Soursop ice cream or sorbet
Soursop ice cream or sorbet is a creamy or icy dessert made from the pulp of the tropical soursop fruit (also known as graviola or guanabana). It typically blends soursop pulp with sugar, cream or milk (for ice cream), or water (for sorbet), and is popular across the Caribbean, Southeast Asia, and Latin America. The dish highlights the fruit's distinctive sweet-tart, aromatic flavor.
🍽️ Nutrition at a glance
This dessert is generally high in carbohydrates from natural fruit sugars and added sweeteners, with moderate fat if made as ice cream. It provides key nutrients like vitamin C, potassium, and some dietary fiber, with a typical serving containing around 150-250 calories.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 2 g |
| Carbs | 35 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 40 mg |
| Vitamin C | 20 mg |
| Potassium | 350 mg |
| Magnesium | 25 mg |
| Manganese | 0.3 mg |
| Iron | 0.5 mg |
| Phosphorus | 30 mg |
| Thiamin (B1) | 0.1 mg |
| Niacin (B3) | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Soursop is celebrated in traditional medicine for its potential antioxidant properties, and its unique flavor—often described as a blend of strawberry, pineapple, and citrus—makes the dessert a standout. Nutritionally, it offers a good dose of vitamin C and potassium, which are less common in standard ice creams.
