Vietnamese Soursop

We will bring you useful information about Vietnamese soursop

6 min

Fruit

Soursop

Introduction

The soursop, also known as graviola, or guanábana, is a tropical fruit native to the Americas and the Caribbean. It thrives in hot, humid climates and produces a unique fruit with a creamy texture and a flavor blending sweetness, sourness, and hints of pineapple, strawberry, apple, and banana.

The warm temperatures and high humidity in southern Vietnam create the ideal conditions for soursop trees to thrive.

How to say “soursop” in Vietnamese

In Vietnam, soursop is called mãng cầu xiêm (mang cau xiem).

Vietnam’s top soursop growing regions

Soursop thrives in Vietnam’s southern regions, especially in the Mekong Delta and Central Highlands. Here, provinces like Soc Trang, Kien Giang, Hau Giang, Tien Giang, and Dak Nong are leading the way in soursop cultivation.

Soursop orchard in Dak Nong province, Vietnam (Photo credit: Anna Soursop Tea)

Recipes using soursop that are popular in Vietnam

Soursop Tea

Vietnamese soursop tea is a type of tea made from the fruit or leaves of the soursop tree. With its naturally sweet and fragrant aroma, this tea is well-loved by many and is suitable for daily consumption to help the body stay healthy and relaxed.

How to Make Soursop Tea

Ingredients:

– 200g fresh soursop
– 75g white sugar
– 5g dried tea (your choice of jasmine, lotus, oolong, etc.)
– 120ml boiling water
– Juice of half a lime
– Ice cubes

Instructions:

– Peel and remove the seeds from the soursop. Shred the flesh into a bowl and mix with 60g of sugar. Let it rest for 1 hour to infuse, or refrigerate for a chilled treat later.

– While the soursop is chilling, prepare the tea. Add the dried tea to a teapot and pour in 120ml of boiling water. Cover and let it steep for 5 minutes to release the flavor.

– Strain the tea into a shaker and add 15g of sugar, stirring until dissolved.

– Add ice cubes, 100g of the chilled soursop, and the lime juice to the shaker. Seal tightly and shake vigorously to combine.

– Pour the soursop tea into a glass, add more ice cubes if desired, and top with the remaining soursop. Stir and enjoy!

Vietnamese candied soursop

Making candied soursop is a fairly simple process for Vietnamese people. First, the outer skin of the soursop is peeled off, the “flesh” is removed, and the seeds are carefully separated using a knife. The flesh is then mixed with sugar in a ratio of 1 kg of soursop to 0.5 kg of sugar. This mixture is then left for about 2 hours to allow the sugar to permeate the soursop flesh.

Once the soursop and sugar mixture has marinated for a sufficient amount of time, the cook will place a thick-bottomed pan over heat and add the mixture to sauté on low heat.

The jam is ready when the sugar has thickened, the moisture has evaporated, and the desired chewy texture has been achieved. The cook will then remove the pan from the heat and spread the jam out to dry in the sun for about 3 hours to further enhance its chewiness and translucency.

Once the jam has dried, it is carefully transferred using a small spoon into individual pieces of plastic wrap, which are then tightly rolled up at both ends, resembling wrapped candies.