Re: Sour sop recipe in Honolulu Weekly


On Mon, 21 May 2007 23:15:00 -0000, "Alvin E. Toda" <aet@xxxxxxxx>
wrote:


On Sun, 20 May 2007, beans@xxxxxxxxxxxxxx wrote:

On Sun, 20 May 2007 14:55:01 -0000, "Alvin E. Toda" <aet@xxxxxxxx>
wrote:


Sour sop doesn't have the smell of Jack fruit. Isn't
that the Durian that you're thinking of?

Sour sop is also called the custard apple. It has a
soft white appearance. I guess that's why the name.
Yes, it can be frozen, but before that I take the seeds
out by hand and blend it. Trouble is that if you miss a
seed, then the scrapings from the seed make the blend
kind of bitter. And it's so much easier to take them
out before the flesh is frozen. Was at Don Quixote
today pricing out the food processors. It's not at all
clear that each model has a plastic blade. And at $20,
I think that I would like to wait for a good sale.

That's the sorbet-- freezing the pulp with some
flavoring. I like to mix the pulp with some lemonade--
adding a little vodka also improves the flavor of the
drink. But IIRC, the recipe calls for straining the
pulp to just get the juice.

I know Jack fruit and sour sop are entirely different:). My comment
was that both fruits did not have a consistent taste from tree to tree
of their respective selves. I have had good and bad sour sop and good
and bad Jack fruit. No I do not think Jack fruit is the same as
Durian and don't have the time to figure it out. Sorry. In Jack fruit
you cook the large seeds and dip them in butter or so I recall from
decades ago.

Yes, I understand about freezing sour sop. You would not want a seed
for sure.

aloha,
beans
roast beans to kona to email
farmers of Pure Kona

.

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