Ingredient

Soursop Puree

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use soursop puree to add a distinct tropical flavor and aroma to food …

What it is

Soursop puree is made from the flesh of the soursop fruit, also known as graviola. The fruit is native to tropical regions of the Americas and is characterized by its spiky green rind and soft, white, fibrous pulp with a sweet and tart flavor.

Why it's used

Manufacturers use soursop puree to add a distinct tropical flavor and aroma to food and beverage products. It is commonly found in juices, nectars, smoothies, yogurts, and desserts, where it contributes both flavor and a smooth texture.

Health notes

Soursop puree is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of vitamins and antioxidants. While some traditional medicine practices use soursop for various ailments, scientific evidence supporting these claims is limited and often mixed. Regulatory bodies like EFSA have not specifically evaluated soursop puree for its health benefits or risks in the context of food additives.

Allergen info

Soursop puree is not derived from any of the nine FDA major allergens. It does not contain gluten.

Products containing Soursop Puree

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.