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The soursop tree is low-branching and bushy, but slender because of its upturned limbs, and reaches a height of 7.5 9m. Normally an evergreen, the leaves are alternate, smooth, glossy, dark-green on the upper surface and lighter beneath, oblong, elliptic or narrow-obovate, pointed at both ends. The flowers which are borne singly, may emerge anywhere on the trunk, branches or twigs. They are short stalked, plump, with yellow-green outer petals.
Soursops of least acid flavour and least fibrous consistency are cut in sections and the flesh eaten with a spoon. The seeded pulp may be chopped and used in salads, served with seafood or pureed and used as the basis for a refreshing drink.
The soursop is truly tropical. It will not tolerate low temperatures or frosts well and needs shelter from strong winds. Best growth is achieved in deep, rich, well-drained, semi-dry soil, but the soursop tree can be, and is commonly grown in acidic and sandy soil.
The soursop is usually grown from seed. Germination takes from 15-30 days. Soursop seedlings are generally the best stock for propagation through grafting onto custard apples. The tree grows rapidly and begins to bear in 3-5 years. In Queensland, well-watered trees have attained 4.5-5.5m in 6-7 years.
Of the 60 or more species of the genus Annona, the soursop is the most tropical, the largest fruited and the only one lending itself well to preserving and processing. Oviedo, in 1526, described the soursop as abundant in the West Indies and in northern South America. It is today found in Bermuda and the Bahamas, both wild and cultivated, from sea-level to an altitude of 1150m throughout the West Indies and from southern Mexico to Peru and Argentina. It was one of the first fruit trees carried from America to the Old World Tropics where it has become widely distributed from south-eastern China to Australia and the warm lowlands of eastern and western Africa.
Botanical Name: Annona muricata (Annonaceae)
Alternative Names: Guanabana
Storage: Ripen at room temperature and store in the refrigerator for a short time.
100g of Soursop yields the following:
*Percent Daily Values are based on a 2000 calorie diet.
When eaten ripe, they are soft enough to yield to the slight pressure of one’s thumb. Having reached this stage, the fruit can be held 2-3 days longer in a refrigerator. The skin will blacken and become unsightly while the flesh is still unspoiled and useable.
Storage: Ripen at room temperature and store in the refrigerator for a short time.
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