life. I see it every now and then at the fruit stalk but I don’t know what to think of it every time. I will give it a try now….. fingers-crossed for me to love it.
Ahhhhh!!! love love love. I wonder how it will behave in greek yogurt. Pleassssseeee do this type of series on ichekwu. I reaaallly admire how you are bringing these foodie treasures to the global stage. Welldone 🙂
I’ve had it with regular yogurt and it was nice. It would be lovely with Greek Yogurt.
I’ll try my best when Icheku comes around 🙂
I recently whizzed it up with some pineapple and then froze it. It was a lovely, creamy delight for dessert
What an awesome idea. Must try. Thanks Arit