|not yet ripe|
When ripe, its skin is yellowish-greenish, soft to the touch, and very fragrant. I'm so glad to find a fruit that tastes as good as it smells.
The more ripe it gets, the looser its fibers will get, the more pulp you will feel with your mouth. When eaten the moment it ripens, it will be easier to chew through. If you're not a fan of the pulp, you can mash it with a fork until the juice separates or you can chew it up with your mouth instead and extract the juices. Better yet, you can grind it up into a smoothie (MmmM).
Soursop is prepared the same way as a watermelon with both skin and seeds discarded. First cut it in half lengthwise, then cut smiley slices, and lastly cut the skin off while trying to retain as much white pulp as you can. Tip: It can be very messy depending on its ripeness so stand by with a big plastic bag for disposal of the skin and a kitchen towel for all residual juices left behind.
Links to Soursop recipes:
soursop ice cream