Soursop is a tropical edible fruit called soursop due to its slightly acidic taste when ripe. Annona muricata is native to the Caribbean and Central America but is now widely cultivated – and in some areas, becoming invasive – in tropical and subtropical climates throughout the worldSoursops of least acid flavor and least fibrous consistency are cut in sections and the flesh eaten with a spoon. The seeded pulp 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. For years, seeded soursop has been canned in Mexico and served in Mexican restaurants in New York and other northern cities.
Most widespread throughout the tropics is the making of refreshing soursop drinks (called champola in Brazil; carato in Puerto Rico). For this purpose, the seeded pulp may be pressed in a colander or sieve or squeezed in cheesecloth to extract the rich, creamy juice, which is then beaten with milk or water and sweetened. Or the seeded pulp may be blended with an equal amount of boiling water and then strained and sweetened. If an electric blender is to be used, one must first be careful to remove all the seeds, since they are somewhat toxic and none should be accidentally ground up in the juice.
The soursop is usually grown from seeds. They should be sown in flats or containers and kept moist and shaded. Germination takes from 15 to 30 days. Selected types can be reproduced by cuttings or by shield-budding.
~5-6 large seeds per packet.
Grown for us by Mark Homesteader of Homestead Heirloom Gardens in Floral City, FL.