Take this from researchers of the Cavite State University (CavSU) in Indang, Cavite, who conducted a study to optimize the uses of fruits and introduce now juice products.
For instance, a new product can be churned out from the juice of soursop blended with those of other luscious fruits such as mango or even calamansi extract.
Soursop, a nutritious fruit rich in vitamins B and C, grows abundantly in the country. It is called guayabano by the Tagalogs, atti by the Ibanags, and ilabanos by the Bicolanos.
CavSU reported that 42 percent of the study’s respondents preferred the 75 percent soursop and 25 percent mango combination while 40 percent relished the soursop-calamansi juice blend.
Juice blends of source-mango-calamansi was also acceptable.
The soursop fruit, when fully ripe, can also be mixed with ice cream or milk and be made into purees, fruit jelly, nectar or syrup, and candies, according to PCARRD. – Rudy A. Fernandez