Soursop is a fruit native to the West Indies and Central America. Common in tropical Asia, the soursop is dark green when unripe and turns yellowish-green as it matures. The skin is inedible and covered with spines. Inside, you’ll find a flesh that is mostly sour (hence, the name). Place the fibrous pulp into a bowl and remove the black seeds, which are toxic. Many people prefer the soursop to be juiced and blended with milk or ice cream, which neutralizes the fruit’s tartness. Low in saturated fat, cholesterol and sodium. soursop is high in vitamin C, dietary fiber and potassium.