Soursop, also known as graviola, is the fruit of Annona muricata. Historically, soursops originate from northern South America (Mexico, Brazil, Cuba, Peru, and Venezuela). Currently, it is widely cultivated in South East Asia, the Pacific regions and North Africa. Its leaves are broad and evergreen.
Nature
A matured soursop is 20-25 cm long and weighs an average of 5-6 kg. Its skin colour is green and has prickles or soft thorns. The inner part-white coloured is the edible portion of the fruit and contains inedible black seeds as well. Once the fruit is matured, the fruit is harvested and allowed to ripe. When the fruit is not ripe and not reaching physiological maturity, it is of low quality and bitter in taste. Farmers determine its harvest time when the colour changes from dark green to dull green or yellow with its pulp being firm. For consumption, soursops are consumed directly or prepared into other consumable foods. They thrive well in the humid tropical and subtropical lowlands with warm winters. The trees are sensitive to a low temperature between 5 °C and frost. It is quite interesting to know that soursop has the largest fruit in the genus. They are normally heart-shaped, overt or conical. The crop has the potential to be mixed with dairy products such as ice cream and yoghurt.
Usefulness of Soursops
Studies on this fruit have shown that soursops contain high polyphenol content, thus when consumed regularly, it is linked to beneficial properties such as anticancer, antileishmanial, and antidiabetic activities.
- Nutritionally, the fruits contain carbohydrates (16.84 g/100 g), protein of (1g/100 g), and total sugars (13.4g/100g).
Soursop fruit juice contains minerals like copper, zinc and phosphorus.
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