How Much Sugar Is in Soursop Juice? A Slow Juicer Recipe for Malaysia
Soursop, or durian belanda, grows in many Malaysian back gardens. One Taiping couple turned theirs into a business. Utusan Malaysia (published October 2025) reported that they received help from the Perak Agriculture Department and showed their soursop products at Perak Agrofest 2025.
Soursop juice is sweet, creamy and popular with children. So how much sugar is in soursop juice? Raw soursop has about 13.5 g of sugars per 100 g, a little more than apple. This guide shows what that means for a glass, how to make a lighter one, and shares a simple recipe for a slow juicer in Malaysia.
How much sugar is in soursop
According to USDA FoodData Central (published April 2019), 100 g of raw soursop has about:
- 13.5 g of sugars
- 3.3 g of fibre
- 20.6 mg of vitamin C
- 66 calories
The USDA lists this sugar figure as an estimate worked out from other data rather than measured directly, so treat it as a close guide.
That makes soursop a little sweeter than raw apple, which the same database lists at 10.4 g of sugars per 100 g. Soursop also brings a good amount of vitamin C. The flavour is strong, so you do not need much of it to make a tasty drink.
How much sugar is in a glass of soursop juice
Pure soursop pressed in a slow juicer comes out thick, almost like a nectar. Most of the fruit's natural sugar ends up in the juice, so pure soursop juice tastes sweet.
Bought soursop drinks can carry added sugar, and the label tells you. At home, you skip the added sugar and use water or lighter fruit to stretch the glass. That simple change is the easiest way to give children soursop juice with less sugar per glass.
Why soursop needs a slow juicer
Soursop flesh is soft, white and full of thin fibres. It also has large black seeds. This makes it tricky for some machines.
In a high-speed blender, the flesh turns into a thick mash with all its fibres. Most recipes then ask you to strain it through a cloth or sieve, which is slow and messy.
In a Hurom slow juicer, a low-speed screw presses the flesh against a fine screen. The smooth juice runs out of the spout, and the fibres go into a separate cup. You get a creamy drink with no straining step.
Soft fruit like soursop flows best when you feed it in with something firm. That is why the recipe below pairs it with apple.
Soursop and apple juice recipe
Makes about four small glasses.
Ingredients
- 500 g ripe soursop flesh, seeds removed
- 2 apples, any colour
- 1 small cucumber
- 300 ml cold water
- A squeeze of lime, optional
Steps
- Cut the soursop open. Scoop out the white flesh and pick out every black seed.
- Wash the apples and cucumber. Cut them into pieces that fit the chute.
- Feed one piece of apple, then a spoon of soursop, then cucumber. Keep this order so the firm fruit pushes the soft flesh through.
- Stir the juice with the cold water and lime.
- Serve straight away over ice.
The water and cucumber make each glass lighter than pure soursop juice, and the apple keeps it naturally sweet.
Which Hurom model makes this recipe
Hurom H400
The Hurom H400 has a large self-feeding hopper. Its product page says you do not need to cut the ingredients, which saves prep time. Its parts come apart for cleaning, and it comes with a 10-year warranty. It is the better choice for a family that juices often.
Hurom H310A
The Hurom H310A is compact and lightweight, which suits a small kitchen. It makes juice and nut milk, and stops on its own when you open the hopper cover. It comes with a 5-year warranty. It suits one or two people making a glass at a time.
Buying soursop for a slow juicer in Malaysia
Soursop is ready to juice when the skin turns a duller green and the fruit gives a little when you press it gently. A hard fruit is not ripe yet. Leave it on the counter for a day or two and check again.
One large soursop gives more flesh than most families use in one go. Scoop out the flesh, pick out the seeds, and freeze it in small bags of about 250 g. Thaw a bag in the fridge the night before, and it is ready to juice in the morning. Flesh straight from the fridge makes cold juice, so you need less ice.
If you buy from a market stall, ask when the fruit was picked. Soursop ripens fast once it is soft, so plan to juice it within a day or two.
Cleaning up after soursop
Soursop fibres can wrap around the screen. Rinse the screen under running water straight after juicing, brushing the outside as you go. Our guide on how to deep clean a slow juicer screen shows how to clear the fine holes.
For more fruit ideas from your local market, see our list of local fruits a slow juicer can handle. If your family is cutting down on canned drinks, read how a slow juicer helps you cut down sugary drinks.
When you are ready, you can compare slow juicers in Malaysia and find the model that suits your household.
Frequently asked questions
How much sugar is in soursop juice?
Raw soursop has about 13.5 g of sugars per 100 g, according to USDA data. Mixing it with water and cucumber makes each glass lighter.
Is soursop juice good for children?
As an occasional drink with no added sugar, it is a fruity choice many children enjoy. Keep the glass small and mix it with water or lighter fruit.
Do I need to remove soursop seeds before juicing?
Yes. Pick out all the large black seeds before the flesh goes into the juicer.
Can I juice soursop on its own?
You can, but it comes out very thick. Feeding it in with apple or cucumber helps the soft flesh pass through.
Why do soursop recipes say to strain the juice?
Those recipes use a blender, which keeps all the fibres. A slow juicer separates the fibres for you, so there is nothing to strain.
Which Hurom juicer is best for soursop juice?
The Hurom H400 suits families, with its large self-feeding hopper. The compact Hurom H310A suits smaller kitchens.
