Soursop and Blackberry Smoothie (Batido de Guanábana y Mora)
If you’ve never tried a soursop and blackberry smoothie, you’re in for such a treat! This two-tone drink, known in Ecuador as Batido de Guanábana y Mora or guanamora for short, is refreshing, fruity, and visually stunning, with a perfect balance of sweetness and tanginess!
This smoothie is inspired by a classic drink served all over Quito, Ecuador, where fresh juices are a part of everyday life. Thanks to Ecuador’s unique climate and year-round fruit harvests, juices made from fruits like naranjilla (lulo), mora (blackberry), maracuyá (passion fruit), babaco, granadilla, mango, and taxo (curuba) are deeply tied to local food culture.
Among all these combinations, soursop and blackberry stand out as one of the most beloved pairings. Soursop brings an ultra-refreshing, creamy sweetness, while blackberry adds a bold color and tangy brightness. When blended separately and poured together, they create a beautiful bicolor drink that’s as delicious as it looks!
Even better, this smoothie works with both fresh fruit and frozen pulp, making it accessible whether you live in Ecuador or anywhere else in the world!
What is soursop?
Soursop (called “guanábana” in Spanish) is a tropical fruit with a spiky green exterior, soft white pulp, and large black seeds that must be removed before blending. Its flavor is unlike anything else. It is sweet and creamy, and Ecuadorians often enjoy it as juice, smoothies, ice creams, or simply chilled and eaten with a spoon.
Ingredient Notes
- Blackberries (Mora): Use fresh or frozen. If using fresh, wash thoroughly, remove stems, and discard any bruised berries. Blackberries are naturally tart, so they often need more sugar.
- Soursop (Guanábana): Make sure it’s ripe! It should be soft to the touch. Remove all seeds carefully so the smoothie isn’t bitter. You don’t need to strain the soursop blend. Frozen pulp works perfectly too! You can find it in the frozen juice aisle at Latin Markets or sometimes even in your local grocery store!
- Sugar: Adjust based on the sweetness of your fruit. The blackberry layer usually needs more sugar than the soursop layer.
- Water: Helps both fruits blend into a smoothie-juice consistency.
- Ice: Adds coldness and slushiness. Using partially frozen soursop pulp gives an even frostier result.
- Vanilla (optional): A tiny hint of vanilla softens and rounds out the fruity flavors.
If you’re outside Latin America, frozen pulp is often the easiest way to recreate authentic Ecuadorian fruit drinks, especially since some fruits are nearly impossible to find fresh. Soursop and blackberry, however, are widely available frozen!
Tips for the Best Soursop Blackberry Smoothie
- Blend each fruit separately for the bicolor effect. Start with soursop on the bottom since it’s denser, then pour the strained blackberry juice on top for the signature two-tone look.
- Strain the blackberry blend well. Blackberry seeds are hard and gritty. Straining is essential for a smooth, pleasant texture.
- Serve it very cold. For extra chill, keep the soursop pulp frozen before blending or add ice directly to the blender.
- This drink is meant to look two-toned, but not meant to be drunk separately. Serve it in clear glasses so the layers show off, and always include a straw so everyone can swirl the colors and flavors together.
Frequently Asked Questions
Do I need to strain the soursop layer?
No, only the blackberry layer needs straining due to the seeds.
Can I sweeten juice with something besides sugar?
Absolutely! Agave, honey, panela syrup, or your preferred sweetener all work. Just don’t overdo it! Add to taste.
Can I prep it ahead of time?
It’s best fresh, but you can store the strained blackberry blend in the fridge for up to 24 hours and freeze the soursop pulp ahead. If the soursop pulp was already frozen, you can store the juice in the fridge for up to 24 hours as well.
Soursop and blackberry smoothie (Batido de guanábana y mora)
Ingredients
- 2 cups blackberries 350 grams
- 1 medium soursop fruit (aka guanábana) 400 grams
- 1 cup sugar, add more or less to taste 200 grams
- 3 cups water 750 ml
- 2 cups ice adjust to taste
- 1 teaspoon vanilla extract optional
Instructions
- If using fresh blackberries, wash them thoroughly under running water. Then inspect them carefully and discard any that are bruised or damaged. Gently select them one by one, and remove the stem from the top of any blackberries that have one. Let them rest in a colander after washing to drain and dry.
- Wash the soursop well and dry it with a kitchen towel. Then place it on a cutting board and cut it in half. You can use a knife, but when they are ripe, simply apply a little pressure with your hands to separate them into two pieces. Place the soursop pieces on the board or another work surface, and with a spoon, scrape all the pulp away from the rind. Place the pulp in a bowl.
- With your hands, carefully examine the soursop pulp and remove all the seeds. The seeds are embedded in the pulp, so you'll need to apply a little pressure to remove them. Place the pulp in a separate bowl and carefully remove all the seeds, as they can make the smoothie bitter when blended.
- In a blender, combine the soursop pulp, one-third cup of sugar, two cups of water, vanilla (optional), and ice to taste. Blend for about three minutes until smooth. Pour the juice into glasses.
- Rinse the blender jar briefly and add the blackberries, one cup of water, the remaining sugar, and ice to taste. Blend for approximately five minutes. Strain the mixture immediately and pour it over the soursop juice. The two mixtures will blend, but not completely.
- You can garnish the smoothie glass with fresh blackberries. Serve immediately.
Step by step preparation photos for the soursop and blackberry smoothie (batido de guanabana y mora):
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