Planting Soursop Fruit For Your Garden

Fruits Nature World

The soursop tree’s fruit features a prickly outer skin and a soft, seed-filled pulped core. These cauliflorous fruits can grow to be over a foot (30 cm) long, and the soft pulp is utilized in ice creams and sherbets when ripe. In fact, in the Annonaceae family, this little evergreen tree yields the largest fruit. The fruit is generally a lopsided heart shape and can weigh up to 15 pounds (7 kilograms) (although the Guinness Book of World Records counts the heaviest at 8.14 pounds (4 kilograms).

Although a few seeds are present, the wʜɪᴛe segments of the soursop fruit are mostly seedless. Toxic alkaloids such as anonaine, muricine, and hydrocyanic acid are found in the seeds and bark. Soursop is called by a variety of names, depending on the country where it is grown. Soursop gets its name from the Dutch word zuurzak, which means “sour sack.”

The soursop tree grows to 30 feet (9 meters) in height and is soil resistant, though it prefers well-drained, sandy soil with a pH of 5-6.5. This low-branched and bushy tropical tree does not survive cold or high continuous winds. In tropical climates, it will grow at sea level and up to elevations of 3,000 feet (914 meters). Soursop trees grow quickly and produce their first yield three to five years after seeding. Seeds can be stored for up to six months, but for best results, plant within 30 days of harvesting, and seeds will germinate in 15 to 30 days. Seeds are the most common ᴍᴇᴛʜod of propagation, however fiberless types can also be grafted. Before sowing, the seeds should be rinse


Mulching is an important part of soursop tree care since it promotes the shallow root system. Pollination problems are caused by very high temperatures of 80-90 degrees Fahrenheit (27-32 degrees Celsius) and low relative humidity, whereas slightly lower temperatures and 80 percent relative humidity facilitate pollination. Soursop trees should be irrigated on a regular basis to avoid stress and leaf drop. Fertilize with a 10-10-10 NPK at a rate of 12 pound (0.22 kg) per year for the first year, 1 pound (.45 kg) for the second year, and 3 pounds (1.4 kg) for each year following that. Once the first shape is complete, very little pruning is required. Only ᴅᴇᴀᴅ or ᴅɪsᴇᴀsᴇd branches should be pruned after harvest is complete.

When soursop is harvested, the color of the fruit changes from dark green to a lighter yellowish green. The fruit’s spines will get softer, and the fruit will swell. Once plucked, soursop fruit will take four to five days to ripen. Each year, the trees will produce at least two dozen fruits.


Soursop fruit provides 71 kcal of energy, 247 grams of protein, calcium, iron, magnesium, potassium, and phosphorus, as well as vitamins C and A. Soursop is delicious fresh or in ice cream, mousse, jellies, soufflés, sorbet, desserts, and confectionery. The young fruit is eaten as a vegetable in the Pʜɪʟɪᴘᴘɪɴᴇs, while the pulp is drained and the milk is blended with sugar to drink or mix with wine or brandy in the Caribbean.

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