Soursop pulp

What is soursop pulp?

Soursop pulp is the creamy white flesh of the guanábana (Annona muricata), separated from the peel and seeds and frozen the same day it arrives at our plant. Nothing else goes in: no water, no added sugar, no preservatives. It is the fruit ready to blend — without the slow, sticky job of peeling and deseeding a whole soursop.

At Alimentos Pronalfrut we have produced it in Bogotá, Colombia since 1997, working directly with farmers who harvest the fruit at its exact point of ripeness, when the pulp reaches peak creaminess and aroma.

A fruit from Colombia’s tropical lowlands

Soursop grows in the warm, humid lowlands of Colombia, where year-round sun and tropical rain give the fruit its generous size and juicy flesh. The tree cannot survive frost, which is why for centuries this fruit was a luxury you could only taste in the tropics.

Freezing changed that. Today soursop — often sold under its Spanish name, guanábana — is one of the fastest-growing flavors in the US health-food market, a staple in Latin American communities and an increasingly familiar face on smoothie-shop menus from Florida to New York.

A creamy, sweet-tart flavor like nothing else

Soursop does not taste like any other fruit. Its white pulp has the texture of custard and a flavor that layers pineapple, strawberry and citrus notes over a soft, creamy base — as if nature had made its own dessert. It opens sweet, finishes with a fresh tartness and leaves a long tropical aroma.

That natural creaminess is a real asset in the kitchen: it gives smoothies and sorbets body without cream or stabilizers, and turns a simple milk-based drink into something silky.

Nutrition in every serving

Soursop is a natural source of vitamin C and provides B vitamins and fiber. Because we pulp and freeze the fruit the same day it arrives, that nutrition reaches the glass without the aggressive heat treatments other formats require. A soursop smoothie is one of the easiest — and most delicious — ways to put real fruit on a menu.

Uses in smoothie bars, kitchens and foodservice

• Smoothies and juices: one 100 g sachet blended with water or milk makes a tall, silky glass.
• Ice cream and popsicles: soursop’s texture yields naturally smooth, real-fruit ice cream.
• Sorbets: its sweet-tart balance works even with little or no added sugar.
• Desserts: mousses, cheesecakes and tropical cream desserts.
• Cocktails: creamy coladas, sours and daiquiris that stand out on any bar menu.

In hospitality, guanábana juice is a Colombian breakfast-buffet classic. Clients like Solar Hotels & Resorts, whom we have supplied since 2011, and chains such as GHL Sunrise rotate it daily across their operations.

Why frozen: flavor and nutrients, locked in

Deseeding a soursop takes time, and the fresh fruit ripens — and spoils — within days. Freezing solves both problems: we process the fruit at its peak and freeze it immediately, so the pulp keeps its flavor, texture and much of its nutrition for months instead of days.

The 100 g pre-portioned sachets add one more advantage for professional kitchens: you thaw only what you use, with zero waste and a consistent flavor in every portion, glass after glass.

Pronalfrut quality, INVIMA certified

Our Bogotá plant operates under Colombian INVIMA sanitary permit PSA-0002698-2020. Kept at -18 °C (0 °F), soursop pulp holds its characteristics for more than 12 months.

Available formats: 100 g sachets, 1 kg multipack (10 × 100 g), 250 g and 397 g bags, and an unfrozen gallon format for high-volume operations.

For importers, distributors and foodservice buyers

If you import or distribute frozen tropical fruit in Florida — or run smoothie, hotel or restaurant operations anywhere in the US — we will build a supply program around your volumes: export-ready master cases, portioned retail formats and an unbroken cold chain from Bogotá. Message us on WhatsApp or write to sales@pronalfrut.com and you will have a quote the same day.