Soursop grows on a small evergreen tree with big leaves and needle-like fruits. Soursop fruit is reminiscent in taste to pineapple, papaya, strawberries, mango, banana, and cream flavour of coconut at the same time.
Fruits have a conical or heart-like shape, 10-20 cm long and 10 cm wide and weighing 150-500 g. The rind is thin or thick, may be smooth with conical or rounded protuberances. This easy opening fruit contains a snow-white, juicy flesh with a delicious aroma and taste, containing numerous hard, brown or black seeds.
The ripened fruit softness is similar to avocados, but should not be too soft. The fruit pulp of soursop is edible fresh and can be used for desserts, cocktails, and soft drinks. Sometimes the juice of fermented Soursop is used for a low-alcohol drink, reminiscent of cider. It is also used to make ice cream, sorbets, marmalades, syrups, cakes, jellies, and jams. It is known that this fruit is a potential cancer fighter and is rich in vitamins.
The Soursop harvest season lasts from June to September.