Soursop

Soursop (Annona muricata), known as graviola or guanábana across Latin America and the Caribbean, is the largest member of the custard apple family — a hand-to-football-sized fruit covered in soft, fleshy spikes. The interior is fibrous, white, threaded with shiny black seeds.

The flavour pulls from strawberry, pineapple and banana cream, with a real backbone of acidity that lifts the whole thing into something more like a yogurt drink than a tropical fruit. Texture is the surprise — fibrous and custardy, scooped rather than sliced. The seeds aren't eaten.

Look for a fruit that gives slightly to pressure, like a soft avocado. Halve, spoon out the white flesh, discard the central core and seeds. Eat as is, blend with milk and a touch of sugar for a Caribbean-style juice, or freeze the pulp into a sorbet that beats anything from a tub.