Cuisine Of Indonesia

The soursop (Annona muricata) is a broadleaf flowering evergreen tree native to Mexico, Peru, Venezuela, Central America, the Caribbean and northern South America, Colombia and Brazil. Soursop is also native to sub-Saharan African countries that lie within the tropics. Today, it is also grown in some areas of Southeast Asia. It was most likely brought from Mexico to the Philippines by way of the Manila-Acapulco galleon trade.^{[citation needed]} It is in the same genus as the chirimoya and the same family as the pawpaw.

Soursop fruit.

The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C/41 °F will cause damage to leaves and small branches, and temperatures below 3 °C/37.4 °F can be fatal. The fruit becomes dry and is no longer good for concentrate.

Annona muricata var.subonica

Other common names include: guanábana (Spanish), graviola (Portuguese), Brazilian pawpaw, guyabano, corossolier, guanavana, toge-banreisi, durian benggala, nangka blanda, and nangka londa. ^[2] In Malayalam, it is called "Mullaatha" , literally thorny custard apple.The other lesser known indian names are,"Shul-Ram-fal" and "Hanuman fal".It is believed that Lord Ram and his disciple Hanuman consumed this fruit on their way to Sri Lanka.

Its flavor has been described as a combination of strawberry and pineapple with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana.