Soursop leaves

The soursop fruit has a dark green exterior and a rind studded with small spines. Its appearance is very characteristic of the fruit, and of fruits that grow in tropical areas. Inside, the flesh is pulpy and white. It has black seeds that are not eaten. In some regions, graviola is also called soursop, or "soursop fruit". Elsewhere, it goes by other names, such as sapotille, sapadille, guanabana fruit, sirsak, etc. The flesh of the fruit is edible, and its flavour is both tangy and fruity. It is often used to make juices and ice creams. In practical terms, its flavour is considered to be similar to that of mango or lychee, due to its floral, exotic, fresh and persistent aromas. Its texture is similar to that of rhubarb or jackfruit. Graviola flesh is essentially made up of water (80 %), carbohydrates (18 %), proteins (1 %) and nutrients. These include vitamins such as C, B1 and B2, as well as minerals such as potassium, iron and phosphorus. It also contains dietary fibre. Graviola is reputed to contain fructose, but also to be a very powerful diuretic fruit. However, it is mainly for its cancer-fighting properties that it has earned a certain reputation around the world. Vitamin C is known to strengthen and preserve the immune system. Tetanus, pneumonia, cardiovascular disease, macular degeneration, asthma, cataracts, cancer and chromotherapy: the health benefits of vitamin C are numerous! On top of this, vitamin C also improves the body's absorption of iron. So it helps prevent and treat anaemia. Finally, vitamins B1 and B2 are central to energy production in the body.