[*Fruity* music] Greetings, my beautiful lovelies. Hello, it’s Emmy. Welcome back to another Fruity Fruits episode.
And welcome back to the upstairs. If you missed my Wagashi taste test, I did it
up here because I was having some work done downstairs in my kitchen, so I had to relocate.
So, many of you enjoyed the background, so here I am again.
Hopefully you can see the background. This time, I’ve included some information about
the fruit that I’m going to be tasting which is… this. And this is a soursop. So, soursop’s scientific name
is Annona muricata and it is native to the Tropical Americas. This is in the family Anonaceae and it is related to cherimoya and custard apple. I have tasted a sugar apple before, but never a soursop.
I found this at my local Whole Foods. This is $9.95 a pound, and this weighs about a pound and a half, so this was about fifteen dollars. When I got this two days ago, this was much greener. The produce clerk told me that I should eat this, but he said I should wait a couple days before eating it. It should have a slight give to it. He said kind of similar to an avocado. So if you’re new to the Fruity Fruits series, I’ll put the playlist there and there and you can see all the fruits I’ve tasted. I’ve tasted many many many of them including tropical fruits like durian and dragonfruit and longan and all kinds of wonderful fruits. And this will soon be the next addition: the soursop So I’ve never had one of these before, but, based on the diagrams I was looking at to reference these pictures here, the flesh is going to be white and there should be big kind of black or brown seeds inside. So, it doesn’t smell like much; it has a nice heft to it. So yes, let’s go ahead and cut it open, shall we? Alright, the skin is very leathery. But it’s cutting pretty easily. Look at that. Wow! Let’s cut this again. So the seeds are pretty large. So I’m going to remove the core. So, similar to a custard apple, there’s these great big shiny, black and brown seeds in here. So I’m gonna remove those, and then just scoop out the flesh. Now that I’ve opened it: it’s very fragrant; it smells kind of floral. So I’m just gonna scoop some of this white flesh here, and give this a go. All right, here we go. Itadakimasu! Hmm!? Mmmm…. Oh, that’s nice! I wasn’t expecting it to be sour, although it’s called soursop. It has a nice tang to it. And a beautiful flavor. It reminds me a little bit of a kiwi. It doesn’t have the crunchy seeds as a kiwi, but it has that kind of tangy fruitiness to it. But it has a really lasting nice floral flavor. In terms of texture, it’s very different than a kiwi: It’s a little bit more fibrous and pulpy… None of those things sound delicious, but it’s — interesting. There’s enough to chew and enough to kind of roll in your mouth. And the flavor is a little bit like a pineapple, in terms of its intensity. It’s just intense, and lasting and floral. It’s delicious. I love it. I love it. I love it. I love it. It is difficult to get the fruit out, though. Mm-hmm. So soursop is not as acidic as passion fruit, but it still has that really pronounced, vibrant, tropical intense flavor to it. Lovely. And a very interesting texture too. So that was the soursop. Absolutely lovely. Let me know in the comments if you’ve ever had one before, or if they’re native to your area, or if there’s this particular kind of fruit that you’d like me to taste I’ll see what I can do in terms of procuring it. And thank you guys so much for watching. I hope you guys enjoyed that one. I hope you guys learned something. Let me know if you like the chalkboard background. I can do my Fruity Fruit episodes up here, because it doesn’t require any cooking. And….yeah, be sure to share this video with your friends, follow me on social media so you can see what I am up to outside of the video making and I shall see you my next one. Toodle-oo. Take care. Bye!