Fresh Guanabana in Davie!!!
Last week (June 29) I managed to do something I've been trying to do for years and lost hope of as being possible in the US. Purchasing fresh guanabana!
I finally found a credible and rather easy to follow internet post to a report of fresh guanabana at the Davie Foodtown at this time of year. I called up on a Friday, and sure enough the produce manager said he was going to get in some fresh ones on Saturday, but they wouldn't last long.
Apparently there is a local grower with limited supply in Davie, and there a couple of markets that have them for a short period. These guanabana are smaller than what I've seen in Jamaica (where they are called soursop.)
The flavor is very good, unlike anything else, but they are difficult to eat. The fruit is like a banana-pineapple custard that clings to its seeds. The trick here is that these seeds have a slightly bitter aftertaste, so you have to get the fruit off without tasting the seeds.
The guanabana are very expensive at $5 a pound. You need to wait until they are very, very soft which could take a few days.
This is a rare Chowhound experience that provides a huge payoff for the intrepid. Not as good as the guanabana I had in Jamaica, but a very special treat all the same.
I planted a soursop tree 2 years ago (given away free by Miami-Dade county as part of a program to green-ify the city). It (the tree) has fooled me into thinking it had died at least twice a year, which I'm told is normal. I'd never tasted soursop, and never even seen one until a month ago at the Aventura Mall farmers market. There I learned that my tree won't likely fruit for many more years, but that a grafted plant will fruit in the first year! So if you are very enthusiastic, you may want to consider planting a small grafted tree.
re: non sequitur
Thanks for the info. I live in Washington, DC, so I don't think it will do well up here. Florida is a bit 'iffy' for guanabana, so maybe that's why it doesn't grow so big in size.
I ate one of my guanabana. It took about five days to ripen, and that was buried in a bowl of flour. It was almost perfect, but I didn't really understand how to get the seeds out, so some of it got wasted. On my second guanabana, i probably over-ripended it by a day or two, but I carefully pulled out the seeds. They are in a a sac surrounded by custard, so you have to reach into the guanabana and squeeze out the seed from the bottom so it pops out fairly cleanly. After that, you can the scrape out the pulp with a spoon. There are A LOT of seeds. I tasted the pulp on this one, and the extra couple of days of ripening made the flavor tremendously concentrated. It is very powerful stuff. At his point and I'll probably have to 'cut' the pulp by mixing in some banana.