The Guanabana (pronounced gwuh-nah-buh-nuh) is a large, crooked heart-shaped fruit with small spike-like protrusions. The skin is dark-green and turns slightly yellowish-green when ripe. When ready to eat the fruit is very soft to the touch, and begins to break down quickly. The white flesh is custard-like and sweet; the juicy, segmented pulp contains large black seeds. The aroma has been likened to a pineapple or banana, with a uniquely acidic flavor. The shelf-life of this fruit is only a few days at room temperature.
The Guanabana is most typically used to make a sweet beverage. The fruit is ideal for processing and preservation. The pulp is pushed through a sieve or cheesecloth and the resulting juice is mixed with milk or water and sweetened. The juice can be used to make ice creams, sorbets, mousse, or custards; it also makes a nice cocktail when mixed with alcohol. The pulp can be frozen and eaten or used to create jellies, syrups or nectar.