Soursop Pulp

Soursop pulp comes from the fruit of the *Annona muricata* tree, native to tropical regions of the Americas. The fruit's flesh is soft, white, and fibrous, with a sweet and tangy flavor often described as a mix of strawberry, pineapple, and citrus. The pulp is typically extracted by removing seeds and skin, then pureeing the flesh.

Manufacturers use soursop pulp primarily for its distinct flavor and aroma in beverages like juices, nectars, and smoothies. It can also be found in frozen desserts, sorbets, and jams, adding a tropical fruit note and contributing to texture.

Soursop is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is a source of vitamin C and fiber. Some research has explored potential health benefits, but more high-quality human studies are needed. Regulatory bodies like EFSA have not established specific limits for soursop pulp in food. Some studies have raised concerns about compounds in soursop potentially affecting the nervous system with very high, long-term consumption, but this is not typically relevant at normal dietary intake levels.