Peel the outer rind off the soursop. The fruit flesh is very soft, and you can use your hands. In fact, your hands will be the kitchen tool of choice in this preparation. Remove the core.
There can be a lot of seeds, and it’s very important to remove them all if you plan to add the fruit to a blender. I find the simplest way to prepare the soursop and avoid the seeds is to use your hands and a sieve, instead of a blender.
Place the fruit in a large bowl and add water. Add ½ cup of water at a time, kneading and squeezing the fruit and breaking apart the fibers. This will release the seeds and help liquefy the fruit. Adding more water is bit of an art. You want the mixture to be thin enough to flow through a sieve, but not too thin and watery.
Put a portion of the fruit into a sieve and press down on the fruit to strain the juice through the sieve into a large bowl. When you can’t get any more juice to flow, take the fiber out of the sieve, place in a bowl, and add ½ cup water and work the fruit with your hands. Repeat the process. A large soursop should yield about 2 cups of juice.
