Happy to share with you a full transparent process of harvesting the Soursop Fruit (Annona muricata L) to the final frozen pulp. This short article and video will help you to understand the Artisanal Processing of Soursop Pulp. Obviously without the use of ANY additional ingredients, at all. The goal is the keep all of the natural health benefits of the soursop fruit.
As you may know in Ecuador the Soursop is called Guanábana. Our guanábanas grow here at the edge of the amazon basin in Ecuador, where the tropical climate with lots of rain and sun rays produce some of the best, most flavorful soursop fruits in the world! We have been told nothing less by all of the people trying our pulp for the first time. Once you see our entire artisan process you will understand why it has such a delicious taste.
Most of the industrial processing of pulp fruits consists changing the flavor, color, and aroma of the fruits. Logically this removes a lot of the nutrients and health benefits from them. You have to know that within the industrial-pulp-production – it is normally the not so perfect fruit which cannot be sold any more. This is what gets processed into pulp and thus not high quality fruit.
Below you will see a micro video which helps to visualize the different steps on how to make organic soursop pulp.
SOURSOP PHOTOS
Soursop Leafs 
Harvesting Giant Soursop 
Fresh Harvested Soursop 
Soursop Juice in the blender
