20 Refreshing Soursop Recipes Perfect for Summer

Summer’s here, and if you’re craving something tropical, juicy, and downright refreshing, soursop is about to become your new favorite fruit. With its creamy texture and sweet-tart flavor, this exotic superstar shines in everything from smoothies to sorbets—and we’ve rounded up 20 irresistible ways to enjoy it. Whether you’re a soursop newbie or a longtime fan, these recipes will keep you cool all season long. Let’s blend, sip, and savor!

Soursop Smoothie with Coconut Milk

This tropical smoothie blends creamy coconut milk with tangy soursop for a refreshing sip that tastes like paradise in a glass.

Ingredients:

• 1 cup frozen soursop pulp (thawed slightly)
• 1/2 cup full-fat coconut milk
• 1/2 cup ice cubes
• 1 tbsp honey or agave syrup
• 1 tsp lime juice
• Pinch of sea salt

Instructions:

1. Combine the soursop pulp, coconut milk, ice cubes, honey (or agave), lime juice, and sea salt in a blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides if needed.
3. Pour into a chilled glass and serve immediately.

The magic here is in the balance—the coconut mellows the soursop’s bright acidity while the lime lifts the whole sip with a citrusy zing.

Tip: For extra creaminess, freeze coconut milk in an ice cube tray and swap them for regular ice.

Tropical Soursop Sorbet

This refreshing sorbet blends the creamy, tangy flavor of soursop with a hint of lime for a tropical treat that’s as easy to make as it is delicious.

Ingredients:

• 2 cups frozen soursop pulp (thawed)
• 1/2 cup granulated sugar
• 1/2 cup water
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Heat over medium, stirring until sugar dissolves completely, about 3 minutes. Remove from heat and let cool.
2. In a blender, combine the thawed soursop pulp, cooled sugar syrup, 2 tbsp lime juice, 1 tsp lime zest, and a pinch of salt. Blend until smooth.
3. Pour the mixture into a shallow dish or loaf pan and freeze for 1 hour. Scrape with a fork to break up ice crystals, then return to freezer. Repeat every 30 minutes for 3–4 hours until fluffy and scoopable.

The sorbet’s velvety texture and bright citrus notes make it taste like a tropical vacation in every bite—no ice cream maker required!

Tip: For extra creaminess, stir in 1/4 cup coconut milk before freezing.

Soursop and Mango Fruit Salad

This tropical fruit salad is a refreshing mix of creamy soursop and juicy mango, kissed with lime and honey for a bright, summery bite.

Ingredients:

• 1 cup fresh soursop pulp (seeds removed)
• 1 large ripe mango, diced (about 1.5 cups)
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 tsp flaky sea salt
• 2 tbsp fresh mint leaves, thinly sliced

Instructions:

1. In a large bowl, gently toss the soursop pulp and diced mango together.
2. Drizzle with 2 tbsp fresh lime juice and 1 tbsp honey, then sprinkle with 1/4 tsp flaky sea salt. Fold lightly to combine.
3. Let the salad sit for 5 minutes to let the flavors meld, then garnish with 2 tbsp fresh mint just before serving.

The contrast of floral soursop with tangy mango and zesty lime makes this salad taste like a Caribbean getaway in every spoonful.

Tip: For extra crunch, sprinkle with toasted coconut flakes or chopped cashews.

Creamy Soursop Ice Cream

This tropical-inspired ice cream is luxuriously smooth with the bright, tangy-sweet flavor of soursop—no churn required!

Ingredients:

• 2 cups heavy cream, chilled
• 1 (14 oz) can sweetened condensed milk
• 1 cup soursop pulp (fresh or frozen, thawed)
• 1 tbsp fresh lime juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine soursop pulp, 1 tbsp lime juice, and 1 tsp vanilla extract. Blend until completely smooth, then strain through a fine-mesh sieve to remove any fibrous bits.
2. In a large bowl, whip 2 cups heavy cream with a pinch of salt until stiff peaks form, about 3–4 minutes.
3. Gently fold in sweetened condensed milk and the blended soursop mixture until fully incorporated (don’t overmix).
4. Pour into a loaf pan, cover with plastic wrap pressed directly onto the surface, and freeze for at least 6 hours or overnight.

The magic here? The soursop’s natural custard-like texture makes this ice cream extra creamy without eggs or an ice cream maker.

Tip: For an elegant touch, top with toasted coconut flakes or a drizzle of honey before serving.

Soursop and Pineapple Juice Blend

This tropical duo blends creamy soursop with tangy pineapple for a refreshing sip that tastes like vacation in a glass.

Ingredients:

• 2 cups frozen soursop pulp (thawed)
• 1 cup fresh pineapple chunks
• 1 cup cold water
• 2 tbsp honey (or agave for vegan option)
• 1 tbsp fresh lime juice
• 1 cup ice cubes

Instructions:

1. Combine thawed soursop pulp, pineapple chunks, cold water, 2 tbsp honey, and 1 tbsp lime juice in a blender.
2. Blend on high for 45 seconds until completely smooth, scraping down the sides as needed.
3. Add 1 cup ice cubes and pulse just until slushy (about 3–4 pulses).
4. Pour into glasses and serve immediately.

The magic here is in the texture—velvety from the soursop with a bright kick from the pineapple, all held together by that hint of lime.

Tip: For extra frothiness, swap water for coconut water and blend a few seconds longer.

Soursop Chia Pudding with Honey

This creamy, tropical chia pudding is like a vacation in a bowl—naturally sweetened with honey and packed with the exotic flavor of soursop.

Ingredients:

• 1 cup unsweetened coconut milk
• 1/4 cup chia seeds
• 1/2 cup soursop pulp (fresh or frozen, thawed)
• 2 tbsp honey, plus extra for drizzling
• 1/2 tsp vanilla extract
• Pinch of salt
• Toasted coconut flakes (for topping)

Instructions:

1. In a bowl, whisk together 1 cup unsweetened coconut milk, 1/4 cup chia seeds, 2 tbsp honey, 1/2 tsp vanilla extract, and a pinch of salt until fully combined.
2. Gently fold in 1/2 cup soursop pulp, leaving some streaks for texture.
3. Cover and refrigerate for at least 4 hours (or overnight) until the pudding is thick and creamy.
4. Serve chilled, topped with toasted coconut flakes and an extra drizzle of honey.

The floral tang of soursop balances perfectly with the richness of coconut milk, making this pudding feel indulgent yet light.

Tip: For a smoother texture, blend the soursop pulp before mixing it in.

Soursop and Banana Smoothie Bowl

This tropical smoothie bowl is like sunshine in a bowl—creamy, naturally sweet, and packed with vibrant flavor. Top it with crunchy granola or fresh fruit for the perfect breakfast or snack.

Ingredients:

• 1 cup frozen soursop pulp (thawed slightly)
• 1 ripe banana, sliced and frozen
• 1/2 cup unsweetened coconut milk
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Toppings: granola, shredded coconut, chia seeds, or fresh mango (optional)

Instructions:

1. In a blender, combine the soursop pulp, banana, coconut milk, honey, vanilla extract, and sea salt. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed.
2. Pour the mixture into a bowl and swirl the top with the back of a spoon for a pretty finish.
3. Add your favorite toppings—we love granola for crunch and chia seeds for extra nutrition.

The soursop’s tangy floral notes balance the banana’s sweetness, while the coconut milk adds a silky richness. It’s like a tropical vacation in every bite!

Tip: For a thicker texture, freeze the blended smoothie for 15 minutes before serving.

Soursop Infused Green Tea

This tropical twist on green tea blends earthy notes with the sweet, tangy flavor of soursop for a refreshing sip that feels like a mini vacation.

Ingredients:

• 2 cups water
• 1 green tea bag (or 1 tsp loose-leaf green tea)
• 1/2 cup fresh or frozen soursop pulp
• 1 tbsp honey (or agave, to taste)
• 1 tsp fresh lime juice
• Ice cubes (for serving)

Instructions:

1. In a small saucepan, bring 2 cups water to a gentle boil (about 200°F). Remove from heat, add the green tea bag, and steep for 3 minutes. Discard the tea bag and let cool to room temperature.
2. In a blender, combine the soursop pulp, 1 tbsp honey, and 1 tsp lime juice. Blend until smooth, then strain through a fine-mesh sieve to remove any fibrous bits.
3. Stir the soursop mixture into the cooled tea. Serve over ice cubes.

The magic here is in the balance: the tea’s subtle bitterness lets the soursop’s creamy, strawberry-like flavor shine without overpowering it.

Tip: For a frothy finish, shake the strained tea and soursop mix in a cocktail shaker with ice before pouring.

Soursop and Lime Popsicles

These tropical popsicles are a refreshing escape—creamy soursop meets zesty lime for a sweet-tart treat that’ll transport you to a sunny beach.

Ingredients:

• 2 cups soursop pulp (thawed if frozen)
• 1/2 cup fresh lime juice (about 4 limes)
• 1/3 cup honey or agave syrup
• 1/2 cup coconut milk (full-fat for creaminess)
• Pinch of sea salt

Instructions:

1. In a blender, combine the soursop pulp, lime juice, honey, coconut milk, and a pinch of sea salt. Blend until completely smooth, about 1 minute.
2. Taste and adjust sweetness if needed (add 1 extra tbsp honey if desired).
3. Pour the mixture into popsicle molds, leaving 1/4 inch at the top for expansion. Insert sticks and freeze for at least 6 hours, or until solid.
4. To unmold, briefly run warm water over the molds until the pops loosen.

The magic here? The soursop’s custard-like texture pairs perfectly with the bright lime, while coconut milk adds a subtle richness. No fancy equipment needed—just blend and freeze!

Tip: For a fun twist, layer the soursop mixture with pureed mango or strawberry before freezing.

Soursop and Avocado Dessert Mousse

This dreamy, tropical mousse blends creamy avocado with tangy soursop for a dessert that’s luxuriously smooth and just sweet enough.

Ingredients:

• 1 large ripe avocado, pitted and scooped
• 1 cup frozen soursop pulp, thawed
• 1/4 cup honey
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the avocado, soursop pulp, honey, vanilla extract, and salt. Blend on high until completely smooth, scraping down the sides as needed (about 2 minutes).
2. In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer (about 3–4 minutes).
3. Gently fold the whipped cream into the soursop mixture in two batches, mixing just until no streaks remain.
4. Divide the mousse among 4 small glasses and chill for at least 1 hour before serving.

The magic here? The avocado adds a velvety richness without overpowering the soursop’s bright, almost citrusy flavor—it’s like a tropical cloud in every bite.

Tip: For extra flair, top with toasted coconut flakes or a drizzle of melted dark chocolate.

Soursop and Papaya Breakfast Parfait

This tropical-inspired parfait layers creamy soursop with juicy papaya and crunchy granola for a breakfast that feels like a vacation in a bowl.

Ingredients:

• 1 cup fresh or frozen soursop pulp, thawed if frozen
• 1 medium ripe papaya, peeled and diced (about 1.5 cups)
• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 cup granola
• 2 tbsp unsweetened shredded coconut (optional)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 1 tbsp honey, and vanilla extract until smooth.
2. In another bowl, gently toss the diced papaya with the remaining 1 tbsp honey.
3. Layer the parfait: Start with 1/4 cup soursop pulp at the bottom of each glass, followed by 1/4 cup yogurt mixture, then 1/4 cup papaya. Repeat layers once more.
4. Top each parfait with 2 tbsp granola and a sprinkle of shredded coconut (if using).
5. Serve immediately, or refrigerate for up to 1 hour before serving for a chilled treat.

The floral sweetness of soursop balances perfectly with the earthy crunch of granola, while the papaya adds a refreshing juiciness to every bite.

Tip: For extra creaminess, blend the soursop pulp with a splash of coconut milk before layering.

Soursop and Coconut Water Cooler

This tropical sipper is like a mini vacation in a glass—refreshingly sweet, tangy, and perfect for beating the heat.

Ingredients:

• 2 cups fresh or frozen soursop pulp (thawed if frozen)
• 1 ½ cups coconut water (chilled)
• 2 tbsp fresh lime juice
• 1 tbsp honey or agave syrup
• 1 cup ice cubes
• Fresh mint leaves (for garnish)

Instructions:

1. In a blender, combine the soursop pulp, coconut water, lime juice, and honey. Blend on high until smooth, about 30 seconds.
2. Add the ice cubes and pulse just until crushed but still slushy, about 3–4 pulses.
3. Pour into glasses and garnish with fresh mint leaves. Serve immediately.

The creamy soursop and light coconut water create a dreamy, frothy texture that’s both hydrating and indulgent.

Tip: For extra creaminess, swap half the coconut water with coconut milk.

Soursop and Ginger Detox Drink

This refreshing, tropical-inspired drink is packed with immune-boosting ginger and the subtly sweet flavor of soursop—perfect for a post-workout recharge or a sunny afternoon pick-me-up.

Ingredients:

• 2 cups fresh or frozen soursop pulp (thawed if frozen)
• 1-inch piece fresh ginger, peeled and grated
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tbsp fresh lime juice
• 2 cups cold water
• Ice cubes (for serving)

Instructions:

1. In a blender, combine the soursop pulp, grated ginger, honey, lime juice, and cold water. Blend on high for 30 seconds until smooth.
2. Strain the mixture through a fine-mesh sieve into a pitcher, pressing with a spoon to extract all the liquid (discard any fibrous bits).
3. Fill glasses with ice and pour the drink over. Stir gently before serving.

The zingy ginger and floral soursop create a bright, invigorating sip that feels like a tropical getaway in a glass. Tip: For extra frothiness, blend in ½ cup of coconut water instead of plain water!

Soursop and Yogurt Frozen Bars

These creamy Soursop and Yogurt Frozen Bars are like a tropical vacation in every bite—naturally sweet, tangy, and perfect for beating the heat.

• 1 cup soursop pulp (fresh or frozen, thawed)
• 1 cup plain Greek yogurt
• 1/4 cup honey (or maple syrup for vegan option)
• 1 tsp vanilla extract
• 1/4 tsp salt

1. In a blender, combine soursop pulp, Greek yogurt, 1/4 cup honey, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth, about 30 seconds.
2. Pour the mixture into popsicle molds or a shallow dish lined with parchment paper.
3. Freeze for at least 4 hours (or overnight) until solid.
4. To serve, run molds under warm water for 10 seconds to loosen, or slice bars if using a dish.

The floral-citrusy soursop pairs magically with the yogurt’s tang, making these bars refreshingly different from typical fruit pops. Tip: For extra texture, stir in 2 tbsp toasted coconut flakes before freezing!

Soursop and Mint Lemonade

This tropical twist on classic lemonade blends creamy soursop with bright citrus and fresh mint for a drink that’s as refreshing as it is unique.

Ingredients:

• 2 cups soursop pulp (fresh or frozen, thawed)
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• 1/4 cup granulated sugar
• 3 cups cold water
• 10 fresh mint leaves, plus extra for garnish
• Ice, for serving

Instructions:

1. In a blender, combine the soursop pulp, lemon juice, sugar, and 1 cup of the cold water. Blend until smooth, about 30 seconds.
2. Strain the mixture through a fine-mesh sieve into a pitcher to remove any fibrous bits, pressing with a spoon to extract all the liquid.
3. Add the remaining 2 cups of cold water and the mint leaves to the pitcher. Stir gently and refrigerate for at least 30 minutes to let the mint infuse.
4. Fill glasses with ice, pour the lemonade over, and garnish with extra mint leaves before serving.

The floral sweetness of soursop balances the tart lemon perfectly, while the mint adds a cooling finish—ideal for sipping on a hot afternoon.

Tip: For a frothier texture, skip straining and blend the soursop mixture with all the water (adjust sugar to taste).

Soursop and Guava Fruit Punch

This tropical fruit punch blends creamy soursop and tangy guava for a refreshing sip that tastes like sunshine in a glass.

Ingredients:

• 2 cups soursop pulp (thawed if frozen)
• 1 cup guava nectar
• 1/4 cup fresh lime juice
• 3 tbsp honey (or agave for vegan option)
• 2 cups cold sparkling water
• Ice cubes, for serving
• Lime slices and mint sprigs, for garnish

Instructions:

1. In a blender, combine soursop pulp, guava nectar, fresh lime juice, and honey. Blend until smooth, about 30 seconds.
2. Strain the mixture through a fine-mesh sieve into a pitcher to remove any fibrous bits.
3. Gently stir in sparkling water to keep the fizz intact.
4. Fill glasses with ice, pour the punch over, and garnish with lime slices and mint.

The magic here? The frothy soursop mimics the texture of a smoothie, while the guava adds a floral punch that’s balanced by the zingy lime.

Tip: For a creamier version, swap sparkling water with coconut water or light coconut milk.

Soursop and Berry Smoothie

This tropical-meets-berry smoothie is like sunshine in a glass—creamy, tangy, and packed with antioxidants. Perfect for a quick breakfast or post-workout refresher!

Ingredients:

• 1 cup frozen soursop pulp (thawed slightly)
• 1/2 cup mixed frozen berries (strawberries, blueberries, raspberries)
• 1 ripe banana
• 1/2 cup coconut milk (canned, full-fat for creaminess)
• 1/2 cup cold water
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tsp fresh lime juice
• Ice cubes (optional, for extra thickness)

Instructions:

1. In a blender, combine the soursop pulp, mixed berries, banana, coconut milk, water, honey, and lime juice.
2. Blend on high for 45–60 seconds until completely smooth. Add a handful of ice cubes if you prefer a frostier texture.
3. Taste and adjust sweetness with another 1/2 tbsp honey if desired, blending briefly to mix.
4. Pour into glasses and serve immediately.

The soursop’s custard-like richness balances the berries’ brightness, while coconut milk adds a silky finish—no fancy juicer required!

Tip: For a thicker smoothie bowl, reduce water to 1/4 cup and top with granola and chia seeds.

Soursop and Passionfruit Tart

This tropical tart is a showstopper—creamy soursop meets tangy passionfruit in a buttery crust for a dessert that tastes like sunshine.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1 cup soursop pulp (thawed if frozen)
• 1/2 cup passionfruit pulp (seeds strained)
• 1/2 cup heavy cream
• 1/4 cup sweetened condensed milk
• 1 tbsp cornstarch

Instructions

1. Make the crust: Pulse flour, 1/4 cup sugar, and 1/2 tsp salt in a food processor. Add butter and egg yolk; pulse until crumbs form. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Bake crust 20 minutes until golden. Cool completely.
3. Make the filling: Whisk soursop pulp, passionfruit pulp, heavy cream, condensed milk, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, 5 minutes until thickened. Pour into crust.
4. Chill 4 hours until set. Slice and serve cold.

The magic here? The soursop’s custardy sweetness balances the passionfruit’s bright zing—no one will guess how simple it is to make.

Tip: For extra flair, top with fresh mango slices or toasted coconut flakes.

Soursop and Vanilla Milkshake

This creamy, tropical milkshake blends the bright, tangy flavor of soursop with sweet vanilla for a refreshing treat that tastes like vacation in a glass.

Ingredients:

• 2 cups frozen soursop pulp (thawed for 10 minutes)
• 1 1/2 cups whole milk (or coconut milk for a dairy-free twist)
• 1/2 cup vanilla ice cream
• 1 tbsp honey or agave syrup
• 1/2 tsp pure vanilla extract
• Pinch of sea salt
• Ice cubes (optional, for thickness)

Instructions:

1. In a blender, combine the soursop pulp, whole milk, vanilla ice cream, 1 tbsp honey, 1/2 tsp vanilla extract, and a pinch of sea salt. Blend on high for 30 seconds until smooth.
2. For a thicker shake, add 3–4 ice cubes and blend again for 10–15 seconds until frothy.
3. Pour into chilled glasses and serve immediately with a straw.

The magic here is in the balance—the soursop’s natural citrusy punch softens into a lush, almost custard-like sip thanks to the vanilla’s warmth.

Tip: Look for frozen soursop pulp in Latin American or Asian grocery stores—it’s often labeled “guanábana.”

Soursop and Almond Milk Smoothie

This creamy, tropical smoothie blends the unique floral sweetness of soursop with nutty almond milk for a refreshing sip that feels like a mini vacation.

Ingredients:

• 1 cup frozen soursop pulp (thawed slightly)
• 1 cup unsweetened almond milk
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 4 ice cubes

Instructions:

1. Combine the soursop pulp, almond milk, honey, vanilla extract, and cinnamon in a blender.
2. Blend on high for 30 seconds until smooth, scraping down the sides if needed.
3. Add the ice cubes and blend again for 15–20 seconds until frothy and fully incorporated.
4. Pour into a glass and serve immediately.

The subtle tang of soursop pairs magically with the warmth of cinnamon, making this smoothie taste like a tropical dessert in a glass.

Tip: For extra creaminess, swap almond milk with coconut milk—it amplifies the tropical vibe!

Conclusion

With these 20 refreshing soursop recipes, summer just got a whole lot tastier! Whether you’re blending smoothies, baking treats, or mixing up cocktails, there’s something here for every home cook. Give these recipes a try, and let us know which ones you love in the comments. Don’t forget to share the article on Pinterest so others can enjoy these delicious ideas too. Happy cooking!