annona muricata

Hello and welcome to annonamuricata.org. This is a portal site with the purpose of pointing visitors to information sites on the soursop tree (genus: annona, species: muricata). The site also serves to provide information on the soursop , its properties, uses and the published research on a plant that is little known outside of the tropical climates that it thrives in.

In creating this site it is our intention to provide an educational resource as well as to share facts about the soursop that will enlighten those that have experienced the tree and its fruit, and encourage the curious to seek out and taste this most unique of fruits.

History

In 1526, the soursop was described as abundant in the West Indies and in northern South America. It is today found in Bermuda and the Bahamas, and both wild and cultivated, from sea-level to an altitude of 3,500 ft (1,150 m) 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 southeastern China to Australia and the warm lowlands of eastern and western Africa. It is common in the markets of Malaya and southeast Asia. It became well established at an early date in the Pacific Islands.

In Florida, the soursop has been grown to a limited extent for possibly 110 years. In the southeastern part of the state and especially on the Florida Keys, it is often planted in home gardens.

The soursop is commonly known as guanabana and graviola in south america.

Research & Growing

The soursop tree is low-branching and bushy but slender because of its upturned limbs, and reaches a height of 25 or 30 ft (7.5-9 m). Young branchlets are rusty-hairy. The malodorous leaves, normally evergreen, are alternate, smooth, glossy, dark green on the upper surface, lighter beneath; oblong, elliptic or narrowobovate, pointed at both ends, 2 1/2 to 8 in (6.25-20 cm) long and 1 to 2 1/2 in (2.5-6.25 cm) wide. The flowers, which are borne singly, may emerge anywhere on the trunk, branches or twigs. They are short stalked, 1 1/2 to 2 in (4 5 cm) long, plump, and triangular-conical, the 3 fleshy, slightly spreading, outer petals yellow-green, the 3 close-set inner petals pale-yellow. (Rread more at the Tropical Plant Database).

The fruit is more or less oval or heart-shaped, some times irregular, lopsided or curved, due to improper carper development or insect injury. The size ranges from 4 to 12 in (10-30 cm) long and up to 6 in (15 cm) in width, and the weight may be up to 10 or 15 lbs (4.5-6.8 kg). The fruit is compound and covered with a reticulated, leathery-appearing but tender, inedible, bitter skin from which protrude few or many stubby, or more elongated and curved, soft, pliable "spines". Most of the closely-packed segments are seedless. In each fertile segment there is a single oval, smooth, hard, black seed, l/2 to 3/4 in (1.25-2 cm) long; and a large fruit may contain from a few dozen to 200 or more seeds.

Learn more about variety, culture, distribution and and harvesting.

Julia Morton, Fruites of Warm Climates

Soursop on Youtube

Fabulous Facts

• In the Caribbean it is believed that laying the leaves of the soursop on a bed below a sleeping person with a fever will break the fever by the next morning. Also, boiling the leaves and drinking may help induce sleep.
• The leaf decoction or extract is lethal to head lice and bedbugs.
• In the Virgin Islands, the fruit is placed as a bait in fish traps

Nutrition

MEDICINAL USES

In Materia Medica of British Guiana, soursop leaves are regarded throughout the West Indies as having sedative or soporific properties. In the Netherlands Antilles, the leaves are put into one's pillowslip or strewn on the bed to promote a good night's sleep. An infusion of the leaves is commonly taken internally for the same purpose. It is taken as an analgesic and antispasmodic in Esmeraldas Province, Ecuador. In Africa, it is given to children with fever and they are also bathed lightly with it.

A decoction of the young shoots or leaves is regarded in the West Indies as a remedy for gall bladder trouble, as well as coughs, catarrh, diarrhea, dysentery and indigestion; is said to "cool the blood," and to be able to stop vomiting and aid delivery in childbirth. The decoction is also employed in wet compresses on inflammations and swollen feet. The chewed leaves, mixed with saliva, are applied to incisions after surgery, causing wounds to disappear without leaving a scar. Mashed leaves are used as a poultice to alleviate eczema and other skin afflictions and rheumatism, and the sap of young leaves is put on skin eruptions.

In the last decade there has been much research on the cancer killing properties found in the annona muricata.

The seeded pulp of the soursop may be torn or cut into bits and added to fruit cups or salads, or chilled and served as dessert with sugar and a little milk or cream. Try some of these delicious variations.

Drinks

SOURSOP or GUANABANA SHAKE

Estimated Times
Preparation Time: 5 mins
Cooking Time: 0 mins

Servings: 6 servings

1 pkg. (14 oz.) frozen guanábana pulp
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 cup water
1/4 cup granulated sugar

PLACE frozen pulp, evaporated milk, water and sugar in blender container; cover. Blend until smooth.

NOTE: Frozen mango, guava, papaya, coconut, passion fruit, tamarind or pineapple may be substituted for guanábana pulp.

Ices

SOURSOP or GUANABANA SORBET

Estimated Times
Preparation Time: 35 mins
Cooking Time: 15 mins

Servings: 12 servings

3lbs soursop or guanabana puree
2 cups sugar
1 cup water

PUREE soursop in blender and pass through a tamis (strainer). You will get about 50% yield on fresh fruit after peeling and passing. Heat sugar and water in a small saucepan and dissolve sugar completely. Combine with soursop puree and freeze in a machine.

NOTE: Frozen mango, guava, papaya, coconut, passion fruit, tamarind or pineapple may be substituted for guanábana pulp.

More recipes

Click on the links below for more soursop recipes. If you have recipes to share, please email us and we'll add your recipe or link to our pages.

Soursop Sorbet and Banana Tart Flambéed with Aged Rum

Soursop Drink (Jamaica)

Soursop Cheesecake

Please email us with your comments and questions. We value your feedback on this site.

Links to this site are continually updated.