Fruits
Soursop (Graviola) in gelato
Soursop (graviola, Annona muricata) is a soft, aromatic tropical fruit with a creamy white pulp and a sweet-tart, custard-like flavor. In gelato it works as a fruit base for sorbetto and dairy gelato, contributing sugars, gentle acidity, and a naturally smooth, high-water pulp.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 18.8% |
| Water | 81.2% |
| Sugars | 13.5% |
| Fat | 0.3% |
| MSNF | 0% |
| Protein | 1% |
| POD (sweetening power) | 14.3 |
| PAC (anti-freezing power) | 18.2 |
Typical use: 15-30% of the mix as pulp for sorbetto; 10-20% in dairy-based gelato
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Open the balancerHow to use it in gelato
Use ripe, sieved pulp (seeds and fibers removed) as the fruit portion of a sorbetto or a fruit gelato. Its sugars are sucrose-dominant with meaningful glucose and fructose, giving a PAC coefficient near 1.34 that softens the mix and lowers freezing point modestly, so balance total sugars and add dextrose or invert only if extra scoopability is needed. The pulp is high in water (~81%), so it dilutes solids: compensate with sugars and stabiliser/fiber to avoid iciness. Its mild acidity brightens flavor; pair with a touch of lime to preserve the fresh aroma, which is heat-sensitive.
Origin & background
Native to the tropical Americas, Annona muricata has been cultivated for centuries and spread across the Caribbean, Africa, and Southeast Asia. USDA FoodData Central lists 'Soursop, raw' with 81.2 g water and 13.5 g total sugars per 100 g, reflecting its high moisture and moderate sweetness. Its pulp is widely used for juices, nectars, and frozen desserts.
Frequently asked questions
Sources
- USDA FoodData Central, SR Legacy, 'Soursop, raw' (FDC ID 167761): water 81.16 g, total sugars 13.54 g, carbohydrate 16.84 g, protein 1.00 g, fat 0.30 g, fiber 3.3 g, ash 0.7 g per 100 g — https://fdc.nal.usda.gov/food-details/167761/nutrients (mirror: https://www.nutritionvalue.org/Soursop%2C_raw_nutritional_value.html)
- Afzaal M. et al. (2022), 'Nutritional and Therapeutic Potential of Soursop', Journal of Food Quality (Wiley) 2022:8828358 — GLC sugar profile of pulp: fructose 1.80%, D-glucose 2.27%, sucrose 6.57% — https://onlinelibrary.wiley.com/doi/10.1155/2022/8828358
- Umme A. et al. (1997), 'Characteristics of soursop (Annona muricata) natural puree', Food Chemistry 59(3), ScienceDirect: total sugars ~8.8 g/100 g, TSS ~10-16 Brix during ripening — https://www.sciencedirect.com/science/article/abs/pii/S0308814696002269