Guyabano (scientific name: Annona muricata), also known as soursop, has a distinct sweet and sour flavor that tastes like a mix between strawberry, pineapple, and sour citrus.
Did you know that this delicious dessert is a superstar when it comes to medical properties? Guyabano contains compounds that have been reported to help fight several types of cancer—including cancers of the breast, colon, prostate, lung, and pancreas! According to a study published in the Journal of Medicinal Chemistry, some naturally occurring substances in guyabano called annonaceous acetogenins have been tested and seen to be even more effective than adriamycin—a chemical used in chemotherapy.
Guyabano is also a promising alternative to curing diabetes. A study conducted in 2008 on rats, which was published in African Journal of Traditional Complementary and Alternative Medicine, showed that guyabano extracts manifested positive effects on bringing down blood sugar levels in animals.
Another study reported in the same publication suggested that guyabano has a possibly beneficial effect on the liver by enhancing production of insulin and breaking down of fats or lipids. Human trials have yet to solidify the findings done on animal trials.
Soursop has also been reported to prevent urinary tract infection, constipation, cramps, water retention, high cholesterol, bone loss, pregnancy problems stemming from low folate, anemia, migraines, and other infections. Though the benefits of eating guyabano are outstanding, a Caribbean laboratory study warned that guyabano contains annonacin that may have a connection with the development of Parkinson’s disease. To be sure, people who have difficulty with motor control or Parkinson’s disease are not recommended to consume this fruit.
Otherwise, you can indulge in guyabano’s sweet-sour goodness. You can eat the peeled fruit or drink your very own guyabano nectar. Here’s how to prepare the drink:
mix 3 cups of guyabano pulp (fruit must be peeled, cored, and seeded) with 2 cups of water,
pass the mixture through a juice extractor and strain it,
simmer the juice extract with water and sugar until mixture becomes thick, and
place heated nectar into clean containers for future consumption.
Or, if you would like to distribute and sell guyabano nectar, place hot mixture into small tin cans (with ¼ inch space on top), seal, and boil them in a pressure cooker for 15 minutes.