Kendall Farms | Soursop

Annona Muricata

The soursop is truly tropical. Young trees in exposed places are killed by only a few degrees of frost. The trees that survive to fruiting age benefit from full sun exposure and sometimes near a source of heat. Even so, there will be temporary defoliation and interruption of fruiting when the temperature drops to near freezing. In Key West, Folida, where the tropical breadfruit thrives, the soursop is perfectly at home. In Puerto Rico, the tree is said to prefer an altitude between 800 and 1,000 ft (244300 m), with moderate humidity, plenty of sun and shelter from strong winds.

Soursop belongs to the family of Annonaceae, (A. muricata L.). The flesh of the fruit consist of a white edible pulp that is high in carbohydrates and considerable amounts of Vitamin C, Vitamin B1, Vitamin B2, Potassium and dietary fibre. Soursop is low in cholesterol, saturated fat and sodium. No only is Soursop a good health food, it also taste delicious.

The heart shaped / oblong Soursop fruit has a dark green, leathery and spike-like skin that measures from 8 to 12 inches long and can weigh up to 2.5 kilos. The creamy and delectable flesh contains from 60 to 100 black-brown seeds that are indigestible and non-edible.

The soursop tree is relatively small. It usually grows from 8 to less than 20 feet high and is sensitive to very cold temperatures. The soursop tree requires a lot of water, warmth and humidity and is usually grown in the tropics. It is cultivated commercially in Central & South America, West Africa, Asia and South Florida in a limited extent.

Aside from being eaten raw, the soursop fruit is processed into candies, tarts, shakes, ice-cream, sherbets and other beverages.

Soursop has been used as folkloric herbal medicine in many regions thought the world. It is considered to be antispasmodic, sudorific and emetic. A decoction (boiling in water) of Soursop leaves is used to kill bedbugs and head lice.