It was
my fruit seller who introduced this soup to me and it is actually quite
delicious.
The soursop also known as prickly custard apple is known locally as durian belanda. We call it ang moh durian in hokkien. It has a flavour similar to musky pineapple and aroma of blackcurrants. The fruit is mature and is ready for eating when it feels slightly soft and is light green externally. The skin is thin and is covered with conical nibs. The white, pulpy flesh, which contains juice, is peppered with small shiny, black inedible seeds, and has a pleasant, sweet-acidic taste. It can be eaten plain or added to fruit salads, sherbets, preserves and juices. The seeds are toxic and should not be consumed. It is low in saturated fat, cholesterol and sodium. It is high in Vitamin C, calcium, dietary fibre and potassium.
Ingredients
1 unripe
sour sop
Pork bones
15
boxthorn fruit
10 – 15
red dates
6 Yuk chuk slices
Blanch the
pork in boiling water
Clean the
skin of the soursop by scrubbing with a brush
Cut into
big pieces
Put all the ingredients into the slow cooker with
boiling water and cook for about 4 hours
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