Soursop Crème with Stewed Guavas

Thanks to Alex Kerr-Wilson’s love of soursop, we managed to put this heavenly sweet together in London. Soursop or guanabana is a large prickly green fruit with pulpy white flesh and black seeds. It is too sour to be eaten plain and the pulp is very chewy so squeezing it through a sieve is the way to collect the thick juice, which can then be sweetened and used for flavouring drinks, ice cream or dessert, such as this one.

Canned soursop pulp (found in Asian shops)