Description
The fruit is a large, spiky berry known as “spines” or “barbs” because of its numerous carpels. The enormous, fragrant fruits can weigh up to 4.5 kg and are round, spiky, and green in colour. They reach a length of about 20 cm.
Varieties
Popular cultivars include “Bennett,” a blue-green skinned variety that was brought to Florida in 1920, “Morada” (from Brazil), “Cuban Fibreless” (from Australia), and “Sirsak Ratu” (from Java).
Uses
Freshly prepared custards, ice creams, and beverages can be made using the fruit’s juicy, fibrous, white flesh, which combines the flavor of mango and pineapple.
Nutrition
In its raw state, a soursop has 81% water, 1% protein, 17% carbohydrates, and very little fat. The raw fruit provides only vitamin C in substantial levels of the daily value in a 100 g reference amount, providing 66 kCal, with no other micronutrients present in significant amounts.
Cultivation
Although soursop may grow in a wide range of soil types, including sandy and clay loams, it favors deep soils with good air circulation. For healthy root development and, more importantly, to prevent issues with root infections, adequate drainage is essential. The ideal pH range for soil is 6.0 to 6.5.
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