Wisk | Premium Culinary and Pastry Ingredients in the Philippines - WISK

In Madagascar, in the Vavatenina district, soursop trees thrive and bear fruit almost all year round, although the peak season is between June and August. The trees produce from the 3rd year and the yield then increases from 50 to 100 kg depending on the case. These trees require rich, well-drained soil, and their roots can go up to one meter underground. It is a crop of small producers, with plantations never exceeding 100 feet. Ponthier soursop puree is produced from the delicious, pulpy flesh of the fruit, which is a beautiful white color. For processing into puree, peeling the soursops is a technical and delicate operation due to the roughness of the bark and the presence of thorns on the surface. The black seeds, which are inedible, are removed before the processing process. Subsequently, the material is sieved and flash pasteurized, ten percent of pure cane sugar is added for tasting in cooking as well as in pastries, confectionery, jam, biscuits or cocktails.