Soursop (Annona muricata)
Tropical Superfruit with Creamy, Sweet-Tart Flavor & Healing Legacy
Soursop, also called Graviola or Guanábana, is a tropical treasure native to the Caribbean, Central America, and northern South America. This broad-leaved evergreen produces large, heart-shaped green fruits covered in soft spines. Inside, the flesh is smooth, creamy, and aromatic—blending flavors of pineapple, strawberry, and citrus with a touch of coconut. Soursop is famous both for its incredible flavor and its long history of use in traditional medicine, where the leaves and fruit are prized for immune support and wellness teas. Whether eaten fresh, blended into smoothies, or made into tropical sorbets and juices, Soursop is a must-grow for rare fruit enthusiasts.
Why Grow Soursop?
- Produces large, aromatic fruits with a sweet-tart, custard-like flavor
- Highly valued in Caribbean and Latin American cuisines
- Traditional herbal uses: soursop leaves are steeped into teas for wellness
- Evergreen tropical tree adds lush beauty to edible landscapes
- Rich in vitamin C, antioxidants, and dietary fiber
Growing Tips:
Plant Soursop in full sun with fertile, well-drained soil. It thrives in hot, humid climates (USDA Zones 10–11) and needs protection from temperatures below 40°F. In borderline zones, grow in a large container that can be overwintered indoors or in a greenhouse. Keep soil evenly moist, especially during fruiting. Mulch well to retain soil moisture and suppress weeds. Prune to maintain shape and improve airflow.