Benefits of soursop fruit
Many people enjoy this fruit but few know of its benefits. Soursop fruit contains vitamin C, organic acids, proteins, carbohydrates, cellulose, calcium, phosphorus, and iron. Soursop is not only used for cooking, making preserves, and beverages, but also has medicinal properties, including the flowers, leaves, and peel. Let’s explore the miraculous healing properties of soursop:
Treating morning sickness in women: boiling soursop fruit with fish or duck meat can provide quick relief.
Treating cough: soak 400g of soursop pulp in a little saltwater or extract the juice and add a little sugar for sweetness. Drink 2-3 times a day. Alternatively, extract the juice from soursop flowers and fruit, mix with 300ml of water and reduce to 100ml. Drink this mixture 2-3 times a day.
Treating cough in children: steam soursop flowers with honey and let the child drink it multiple times a day for effective results.
Improving digestion: steam soursop with sugar to make a refreshing beverage to drink throughout the day. Alternatively, use fresh soursop fruit to make sour soup.
Treating alcohol hangover: consume 4-6g of soursop pulp extract or brew it with boiling water to drink.
Relieving dry mouth, throat itching, and sore throat: soak 4-6g of dried soursop pulp in 2 bowls of water, boil until reduced to half a bowl, and drink after breakfast. Alternatively, brew 8g of soursop pulp with boiling water and drink throughout the day. Use for one week continuously. You can also use ripe soursop fruit by mashing it with salt or sugar for consumption throughout the day.
Treating itchy wounds: clean soursop leaves, extract the juice, and apply it to ulcers, necrosis, and slow-healing wounds.
Tips for choosing delicious soursop
When purchasing soursop for storage, consider the following:
Choose fresh and ripe soursop fruit carefully, one by one.
Avoid fruits with dark, indented skin. Good soursop fruit has slightly rough skin. Choose green soursop with thick pulp for more sour taste.
Shiny soursop fruits are not delicious as they are still too young and will spoil if kept for too long.
Avoid overripe soursop as they will have many large seeds and less sour taste.
Tips for preserving fresh soursop
Peel the soursop (do not carve), rinse thoroughly, and let it dry to prevent moisture on the fruit’s surface.
Many people usually cut off the stem so that the resin flows out, drain excess water, and then store it in the refrigerator. This method works too, but if the soursop is not peeled, the soup will have a bitter taste.
Moreover, fresh soursop is easy to peel (or carve). If you freeze the soursop first and then thaw it before peeling, it will become mushy and difficult to handle.
Note: Do not put all the soursop into a single bag and store it in the refrigerator. If the bag is too big, every time you open the bag to take out a soursop, a large amount of steam will enter the bag, causing the soursop to stick together and making it difficult to separate each fruit for cooking.
Therefore, it is better to divide the soursop into small bags. With this method, it will be much easier to take out the soursop one by one.
For even better preservation, you can vacuum-seal the bags to prevent soursop from sticking together.
For ripe soursop, the fruit will no longer have resin, so you don’t need to cut off the stem or peel it. Just rinse it thoroughly and store it the same way as green soursop.
Source: Giadinhvietnam
