The soursop tree originates from the Caribbean, Central America and South America.
Soursop is a fruit with an acidic taste. It is usually eaten fresh or squeezed for its juice.
Soursop is closely related to the sweeter custard apple. Seedless varieties of soursop are available which must be propagated by grafting
Prickly custard apple
Basic information and facts
Caribbean, Central America, South America
Caribbean, Central America, South America, South-East Asia
Evergreen or deciduous:
Fruits are 20 to 30 cm long. The green surface is prickly. The skin has a pattern of diamonds or squares, each with a soft bended thorn. Fruits can weigh up to over 2 kg. The taste of the fruit is slightly acidic (hence the name soursop) and can be compared with strawberry and pineapple mixed together. Inside the fruit is a white pulp with many seeds and fibrous membranes around pockets of flesh. The fruits contain vitamins C, B1 and
Climate and weather:
The soursop likes a climate with high humidity and relatively warm winters. The temperature should never fall below 5 °C.
Soursop are small trees that can be up to 10 meters tall but usually smaller.
Spacing (close range)
3 to 4 meters
Spacing (wide range)
6 to 7 meters
Soursop is often grown from seeds but cuttings or shield-budding can be used to propagate a desired variety.
Mealybugs, scale insects, fruit flies.
Fruits are hand-picked when full grown but still firm. They will then get ripe when kept for a few days. If fruits get ripe on the tree they fall down and break.
The fruit is difficult to eat as it is and is therefore usually squeezed out to juice.
Soursop drink (from the island of Curacao)
Peel the Soursop. Blend it at low speed (don’t crush the seeds) mixed together with milk and cinnamon. Strain it and it is ready to drink with ice (or crushed ice).