ENGLISH - LUCHO

Soursop is native to tropical America characterized by its good taste, delicious flavor and its nutritional qualities. The tree can reach a height of 10 meters and the inside of the fruit is very pulpy white and color.

Frozen soursop pulp has the taste, smell and color of the fruit characteristic. It is 100% natural, no preservatives or chemicals.

-          It is ideal to combat sleep disorders. In effect, it allows for a quiet sleep. Likewise, it is advisable to anxious or stressed people.

 

-          The fruit good fight depression and nervous disorders. Furthermore, it is also used to remove internal parasites.

 

-          The soursop juice drinks are also good to cure hemorrhoids, back pain and help regulate our appetite.

 

-          It has vitamin C. Excellent antioxidant. This helps to increase resistance and delay the aging process.

 

-          By consuming soursop we attack cancer cells safely and naturally, without side effects like nausea, weight loss or hair loss.

 

-          It is also a very rich fruit in non-nutritional components. One is the large amount of fiber, good for digestive health.

 

APPLICATIONS:

- The sweet pulp is used to make juices as well as candy, ice cream and cocktails.

- In desserts, adding milk or cream to the pulp.

- The fleshy part of the fruit can be applied as a poultice on the cut or wound area for at least three days. This not only accelerates the healing process, but also to prevent bacterial infections.

- It is a rich source of vitamin C and ascorbic acid, which increases the amount of antioxidants and also significantly reduce the signs of aging such as fine lines, wrinkles and pigmentation.

- The nutritional value of guava is conducive to healthy hair.

4 cups milk
2 cups ice
1 package frozen soursop pulp, chopped
1 cup of sugar

- In a mixer bowl, add the milk, ice, frozen fruit pulp and sugar. Puree until the mixture is smooth, creamy and the sugar dissolved, about 2 minutes.

- To serve, divide evenly among the cups drink.

Ingredients:

4 eggs
 ¼ teaspoon salt
 ½ teaspoon lemon
 ¾ cup sugar
 1 tablespoon unsalted butter
 1 cup heavy cream
3 tablespoon powdered sugar
2 Coffee Pulp Soursop
vanilla extract to taste

Directions:

- Let the eggs at room temperature for at least an hour before. Separate them, beat egg whites with salt until soft peaks form.

- Add lemon juice, whisk a little more and then by spoonfuls, 2 each time, add sugar, beating vigorously until stiff peaks form well and merengue look wet and shiny.

- Grease 2 cans of 22 cm in diameter and preheat oven to 250 degrees. Pour the meringue on the tins and bake for 1 hour.

- Remove from oven and let cool. Beat the cream with sugar and vanilla until stiff peaks form.

- Arrange on a platter a layer of meringue, cover with half the cream and half of the fruit.

- Top with another meringue and on face cream and fruit. Refrigerate until serving time. Garnish with strawberries.

  1 jar of condensed milk

  1 cup pulp Soursop

  1 cup heavy whipping cream

  300 milliliters of whipped cream

  150 milliliters of water

  1 cup of sugar

  3 envelope unflavored gelatin

- To make the mousse soursop starts beating the cream.

- In another separate bowl, entered the water, sugar and whipped cream, and beat until consistent form snowflakes.

- Besides, hydrate the gelatin in a little water, following package directions. Then incorporated into the mixture of water whipped cream and whipped cream, custard apple pulp and gelatin hydrated and without lumps. Mix everything well with a spatula, making gentle stirring motion.

- Pour the mousse into individual soursop silicone molds, cups or glasses, and set aside in the freezer for 2 hours.