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+--- Thread: Got Soursop? (/showthread.php?tid=3875)
Got Soursop? - Banyan Tree - 07-19-2007
I recently tasted soursop for the first time and, yum, now I think it's my favorite fruit. I believe it is harvest time for these ugly but luscious little fruits.
Does anyone have ripe soursop they can sell to me. I don't want to buy a lot, maybe half a dozen or so fruits.
Is there a nursery in town that sells little saplings, if in the future, I buy my own home and wish to plant soursop?
Thanks,
Cindy C.
RE: Got Soursop? - JerryCarr - 07-19-2007
I got our soursop from a young man at Makuu Market. I think I paid about $5. His booth is facing the front parking lot about midway down the row, and he has lots of other things, too.
Cheers,
Jerry
RE: Got Soursop? - rbonplaza - 07-20-2007
Wikipedia sites a source for this statement:
"Research carried out in the Caribbean has established a connection between consumption of soursop and atypical forms of Parkinson's disease due to the very high concentration of Annonacin.[2]"
RE: Got Soursop? - olin137 - 07-20-2007
Wow, now I'm wondering if the soursop we tried
was somehow "bad". That one experience was
enough to kill future interest - closest I can
come to describe it was like a moldy wet sock
- yuk! Same impression from my wife. Maybe it wasn't ripe? How do you tell if they're ready?
Olin
RE: Got Soursop? - Banyan Tree - 07-21-2007
Jerry thanks for the tip about Makuu Market. We went swimming near champagne pond and on the government road on the way back home, someone had a little fruit and vegetable stand (honor system) and the soursop was $3.50. That's the only time I saw soursop. Usually they sell an abundance of basil, delicious japanese cucumbers, little bananas for $1.50 or more a bunch.
Rbonplaza - that is quite fascinating about soursop and Parkinsons. I had never heard of that! Wow. One tends never to relate consumption of fresh fruits or vegies to disease. I always think of aluminum pans, or mercury in fish, etc. ...something to think about.
Olin, the soursop shouldn't be left on the tree to ripen, because when it falls, naturally it splats. What I have read, is that about 5 days after picking, when it is slightly soft to the touch, one can eat it.
The soursop I had was creamy inside, but still fleshy, with a taste like coconuts, lime, and custard. Very fresh, not mushy or stinky at all. Are you thinking of durian?
Cyn
Cindy C.
RE: Got Soursop? - hpp4me - 07-22-2007
Here are the links to abstracts regarding a potential link between atypical Parkinsons and soursop. I personally believe that the argument is not yet well supported.
http://brain.oxfordjournals.org/cgi/content/abstract/130/3/816
http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=17017523&ordinalpos=2&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum
http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=14521988&ordinalpos=3&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum
RE: Got Soursop? - olin137 - 07-24-2007
No Cyn, it was soursop. Bought it at the Hilo
farmer's market - person there said it was
ready to eat. Guess we should give it another
try sometime.
Olin