Fresh soursop in the larger size — more of this unique tropical fruit to work with. Soursop, also known as graviola or guanabana, has a distinctive tangy-sweet flavour with a creamy white flesh and large black seeds. Eat ripe: cut in half and scoop the flesh with a spoon, discarding the seeds. The flesh can also be blended into smoothies, juices, or ice creams. Soursop ripens at room temperature; eat when the fruit yields gently to pressure and the skin starts to soften. A particularly distinctive Caribbean fruit, much loved by anyone who grew up around the islands.