June 2-September 2, 2021

Sean brought a huge soursop from his yard. I had to use it. Caribbean websites and a Grenadian cookbook pointed me in the right direction. Soursop is also known as custard apple or guanabana. The juice of this odd shaped fruit with cactus like spikes is usually a refreshing drink. It is also used in folk medicine to remedy digestive issues, flu, and whatever else ails you. As the soursop ripens the skin turns greenish-yellow and the fruit softens. The riper the fruit, the juicier it is. Juicing a soursop takes a good amount of time and effort. Seeds encased in a fairly tough pouch must be squeezed out. Each casing is full of juice. The more you work the pulp, the more juice you extract by pushing the fruit through a strainer. Soursop juice has a delicate smell and taste--faintly strawberry with a tart citrus taste. The thick juice is very filling. It is usually thinned with milk, water or lime. One Grenadian recipe included a grating of fresh nutmeg. I shared the juice with Sean. I had lots of fun.