A utility model which relates to the production of soursop (Annona muricata) pulpy juice and comprises of the steps: washing of the soursop peeling the skin of the soursop cutting the soursop into halves to remove the core cutting the pulp into 5 cm cubes extracting juice from the soursop straining the juice through a clean muslin jelly bag chopping separately fresh pulp into fine bits adding 6 cups of water, 2 cups of sugar and 1 teaspoon of citric acid per quart of the collected juice and chopped fresh pulp bits heating it to almost boiling temperature while occasionally stirring to dissolve sugar pouring of juice into sterilized bottles to within ? cm from the top and pasteurizing of the sealed soursop juice at 80oC for 1 hour.
