Results will be limited to the last year, and sorted newest first.
My son has been living in Peru for the past two years, and he fell in love with guanabanas.
It's not as good as fresh, but it does make good liquados and would be an EXCELLEN base for a Guanabana ice cream...
www.chowhound.com /topics/326055 (289 words)
What is guanabana? - Herbal Folklore(Site not responding. Last check: )
The guanabana (Annona muricata Linnaeus) is a member of the Annonaceae, the custard apple family.
Guanabana [gwah nah' bah nah] has a peak season, but continues flowering providing some fruit year round.
Guanabana contains a number of alkaloids, anonaine, anoniine, muricine and muricinine, along with hydrocyanic acid and a yellow oil that acts as an irritant poison.
It is thought to have been introduced to South East Asia by the Spaniards, and is now cultivated in the West Indies, Bali, the Philippines, and tropical South America.
At time of harvest, the guanabana skin is deep green in color, with small, soft spines covering the surface, along with geometric scallop grooves.
Small brown seeds sprinkled throughout the white juicy flesh, combine to provide a somewhat cottony texture and highly aromatic vanilla like flavor.
Guanabana puree is easily made by rubbing soft ripe sour sop flesh (just remove outer green skin) through a coarse kitchen strainer, collecting the puree in a dish underneath.
Place all ingredients in a blender or whisk with hand held barmix until smooth.
NutritionData (ND) provides a complete nutrient analysis for any food or recipe, and helps you select foods that best match your dietary needs.
The Estimated Glycemic Load was approximated by comparing this food's nutrient profile to that of similar foods for which Glycemic values have been measured.
IF (Inflammation Factor) Rating™ for Guanabana nectar, canned
