Soursops are extremely versatile. A puree made by processing the white flesh with sugar freezes well and can be used in a variety of dessert recipes. The pulp of the soursop can also be canned and exported for commercial use.
soursop = guanabana Pronunciation: sow-ER-sop Notes: This large, dark green fruit is covered with soft prickles. The pulp has a slightly acidic, tropical flavor. Don't eat the seeds or peel. Substitutes: cherimoya (smaller) ...
Other custurd apple fruits are: sugar apple, soursop, bullock's heart, and atemoya.
custard marrow See chayote.
cut in To mix particles of fat, such as butter or lard, throughout flour with two knives or a pastry blender.
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Yeasty fermented bread; the natural starter is kept in a jar or crock. Soursop
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The large, dark-green, slightly acidic and pulpy flesh of the fruit of a small West Indies tree called the soursop. Also called "guanabana." Souse ...
Sapodilla (Achras/Manilkara zapota), also called chiku
Sapote
Soursop (Annona muricata)
Star Fruit (Averrhoa carambola), also called by the botanical name Carambola
Tamarind (Tamarindus indica)
Tarap
Wax apple ...
 See also: Fruit, Cooking, Sugar, Sherbet, Apple
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