This July, London’s cult free-from doughnut brand, Borough 22, teams up with Chef Kerth Gumbs, the Anguillan-born chef behind Sky Garden’s Fenchurch, to create a limited-edition flavour bomb starring one of the Caribbean’s most delicious and underrated fruits: soursop.
Brought together by a shared passion for celebrating their Caribbean heritage in an elevated, unexpected way, Kerth and Ryan have crafted a doughnut that’s more than just dessert — it’s a vibrant cultural statement.
Filled with silky soursop custard. Topped with salty-sweet plantain chips. Sunkissed, fruity mango glaze. The Soursop Drop doughnut is 100% gluten-free and plant-based – distinctive, nostalgic and entirely inclusive.
From juicy fruit and creamy ice cream to pound cake and Rubicon guanabana juice cartons, soursop is a cultural staple across Caribbean and Latin American communities – familiar, nostalgic and deeply rooted. For Chef Kerth Gumbs and Borough 22 founder Ryan Panchoo, it holds personal memories.
“For me, this collab is a love letter to my Caribbean roots,” says Ryan Panchoo. “I first tasted soursop in Grenada, and I’ve never forgotten its surprising, joyful flavour. At Borough 22, we’re all about depth and delight, especially with ingredients that carry heritage. Caribbean flavours are rich and often untapped, and this doughnut is banging — you have to try it.”
Chef Kerth Gumbs adds: “Soursop is one of the Caribbean’s best-kept secrets—creamy, citrusy, full of soul. I grew up drinking hot tea made from its leaves and herbs when I was ill, and my mum would make soursop smoothies. Now I use it in everything from soufflés to sorbets. It’s got this versatility that really shines in the doughnut custard.”
Available from 15 July from Borough 22 at Selfridges Food Hall, via Deliveroo and online at borough22.com – £34 for a box of six | Limited run – once they’re gone, they’re gone.
