Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. The tree does well in tropical regions with high humidity like the southern parts of Nigeria, West Africa. Anona muricata tolerates poor soil and this makes it easy for anyone in southern Nigeria to grow the soursop tree in their backyard.
The soursop fruit is large and oval-shaped. The green exterior, which has spines on it, covers a white, fibrous flesh. Soursop is a nutritious and delicious fruit with flavour like a combination of mango and pineapple.
Raw soursop is 81% water, 17% carbohydrates, 1% protein, and has negligible fat. In a 100 gramme reference amount, the raw fruit supplies 66 kilocalories, and contains only vitamin C as a significant amount (25%) of the Daily Value, with no other micronutrients in appreciable amounts. One whole soursop fruit contains 215% (2 times) of your recommended daily allowance of vitamin C.
Vitamin C, which soursop contains in high amounts, is an antioxidant known to boost immune health. Vitamin C strengthens your immune system, improving its ability to defend against pathogens. It also promotes the destruction of free radicals, which can help to protect your skin and cells from environmental oxidation damage.
Good for the digestive system. One whole soursop fruit contains around 83% of your recommended daily allowance of fibre, which is a vital nutrient for your digestive health.
Medicinal value. Soursop has many uses in traditional medicine, and it has been used to treat a wide range of health conditions and ailments.
How Soursop is eaten
The fruit can be eaten fresh by cutting or tearing it open to reveal an edible white pulp, some fibre and indigestible black seeds which should be thrown away. The pulp can also be used to make smoothies, fruit juice drinks and ice cream flavourings.
I like eating my soursop whole, fresh from the tree, when it is in season. Soursop can be found in local markets in Nigeria when it is in season. However you like it, you do yourself good when you eat soursop.