Fruit

Whole Fruit

Soursop whole fruit is a prepared form of the fruit, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshRawRipenedStored Whole

Traits

IntactPortionPrimary YieldRecipe UnitStorageVersatileWhole Fruit

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 57

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.09 g
Cholesterol 0 mg
Sodium 4.72 mg
Salt 0.01 g
Total Carbohydrate 13 g
Dietary Fibre 2.06 g
Total Sugars 9.75 g
Complex / starch 1.03 g
Protein 0.78 g
Water 80.7 g

Detailed nutrients

Energy 57 kcal
Water 80.7 g
Carbohydrates 13 g
- Sugars 9.75 g
- Starch 1.03 g
- Fibre 2.06 g
Protein 0.78 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
  - Omega-3 0.01 g
Vitamins 37.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
Minerals 346 mg
- Major Minerals 345 mg
  - Calcium 30 mg
  - Sodium 4.72 mg
  - Potassium 310 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.35 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.5 · vitamin-e: 0.35 · vitamin-k: 5.8 ·

Minerals

Sodium: 4.72 · Potassium: 310 · Calcium: 30 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000 BCE

Market gardeners and growers selected soursop for flavour, yield and keeping quality, including named whole fruit portions.

1900

Cold storage and transport made soursop a year-round kitchen staple in many regions, including named whole fruit portions.

1950

Cooks bought prepped forms of soursop for speed while markets still sold whole produce, including named whole fruit portions.