Soursop is one of the “most Caribbean” fruits there is. The spiky green fruit with the surprisingly creamy white pulp is popular in other places (Mexico, The Philippines, Brazil), too, but there’s so many different names for it (guanabana, graviola) in use around the world, it’s hard to keep track. Soursop–now, that’s an island ting.
The pulp’s creamy, almost candy-like flavor makes it a perfect base for ice cream, and soursop ice cream is readily available in ice-cream shops and freezer aisles in Jamaica and parts of Latin America. One of the most truly tropical fruits, soursop literally can not grow outside the tropics, but it is packaged frozen for international use–you can find guanabana pulp in most supermarkets with Latin American sections.