Saturday, November 8, 2008

Soursop soup

My fruit seller introduced this soup to me and it is quite delicious. It is good for women because of its’ high calcium content. To make it ‘heaty’ use chicken and add ginger in addition to the red dates.

The sour sop also known as prickly custard apple is known locally as durian belanda, durian maki or seri kaya belanda. We call it ang moh durian in hokkien.

It is:
• Low in saturated fat, cholesterol and sodium.
• High in Vitamin C, Calcium, Dietary Fiber and Potassium

Soursop is a fruit that has a flavor similar to musky pineapple and aroma of blackcurrants. The soursop is a large fruit of a small, fast-growing tree and the fruit will grow on branches, twigs, or on the trunk itself! . The fruit is picked from the tree before it has fully ripened as it will be badly bruised if allowed to ripen and fall. The fruit is mature and is ready for eating when it feels slightly soft and is light green externally. The skin is thin and is covered with conical nibs. The white, pulpy flesh, which contains juice, is peppered with small shiny, black inedible seeds, and has a pleasant, sweet-acidic taste. It can be eaten plain or added to fruit salads, sherbets, preserves and juices. The seeds are toxic and should not be consumed.

The website below has the following information about soursop

Medicinal Uses: The juice of the ripe fruit is said to be diuretic and a remedy for haematuria and urethritis. Taken when fasting, it is believed to relieve liver ailments and leprosy. Pulverized immature fruits, which are very astringent, are decocted as a dysentery remedy. To draw out chiggers and speed healing, the flesh of an acid sour sop is applied as a poultice unchanged for 3 days.
The seeds contain 45% of a yellow non-drying oil which is an irritant poison, causing severe eye inflammation.

Other Uses

Fruit: In the Virgin Islands, the fruit is placed as bait in fish traps.
Seeds: When pulverized, the seeds are effective pesticides against head lice, southern army worms and pea aphids.
Leaves: The leaf decoction is lethal to head lice and bedbugs.
In Materia Medica of British Guiana, we are told to break sour sop leaves in water, "squeeze a couple of limes therein, get a drunken man and rub his head well with the leaves and water and give him a little of the water to drink and he gets as sober as a judge in no time." This sobering or tranquilizing formula may not have been widely tested, but sour sop leaves are regarded throughout the West Indies as having sedative or soporific properties. In the Netherlands Antilles, the leaves are put into one's pillowslip or strewn on the bed to promote a good night's sleep. An infusion of the leaves is commonly taken internally for the same purpose. It is taken as an analgesic and antispasmodic in Esmeraldas Province, Ecuador. In Africa, it is given to children with fever and they are also bathed lightly with it. A decoction of the young shoots or leaves is regarded in the West Indies as a remedy for gall bladder trouble, as well as coughs, catarrh, diarrhea, dysentery and indigestion; is said to "cool the blood," and to be able to stop vomiting and aid delivery in childbirth. The decoction is also employed in wet compresses on inflammations and swollen feet. The chewed leaves, mixed with saliva, are applied to incisions after surgery, causing proudflesh to disappear without leaving a scar. Mashed leaves are used as a poultice to alleviate eczema and other skin afflictions and rheumatism, and the sap of young leaves is put on skin eruptions.
The roots of the tree are employed as a vermifuge and the root bark as an antidote for poisoning. A tincture of the powdered seeds and bay rum is a strong emetic. Soursop flowers are believed to alleviate catarrh.

1 unripe sour sop
½ chicken cut into pieces
15 boxthorn fruit
10 – 15 red dates
A piece of ginger
800 ml stock

Blanch chicken in boiling water with a little oil.
Remove chicken and discard the water
Bring the water to the boil
Add the chicken and all the other ingredients and bring to the boil.
Add the soursop
Simmer over low heat for 1 - 2 hours


Ann said...

Oh, sounds exotic. I love the fruit as it is, wonder how it tastes boiled with chicken!

And wondering why do you blanch the chicken first? You do that for all your soups?

Cecilia said...

I always blanch the meat before cooking especially for soups to remove the scum so that the soup will not look 'dirty'