Soursop

Sweet despite the name

The “sour” in soursop is misleading — fully ripe soursop is distinctly sweet, with an acidic edge that makes the sweetness more vivid. The flavor combines pineapple, strawberry, citrus, and faint floral notes. Unripe soursops are tart and grassy.

The Spanish name guanábana is more common in much of Latin America and the Caribbean.

A cherimoya cousin

Soursop is in the same genus as cherimoya, sweetsop (sugar apple), and atemoya — the Annona fruits. All share the creamy soft flesh and large dark seeds. Soursop is the largest (up to 30 cm long, 7 kg) and the most acidic; cherimoya is sweeter and more aromatic.

How to eat one

A ripe soursop yields gently to pressure. Cut in half lengthwise; the flesh inside is divided into segments, each containing a single hard black seed. Scoop with a spoon, separate seeds, eat. The flesh is stringy and creamy at the same time — like fibrous custard.

The flesh oxidizes brown quickly once exposed to air; eat immediately or freeze the puree.

Cancer-cure claims

In the 2000s, soursop was heavily promoted on the internet as a “cancer cure” — particularly the leaves, sold as supplements. Lab studies have identified bioactive compounds (acetogenins) with apparent anti-cancer activity in vitro. Human trials are limited, and dietary consumption likely doesn’t reach therapeutic doses.

More concerning: long-term consumption of soursop tea or extract has been linked to atypical Parkinson’s disease in some Caribbean populations — possibly due to the same acetogenins that show anti-cancer effects. The fruit itself, eaten in normal quantities, appears safe.

Where it grows

Soursop is widely grown across the Caribbean, Latin America, parts of Africa, and Southeast Asia. The trees produce reliably in tropical climates but don’t tolerate frost. In the U.S., they grow in southern Florida, Hawaii, and parts of Puerto Rico.