The botanical name of the stingannone is Annona muricata. It belongs to the family of the Annona and is called because of its sweet-sour taste in the German linguistic usage also as Sauersack, while in other languages also Graviola, Soursop, Corossol, Sirsak Guanabana or Guyabano means. The special feature ...
The botanical name of the stingannone is Annona muricata. It belongs to the family of the Annona and is called because of its sweet-sour taste in the German linguistic usage also as Sauersack, while in other languages also Graviola, Soursop, Corossol, Sirsak Guanabana or Guyabano means. The special feature of the soursop is that all plant parts can be utilized and consumed in different ways. Of course, this also applies to the fruit, from which a delicious, mineral and vitamin-rich juice is pressed.
Soursop or graviola is an evergreen tree that can reach heights of growth of up to twelve meters under natural conditions. In uncultured form, the graviola has a little branched treetop. Their leaves are slightly shiny, sit alternately on the branches and remind of the appearance of bay leaves. The flowers of the soursop are of greenish yellow color. They have an elongated shape and contain three sepals and petals. The graviola juice is obtained from the fruit of the soursop, which is botanically counted among the berries. With a length of up to 40 centimeters and a weight of up to four kilograms, it far exceeds the expectations associated with the appearance of a berry. The skin of the fruit is covered with soft spines, which, as remnants of the female genitalia, have no protective function against predators.
Originally the stingannon comes from South America, Asia, India and the Caribbean. It is also used in Ayurvedic medicine. It prefers semi-arid, so-called semi-arid climate, and grows in the lowland forests. Today, the spiny-anemone is cultivated in all tropical regions as a fruit tree, including in Spain. Soursop or graviola juice is extracted from the juicy white pulp. The juicy texture of the graviola fruit gives a rich yield of graviola juice. When mature, the graviola is very sensitive to pressure, so it is hardly transportable. To process it into graviola juice, the pulp is removed from the prickly shell. The black seeds contained in the fruit are removed because they have a toxic effect and are not suitable for consumption. It is hoped that the Graviola leaves and the acetogenins they contain will be able to produce an effective remedy for cancer cells in the future.
The uses of graviola are based on regional customs. It is above all the South American countries in which the fruit is squeezed out and drunk as spiky juice. The stingannon is not only the fruity raw material for soft drinks, but is also processed into jam and ice cream. In Indonesia, the puree of the soursop is used for puddings and other sweets, while the unripe fruit in the Philippines is preferred as a vegetable. Other applies to the Caribbean islands. There, the graviola is not processed into spiky juice. Instead, the fermented leaves are used for the preparation of graviola tea.
Soursop juice contains valuable vitamins, minerals, proteins and nutrients. It has a very high content of vitamin C as well as B vitamins, vitamin B1 and vitamin B2. The stingannon or graviola juice also contains antioxidants as well as potassium, phosphorus, iron, calcium and lipids. Noteworthy are also the Annonaceius acetogenins, which are active substances that have an anti-inflammatory effect. Soursop juice also promotes digestion and has a dehydrating effect. Not only does it get your lazy intestines moving, it also improves the intestinal flora and soothes an over-acidified stomach. In addition, it regulates blood sugar levels, cleanses and cares for the liver, lowers high blood pressure and has a healing effect on respiratory diseases. These are just a few of the positive effects that are said to the stachelannone juice, in traditional medicine.
Soursop juice is valuable. A daily dose of 1 to 3 times a day, of 50 milliliters each or in the Graviola monthly treatment of 2 x 100 ml in the morning and in the evening are recommended.
Due to its viscous consistency, soursop graviola juice can be diluted with water or juices. If you have a sensitive stomach, you should not drink the juice on an empty stomach.