GRAVIOLA (SOURSOP) GUANABANA LEAF SUPER HERB
Health Benefits For Guanabana, Graviola, or Soursop
Anti-oxidants are a must-have for your rejuvenation, immunity, and energy. Graviola, also known as Soursop, Guanabana, Brazilian Pawpaw, and Custard Apple. It is the green heart-shaped fruit from a tree found in the rainforests of South America and Southeast Asia.
Graviola fruit offers a unique combination of four essential anti-oxidants: Vitamin C, Zinc, Copper, and Selenium. This natural power bundle targets free radicals responsible for DNA damage and helps with cell regeneration.
This fruit is rich in electrolytes and contains more potassium than a large bowl of spinach. Potassium is critical for a healthy heart, digestion, and muscle performance. Vitamin C, riboflavin, thiamine, and potassium are great for multiple functions such as your skin, eyes, liver, and nervous system. The human body doesn’t store vitamin C or riboflavin because it expects you to replenish it often. Graviola is a great way to replenish these crucial nutrients.
Five Fun Facts About Graviola - Soursop
Soursop, Graviola, Guanabana, Custard Apple, and Guyabano are just a few names of the same tree. Graviola is rare to grow in the North American climate. It is simply too cold. It needs high humidity and warm winters. It grows wild in the Amazon forests, Asia and Africa. It is a powerful antioxidant. Historically, the entire Soursop tree is used in countless ways to promote health.
Graviola is a delicious white sap that is not sour at all. It is an acquired taste but once you acquire the taste you will not want to live without it.
More About Graviola
The flesh of the fruit consists of an edible white pulp and a core of indigestible black seeds. This species is the only member of its genus that is suitable for processing and preservation. The sweet pulp is used to make juice, as well as, candies, sorbets, and ice cream flavorings.
Once matured, the fruit is taken from the tree and left to ripen in a dark corner. It has a white flower with a very pleasing scent. The seeds are normally left in the preparation and removed while consuming. In Indonesia, sweet meat is made by boiling soursop pulp in water and adding sugar until the mixture hardens.
