how to eat guyabano powder?
I bought this little bottle of guyabano/soursop powder on my visit to the Philippines but I do not know how it would taste like or how to serve it with. I would appreciate any suggestions. thank you!
I bought this little bottle of guyabano/soursop powder on my visit to the Philippines but I do not know how it would taste like or how to serve it with. I would appreciate any suggestions. thank you!
Comments
The Filipinos called soursop as guyabano and I called it as in Malaysia, as durian belanda. When soursop is ripe, it has a sweet and tangy taste, and the pulp is creamy which is equivalent to anona. Most times guyabano powder is popularly used to make drinks, ice cream, sorbet, jelly, custard, even to flavor baked cakes mixes, icing cream even to flavor steamed sponge/chiffon asian cakes. Sometimes they are diced/cubed and added to ice shavings like the Malaysian called it ais kachang or ais campor (a dessert with ice shavings with an assortment of fruits and red beans with drizzle of syrup and evaporated milk). Most times, ripe soursop creamy pulp are eaten fresh *