Soursop is indigenous to the Caribbean and other countries where the humidity is high. The white flesh has a most unique flavour, sweet with a taste of acidity like a citrus. It is quite soft and easily comes away from the inedible seeds. We normally just eat it in the fresh form as part of our after lunch fruit salad, but the pulp is often made into juice, ice cream and other desert-like things. I had a bumper crop off my tree last month and have frozen some of the pulp awaiting inspiration. I’m thinking something savoury, but it hasn’t come to me yet. Rest assured I will share once it does.