Today we find ourselves on an adventurous expedition through the heart of the subtropical woodlands. They won’t give easy access and seem to be riddled with dangers all over the place, yet they host a hidden treasure, whose effects and taste only few people really know. May we introduce you to the soursop?
Fountain of Soursop:
As detterent the name might sound, it just perfectly describes the optical perception a the spiky tropical fruit that is also known as graviola. It is actually nothing but a blossoming tree that can reach heights of 8-12 meters. It’s leaves ressemble those oft he laurel family, it’s branches carry the fruit. Botanically it is – believe it or not – considered an oversize berry that can reach lenghts of 40cm and weigh about 4kg. Already back hundreds of years ago, graviola was used as nutrition and medicinal plant in the jungles of South-America. The tree that carries the soursop is very resilient and easily affronts dangers such as drought, tempestuous winds and termite infestation. It blooms between october and january, and fructificates from december just until april. Today, we can find soursop in all tropical forests around the world. Most of all, it grows in Central and South-America but as well in sub-Saharan Africa.
Flavour of Soursop:
Different to many other fruits you would not peel the graviola. We do open the berry by cutting it into two halves. It’s pulp consists of many little black seeds that have to be removed because they are highly toxic. In terms of taste, we can describe the soursop as something very sweet and sour and thus owning a characteristic and incomparable flavour that has fresh and light side-aroma.
Function of Soursop:
Although we won’t often be able to find the graviola in Central-Europe and despite oft he fact that it’s sweet and sour aroma has not yet made her a favorable export, it can and it should definitely be considered king of the jungle. Many differents studies and series of tests that were launched by some independent institutes for scientific researchs have proven that our berry can be considered a serious alternative for cancer patients to fight their disease. It is said to be about 10.000 times more effective than chemotherapeutics. Unfortunately this efficiency has not yet been able to be proven in contact with human test objects. Still, it is not only known as potential remedy against cancer put helpful treatment against other diseases since it has antifebrile properties works as antispasmodic agent and is neurotonic. This is actually due to it’s acetogenines that influences the mitochondria within the respiratory chain. This is why – until today – graviola is much more known for it’s use as a medical as for it’s appearance it the bar or elaborates cuisines all over the world. Today, we would like to present you a drink that underlines the aromatic components of this unique berry. Since South-American tradition has shown that it is often made a jam, we decided to use fresh graviola puree. We prefer this use over infusion or sous-vide since it is way easier to control it’s sweet and sour balance this way. In addition to that, every fruit has it’s own degree of ripeness which does not really allow constant results if used as infusion or sous-vide. Using our own puree allows us to dip and correct/ modify the final result. Because of it’s light and fresh aroma, we today recommend a spring-time promising drink that lives just up to these characteristics.
Formula of Soursop:
Spring-time means Fizz-time. That’s at least how we keep it. Since the graviola with it’s sweet and sour mix already carries all the essential components for our twist on the Fizz, here’s a drink for the stingy barmen out there 😉
Tales of the Jungle
5cl pungent Gin
1,5cl freshly squeezed lemon-juice
1cl simple syrup
Put all ingredients except oft he tonic into the shaker and give it a good shake. Strain it right into a longdrink-glas that has be filled with some ice-cubes in advance. Fill with tonic and garnish with a pineapple-leave. Cheers.
* Cut the soursop into to halves and take the pulp of one half. Remove the toxic seeds and put it into a blender. Blend. If not juicy enough, add about 50-100ml of pear-juice and fill into a jar. To store in the fridge.