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Soursop, also known as corosol, graviola, or guanabana, is a tropical fruit native to the americas and the caribbean To be precise, eating 100 g of soursop means covering 20% of our daily vitamin c requirements In indonesia, the fruit is commonly called sirsak and sometimes made into dodol sirsak, a sweet which is made by boiling the soursop pulp in water and adding sugar until the mixture.

The term ‘corossol’ refers to the fruit more commonly known as soursop or graviola This fruit is bursting with vitamins, particularly c, otherwise known as ascorbic acid Corossol fruit is celebrated for its potential health benefits extending beyond its.

Soursop, or graviola, is a prickly green fruit grown in tropical regions

This article explores the health benefits of soursop, as well as how to eat it. It's sweet and tangy with lots of citrus notes The soursop fruit is loaded with vitamin c, which is known for supporting and boosting your immune system. Learn all about the soursop fruit, where it comes from and grows, its health benefits, how to eat it, and what it tastes like.

Soursop (annona muricata) is native to tropical america, specifically colombia, it spread through the caribbean in the 17th century from curacao then called curasso or corossol (soursop). The term corossol may sound unfamiliar to many, but it refers to one of the most fascinating tropical fruits in existence, more widely recognized as soursop

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