Based on what ive read it can be as expensive as $25 lb. Ive never tried Soursop before so im very excited from the praise its received online. Going to try it once im certain its ripe
>>22172239Cherimoya? Wait until it gets really soft. Like a very ripe peach or it will be wasted. I like them chilled, cut in half, and enjoyed with a spoon. They are one of my favorite fruits, but only an occasional treat due to their price and highly variable flavor profile. Some are incredibly good and others are kinda meh.
>>22172241This is a soursop. I have read about Cherimoyas but havent found them yet. Im nyc so I figure I simply havent looked hard enough. They sound very good and are somewhat similar to a soursop
>>22172245Ah, and I have never tried soursop, hah. They do sound very similar, and I think you should still wait until it softens and feels like a ripe avocado. Theres a famous fancy grocery store that has all the weird fruits in NY, but I forget the name. On youtube look up "weird fruit explorer" he's most likely done a video on soursop.
no single fruit will ever be worth $17.
>>22172239haha. You fucking idiot
>>22172247Thanks ill look that up>>22172257Sure. SHOULD it cost $17? Of course not. But it is and I wanted it
>>22172259I can afford the $17 expense for curiosity's sake
>>22172271This. Experiences are way better than just hoarding money especially if you really want to try the weird spikey ball fruit thing.
>>22172239I like soursop juice but I ain't dropping a Jackson on one piece of fruit.
If its soft (softer than a ripe avocado) and theres a strong sweet smell then its ready.By the looks of it might be ripe already.It has bioactive compounds that has cytotoxic effects against cancer cells apparently.
>>22172239Are you going to open it with us or were you just bragging about your weird fruit acquisition?
>>22172272Yes this is the way>>22172388Im off tomorrow so ill open it for lunch. It got too late to eat it now
i tried soursop juice from a can in a vending machine, it was breddy refreshing
>>22172468Store down the street has the coconut water from this brand. Need to try the soursop version
>>22172239I liked this a lot when I was in SEA.Though specifically for smoothies made with it there's something weird where it tastes great until halfway in when the tartness mixed with milk starts resembli the taste of vomit very slightly.
>>22172239Anime fruit
ANNOUNCEMENT: I will be cutting open the soursop shortly
You sour that fucking sop OP you goddamned whore
>>22173081Yes sir. The smell was very fragrant somewhere between a durian and overly ripe peach. Taste was very strong and sweet with an aftertaste of creamy banana. Overall I wouldn't repurchase. For the price the taste and quantity of fruit after you pick out the seeds and remove the fiber just isnt worth it to me. Im glad I experienced it though and would like to try the drink next.
>>22173108sounds like they'd cook into a sauce well
>>22173128I could see that working out well. Definitely smoothies and ice cream as has been suggested online
>>22173108Sounds like you paid 10x for a worse cherimoya
>>22173174It appears so and thats okay
>>22173183I like to eat it with a spoon and spit the seeds out at my friends.
>>22173108Thanks for buying it so I don't get tempted to waste my money.
>>22173183That looks disgusting
>>22173514I may get another and try again need to verify it with another attempt >>22173538Yes it does
Cherimoya is sweeter, creamier and custard-like, an overall more refined and elegant fruit.Cherimoya 18-22 brixSoursop 14-16 brix (same as Cantaloupe, Strawberries)
>>22173563How does Cherimoya compare to sweetsops?I've only had sweetsops, they are sickeningly sweet and taste like this description >>22173108 but without the fiber.
>>22173581They are pretty much the same brix level apparently; Sweetsop (Sugar Apple) is grainier and less creamy than Cherimoya.Fun fact: Atemoya, the hybrid of Cherimoya x Sweetsop, can get up to 32 brix!You can tell the difference by appearance, Cherimoya has indented concave surface while Atemoya has round/bumpy surface (but not spiky like Soursop).
>>22172239I love annona fruit but they're so hard to ripen to the right level. Did you refrigerate it before you ate it? That gets rid of all the nasty flavors.
>>22172239my turds look like that
>>22173639>Sweetsop (Sugar Apple) is grainier and less creamy than CherimoyaCherimoya does sound good then, sometimes there's some weird small ball shaped concretions(?) calcifications(?)... grainy things in sweetsop.I've had Atemoya too but I didn't like it as much as Sweetsop. I think it was less fragrant.
>>22173640I did not..
>>22173640Refrigerating fruit makes it makes it not ripen properly, anon. No wonder you think it's hard to ripen.
>>22172245I used to work near a very popular Colombian restaurant. They'd get soursop puree in by the gallon. Mixed with milk and damn was it good.
>>22172239I have some trees of that on my backyard, they just appear, have fruits and then die. there's one right now with a big one but I checked this morning and some birds already started eating it, I don't usually eat them so it's okay.
>>22173738Post a pic of the fruits and tree
>>22172239Love soursop. My mom would bring big bags of it home from my aunt's home who had an orchard in her backyard. We'd eat them and make a big pile of the seeds we'd spit out.
>>22173183>>22173108>>22172261>>22172245>>22172239Guanábana is supposed to be white. Also like $3.50 per libra.
>>22173647>sometimes there's some weird small ball shaped concretions(?) calcifications(?)... grainy things in sweetsopThat may be natural fiber/starch growth common to Annonas>concentrated starch granule clusters or sclerenchyma (hardened fiber) cells. Annona flesh is starchy, and during ripening the starch converts to sugar. In fruit that's not fully ripe, or in certain cultivars, starch can remain in localized clusters that feel grainy or gritty.
