Soursop

The pulp is already creamy and sour; sweet milk finishes a drink that is half made.

The acid is soft and lactic; citrus sharpens it into something that tastes tropical.

Shared lactones. The milk does not add a flavour, it doubles the one already there.

Fibrous pulp needs sugar to sieve into a puree that holds together at all.

Vanillin sits directly on the creamy note and makes the fruit taste like a custard.

Molasses depth under a very soft acid; the spirit gives the drink a spine.

Gingerol heat against creamy sweetness; it stops the juice reading as milk.

Warm aldehydes over lactone fruit; the Caribbean drinks it this way with ice.

Cocoa butter and soursop share the same lactone family. Almost the same ingredient.

Citral cuts through cream-fruit the way a lemon cannot without curdling it.

Sweet raw shellfish under a creamy tropical acid; it works as a warm-water ceviche.

Linalool over lactones; the fruit stops being a smoothie and starts being a course.