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Soursop (also called graviola, guyabano, and in Hispanic America, guanábana) is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree.[4][5] It is native to the tropical regions of the Americas and the Caribbean and is widely propagated.[6] It is in the same genus, Annona, as cherimoya and is in the Annonaceae family.
The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.
With an aroma similar to pineapple,[5] the flavor of the fruit has been described as a combination of strawberries and apple with sour citrus flavor notes, contrasting with an underlying thick creamy texture reminiscent of banana.
Soursop is widely promoted (sometimes as “graviola”) as an alternative cancer treatment, but there is no reliable medical evidence it is effective for treating cancer or any disease.[7]
(source Wikipedia)
Nutrition, Traditional Use and Research
The statements below describe nutrition facts, traditional use and published research. They are not health claims for our products.
- Soursop (graviola, sirsak; Annona muricata) is a tropical fruit that is eaten fresh and used for juices, ice cream and jam. The fruit contains vitamin C, which contributes to the normal function of the immune system, and fiber.
- The leaves are traditionally brewed as tea in many tropical regions, for example in Indonesia, West Africa, the Caribbean and South America, for relaxation and for a variety of complaints. These are traditional uses only. They have not been confirmed by sufficient scientific evidence.
- Laboratory studies have examined extracts of soursop leaves and compounds called annonaceous acetogenins in cell cultures, including cancer cells, and in animals, for example in relation to blood sugar and inflammation. These are early findings from cell and animal studies. There is no clinical proof that soursop prevents or treats any disease, and soursop products must never replace medical treatment, especially in the case of cancer.
- Some researchers have raised concerns about the nerve-related safety of high or long-term intake of annonaceous acetogenins. Soursop leaf tea should therefore be enjoyed in moderation. If you are pregnant, take medication (for example for blood pressure or diabetes) or have liver, kidney or nerve problems, please ask your doctor first.
Here’s a comprehensive guide on how to grow soursop successfully:
1. Choose the Right Location:
Soursop trees thrive in warm, sunny locations with well-drained, fertile soil. They prefer slightly acidic soil with a pH between 6.0 and 7.0. Avoid planting soursop trees in areas prone to frost, as they are sensitive to cold temperatures.
2. Propagation:
Soursop trees can be propagated from seeds, root suckers, or air layering. Seeds are the most common method, but they may take longer to produce fruit-bearing trees. Root suckers are offshoots from the base of mature trees and can be easily transplanted. Air layering involves wrapping a portion of a branch with moist rooting medium, allowing it to develop roots before severing it from the parent plant.
3. Seed Preparation:
If you’re propagating soursop from seeds, extract the seeds from ripe fruits and wash them thoroughly to remove any pulp or residue. Allow the seeds to air dry completely before planting.
4. Sowing Seeds:
Fill seed trays or small containers with a well-draining seed-starting mix. Sow the seeds 1/4 inch deep and cover them lightly with soil. Keep the soil moist but not soggy, and place the trays or containers in a warm, sunny location.
5. Transplanting Seedlings:
Once the seedlings have developed two sets of true leaves, they are ready to be transplanted into individual pots or directly into the garden. Choose a location that receives full sun and has well-draining soil. Dig holes slightly larger than the root ball of the seedlings and gently place them in the holes. Backfill with soil and water thoroughly.
6. Watering and Mulching:
Soursop trees require regular watering, especially during hot, dry periods. Aim to provide about 1-2 inches of water per week, allowing the soil to dry out slightly between waterings. Mulching around the base of the trees with organic matter like shredded leaves or straw will help conserve moisture, suppress weeds, and regulate soil temperature.
7. Fertilizing:
Fertilize soursop trees every 2-3 months during the growing season using a balanced fertilizer diluted to half strength. Avoid overfertilizing, as this can damage the roots and negatively impact fruit production.
8. Pruning:
Pruning soursop trees helps maintain their shape, improve air circulation, and encourage new growth. Prune in late winter or early spring, removing any dead, diseased, or damaged branches. You can also shape the tree to your desired form by trimming back any unruly growth.
9. Pest and Disease Control:
Soursop trees are relatively resistant to pests and diseases, but they can be susceptible to aphids, mealybugs, and fungal diseases. If you notice any pests or diseases, treat them promptly with organic or least-toxic methods.
10. Harvesting:
Soursop fruits are ready to harvest when they change color from green to yellowish-green and their skin becomes slightly soft when pressed. Cut the fruits from the tree with a sharp knife, leaving a short stem attached. Soursop fruits can be stored in the refrigerator for up to 5 days.
Remember that growing soursop trees may take several years before they start producing fruit. However, with patience and proper care, you can enjoy the unique flavor and nutritional benefits of these tropical fruits for years to come.