It crossed my mind making dried guyabano. Like mango, jackfruit and papaya, it also has a rare ripe stage. FYI for those who never know, dried fruit is best made with rare ripe materials. It should have enough fibers to hold its shape when cooked and dried. Fully ripes will tend to become puree when cooked. Perhaps the resulting product, if added with right ingredient, is fruit leather.
Guyabano has rare ripe stage. However, this is very short. Base on my experience, guyabano fruit which is beginning to soften in the morning will be fully ripe by evening. Then overripe to almost inedible by morning. So the time to process it is very short. It should be started as soon as slight softening is detected. A large batch fruits never ripens at the same time. The likelihood of processing few at a time is very high. It is not cost effective. Induce ripening of soursop is not popular. I am not even sure if there is anyone doing it.
Soursop is a very delectable fruit. That is when fully ripe. It barely taste like when rare ripe. The second reason why I never pursue the experiment. My guess, the end will taste sweet with bare soursop taste. It can be remedied with addition of artificial flavor though. Like banana chips with artificial banana flavor.
Note: Banana chips is made with raw bananas which lack flavor. Artificial flavor is often added by manufacturers to compensate.
After few years, I saw dried guyabano with my own eyes. Then tasted it. I cannot comprehend why it is pale yellow. Soursop flesh is normally dirty white. I am guessing it was affected by cooking, by sugar or other preservative. It barely taste like guyabano, typical of a rare ripe raw material.
I opted hiding the brand to prevent harm.