Sri Lankan Fruits – Superfruit Soursop/Graviola

Soursop is known to have a few other names such as Graviola, custard apple (which is actually a smaller cousin but a different fruit altogether), in Singhalese, it’s called Katu Anoda.

It is quite large in size with white pulpy flesh and inedible black seeds. Soursop has a very creamy and luscious texture with an addictive sweet-acidic taste. Widely available in supermarkets and in local fruit stalls.

I fell in love with juice made from this fruit at first before I started to stock up on this magnificent fruit.

It is very common to find a Soursop tree growing in the garden in rural areas of Sri Lanka.

How to eat it

The most common way of eating soursop is cut in half and scoop out the flesh and eat it by hand. You can also cut in small chunks, bite the flesh and spit out the seeds.

Once I tried to make a soursop juice it took me an hour to remove all the seeds it had. The flesh of the fruit has so many pockets with seeds in it, it was a very tedious process removing them all. I was certain that all the seeds had been removed and yet I managed to find some in my juice after all that work… So I found it’s easy to eat it as a fruit.

Health Benefits

In Sri Lanka, Soursop fruit and Graviola tree leaves are widely used in Ayurvedic medicine due to its medicinal properties.

There are claims that the fruit has strong anti-cancer properties. However, some sources confirming that it’s true and some research suggest that it has not been studied in humans. There is, however, no medical evidence that it is effective.
Either way, this superfruit is rich in vitamins and minerals and high in antioxidants which is essential for our health and certainly should be included in our diet.

Be sure not to forget to sample this amazing fruit during your stay in Sri Lanka.

Here are some health benefits of Soursop according to WebMD.

  • Great Source of Vitamin C – Boosts Immune System
  • Contains 83% Fibre – Improves Digestion
  • Anti-carcinogenic Effects – Kills Cancer Cells
  • Fights Inflammation
  • Stabilizes Blood Pressure
  • Can Fight Against Bacteria

NUTRIENTS PER SERVING – Dan Brennan, MD.

  • Calories: 413
  • Protein: 6 grams
  • Fat: 2 grams
  • Carbohydrates: 105 grams
  • Fibre: 21 grams
  • Sugar: 85 grams

If you want to know about my 16 tips about Sri Lanka for first-time visitors, click here.

Sources

Links

http://www.lankanewspapers.com/news/2009/9/47569_space.html https://www.cancercenter.com/community/blog/2017/07/experts-warn-against-soursop-fruit-to-fight-cancer
https://ayurvedasrilanka.net/en/blog/2014/02/25/soursop/
 
LaBante Fashion with respect

by | May 29, 2019

Categories

Advert

TheVeganKind Lifestyle Box

Easy Stir-Fried Vegetable

This super easy Stir-Fried Vegetable recipe is the perfect recipe to make for quick dinners or for when you have leftover vegetables that you need to use. There are...

Martina’s Vegan Gift Ideas From iHerb

Strong with Plants paid the full price for these items. These Vegan Gift Ideas' reviews are genuine. Not a sponsored post. I have always wanted to put together the...

Homemade Vegan Thai Curry

I like to make this homemade vegan Thai Curry whenever I want a warm, comforting food that is perfect for cosy, cold nights at home. When the creamy coconut milk is...

Konjac Seaweed Noodle Curry

Today, I experimented with a new recipe called Konjac Seaweed Noodle Curry. In South Korea, there are varieties of noodles you can find made from potatoes, rice,...

Quick and Easy Pumpkin Soup Recipe

This quick and easy Pumpkin Soup recipe will not only warm your tummies but your heart as well. This recipe is the perfect recipe to make when you're in a hurry but...

Chickpeas Walnut Salad

This Chickpea Walnut Salad recipe is super easy to make. It's a combination of some of my most favourite fresh vegetables in just one bite. It's packed with protein,...

5 Main Benefits Of Eating Pumpkin

What are the benefits of eating pumpkins? This autumn season, our pumpkin obsession has surely re-emerged. The pumpkin-flavoured food, decorations, and even real...

Noodle-Shroom Stir-Fry

Noodle-Shroom Stir-Fry

This Noodle-Shroom Stir-Fry has three different types of mushrooms and bok choy! This is one of my favourite stir-fry recipes because I can add different types of...

Advert

Colourful serum bottles on beige plinths with colourful cut out shapes and ingredients imagery.

About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after. Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

Advert

£100 Free Credit Banner

Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

Each individual’s dietary needs and restrictions are unique to the individual. Please seek advice from a professional nutritionist or your doctor.

Please see the full disclaimer here.

 

Advert

e-Giftcard

Advert

GreenBay Vegan Groceries Delivered

0 Comments

Submit a Comment

Your email address will not be published.

Vegan Supplement Store Meal Replacement Weight Loss Bundle