I've come across several graviola (also known as soursop, guanabana and several other names) formulas using it and other herbs for medicinal purposes, and also discovered that people from tropical places like Jamaica, the Dominican Republic and Brazil consume graviola regularly as a matter of course, since it literally grows in their back yards.
In the United States, the powers-that-we've-allowed-to-govern-us without much of a to-do at all make much adoo about this plant. But even so, I've ordered soursop smoothies at Chinese and Vietnamese restaurants in Los Angeles as well as in other cities, some in the form of tapioca smoothies and other incarnations.
Most Asian eateries that serve these add sugar to their recipes, due to graviola's--soursop's--being what its name implies: sour. I tend to keep sugar at a minimum in my diet after the whole cancer experience, so here I've compiled a recipe for a graviola smoothie that uses other sweeteners:
- 500 ml ice cubes - use artesian water for these where possible
- 250 ml graviola or soursop pulp - remove any seeds
- 200 ml mineral or seltzer water
- 50 ml rice milk - get the 365 unsweetened variety from Whole Foods
- *10 grams inulin
For graviola/soursop, scout out Asian markets that have exotic fruits, or ask your fave Chinese restaurateur if he or she can point you in the right direction.
*If you can't find inulin, start with a small amount of stevia powder (1/8th teaspoon, add more to taste), or add in one tablespoon of agave nectar. Or, use more of the unsweetened rice milk from Whole Foods, which has inulin in it. Experiment with what works best for you and your taste buds.
Blend all ingredients well in a blender. Decorate with cocktail umbrella and/or fruit on a stick to add panache. Serve immediately, preferably in the sun, near a beach looking out over the ocean.
