6 sugar bananas
1 cup soursop pulp
1 tablespoon honey (optional)

De-seed and skin soursop to make pulp (this is easier to do if almost frozen). Skin bananas.

Blend all ingredients well in blender or processor.

Chill for a couple of hours and serve as a topping for fruit salad.

This recipe can be used as a pie filling, as the sugar bananas set the mixture.

I have also used this recipe as a cake topping in small quantities....... Delicious!

Lindy Alba, Mareeba

DATE: September 1984

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