The soursop fruit is delicious eaten just as it is, straight out of hand. However, why not try making some juice, it's equally as tasty and packed with healthy vitamins and minerals.

Whilst flavours like orange and apple are very popular here in the UK, soursop juice is almost unheard of.

Whether it's for taste, health benefits or to hydrate on a hot day, if you haven't tried soursop juice, it's time you gave it a try.

For those already familiar with this special fruit, you will know why it's the fruit of choice for many in Southeast Asia, The Caribbean and The Americas where it grows in abundance.

To make your own soursop juice at home there are two options using either the fresh fruit or frozen pulp .

For juice made with the fresh fruit, allow the fruit to ripen naturally at a warm temperature for a few days. Once it's soft to touch all over, you should remove the skin and core then put the remaining soursop flesh in a juicer (more sophisticated juicer models will remove the seeds for you. If your juicer doesn't separate seeds, then you should remove them by hand first). After juicing, the resulting pure soursop juice will be quite thick so you may want to add some ice, water, milk or dairy free milk as well as sweetener to taste.

We recommend mixing pure soursop pulp with almond, cashew or oat milk and an unrefined liquid sugar like agave nectar. Some people also like to add a sprinkle of nutmeg.

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