Alkaline Soursop Juice – Two Ways with Key Lime and Sea Moss

‌So, I thought about how nice it’ll be to make juice out of soursop, and after a while, I said to myself, why not? I came up with this recipe because I so so love juicing. And I’d always got disappointed about always having to deal with bits of soursop pulp fiber that oftentimes get stuck between my teeth when I eat soursop whole.

So I came up with this recipe. First time I tried it, I had thought I added maybe too much agave, so it tasted kind of too sweet. But the next time I made it, I think I got it right with the combination. 

I really love my juices to be heavy on the tangy side and low on the sweet side, and since we know soursops are sweet, I mellowed it down a bit with some key lime.

There are actually two ways you can make this Soursop Juice – you can either use a blender or juicer or just your hand. So, you can try whichever you like, depending on your preferences.

On another note, there are 2 basic variations of this recipe.

1. Soursop Juice with Key Lime
2. Soursop Juice with Sea moss

And while though there are different variations, you can get creative by adding some fruits like apples or pineapple if you want it a little on the sweet size or maybe you can add some approved sweetener.

What is Soursop Juice Good for?

Soursop, also known as Graviola, Guanabana or Custard apple, is popularly revered as a cancer-fighting fruit but is also great for relieving pain, intestinal problems, fever and respiratory, and other medical problems. 

Besides its anti-cancer benefits, soursop is what I call the “complete fruit”. It has so many vitamins and minerals packed in it. It contains great amounts of vitamin C and B vitamins. Check out the nutritional facts below.

Soursop Nutrition Facts

Soursop is a powerhouse for high amounts of nutrients. The table below is nutrition value per 100g of soursop pulp.

How to Make Soursop Juice

While there are many store-bought options of soursop juice, I recommend making your own juice at home. While its okay to occasionally have the former, there are some that notably have additives, as well as added sugar and other added ingredients like citric and ascorbic acid.

It’s super easy to make your own soursop juice in 10 minutes or less. All you need is a ripe soursop fruit, spring water and a blender (optional). Soursops can get pretty expensive, usually in the range $15 to $40. If you find this way beyond your budget, you can use soursop pulps in place of the fruit. The frozen pulps are sold in most supermarkets. You can check the frozen section of Walmart or some grocery stores.

Usually, it goes by the name Guanabana, so be sure to recognize it when you see it. Two popular brands I have tried are the Goya and LeFe soursop juices.

What You’ll Need for the Juicing

• You’ll need one ripe soursop for the juicing, maybe 2 depending on the quantity you’d want to make. Ideally, one medium sized soursop gives you two cups of juice. If using frozen soursop pulps for juicing, you’ll need about
• You’ll need either a juice processor or a blender. While it’s more convenient to use a juice processor, you can also use a blender for blending up the pulp after de-seeding. Any good blender will be suitable for this. If you do not have a blender or a juice processor, not to worry, it’s also okay to use your hands, as you’ll find out in the next section.
• You will also need about 2 or 3 key limes for the juice. Usually 2 key limes for every medium soursop fruit. However, how much key limes you need would depend on how tangy you want your juice to taste, but 2 key limes is generally okay to go with.
• You will need about 2 cups of spring water for the juice.
• You may need some sweetener like agave

How to Choose the best Soursop for Juicing

When you go shopping for a soursop fruit, make sure you get the fruit that is “mature”. Even if not ripe, you can ripen them at home over a couple of days.

So, be cautious about buying an immature soursop fruit, as this hardly ripens well and would rot instead when you let it sit for a few days. 

A good way to tell a fully mature soursop fruit from an immature one is by its spiky appearance. Less mature soursop fruits are very spiky, spikes are closer together and they are very shiny.

Whereas mature soursop fruits have less prominent spikes and have more space between spikes. 

A mature, ripe soursop is perfect for juicing, just make sure its not not over ripe. It is perfectly ripe when it is soft to the touch like a ripe avocado. If you get the ones that stay firm despite sitting for few days, it means they weren’t mature enough before they were picked.

So when going shopping, it’s good to keep these in mind.

How to tell a Soursop fruit is ripe and Ready to Juice

There are specific ways to know if your soursop fruit is ripe and ready.

1. The first sign to watch out for is it’s “softness”. As soursop ripens, it becomes more soft to the touch and you’ll easily notice this.
2. The color of the soursop fruit gradually changes from deep green color to yellowish or brownish green
3. The soursop spikes becomes less and less prominent as it ripens
4. The soursop skin becomes less shiny and instead exhibits a somewhat “dull” appearance

How to make Soursop Juice without a Blender

Step 1: Cut the Soursop

Take the soursop and and cut it into two halves with a knife. Alternatively, you can peel the skin and breaking it apart with your hands. Using your hands is easier if the soursop fruit is very ripe. 

Take out the stem in the middle when you cut the soursop in halves. 

Step 2: Scoop out the Pulp

Gradually scoop out the inner pulp using a spoon or a fork. 

Step 3: Collect the Pulp

Scoop and collect the pulp in bowl. You will proceed to remove the seeds accordingly. 

However, once you have the pulp ready, you can refrigerate it without having to juice it right away. However, if you need it beyond 2 or 3 days, you should freeze it.

Step 4: Take Out the Seeds

Use a fork to take out the seeds, you’ll be removing quite a lot of them. 

Step 5: Marsh the Pulp

Slowly work up the pulp with your fingers as you take out any leftover seeds. Add little water intermittently and continue to mash it up until it feels all mushy. 

Step 6: Extract the Juice

Poor mashed pulp over a strainer and strain using your hands. Press firmly and add water occasionally as you strain to make sure all juice is extracted. Add the key lime juice and any approved sweetener to taste.

How to Make Soursop Juice with Blender

Step 1: Scoop Out the Pulp

Cut the ripe soursop into two halves and gradually scoop out the inner pulp using a spoon or a fork.

Step 2: De-seed the Pulp

Collect pulp in a bowl and take out the seeds carefully. This step could be the most tedious part of the whole preparation process if using a blender. However, sometimes, it’s easier to de-seed with your hands, than a fork or knife.

Step 3: Blend the Pulp

Pour de-seeded pulp into a blender and blend on high for 2 to 3 minutes. Add the key lime juice and other ingredients and blend some more, for 2 minutes.

You can blend it with your favorite nut milk. You can add more spring water to thin the consistency because it gets very thick when blended.

Step 4: Extract the Juice

After the blend, add spring water and strain through a strainer or mesh cloth.

Note that you can preserve the juice for up to 3 days in a refrigerator.

How to Make Soursop Juice from Frozen Pulp

Step 1: Take Out Frozen Pulp and Allow to defrost

Allow frozen pulp to defrost. If pump is already de-seeded before it was frozen, you can go ahead to blend frozen pulps. The defrost only allows for de-seeding assuming it has seeds.

Step 2: De-seed the defrosted Pulp

So, go ahead and begin to deseed the frozen pulps

Step 3: Blend the Pulp

Add pulp to blender and add spring water. Stir the mixture to loosen it. Using a high power blender, blend on high for 3 to 5 minutes. The mixture will turn liquefied. Add more water if need be and continue blending.

Step 4: Extract the Juice

Strain the blend into a bowl using a strainer or mesh cloth. While straining, stir with a fork or spoon, adding water intermittently. Press firmly to squeeze out all remaining juice.

Final Notes

This recipe calls for a blender, but you can use a juicer or even your hands as I explained earlier in the article. When using a blender, make sure its a basic good one that can really break up the fiber of the pulps. 

Let me know in the comments what you think when you try out this recipe 🙂