On its own, eaten as a fruit or drank as a juice, Soursop is refreshing. It has a unique taste and impossible to describe. Having tried it, one would never forget it. Not 'stinky' like Durian as some may choose to define Durian, it certainly is in a class of its own.
The soursop is a broadleaf flowering evergreen tree native to Mexico, Central America, the Caribbean and northern South America. Today, it is also grown in some areas of Southeast Asia. It is in the same genus as the cherimoya and the same family as the pawpaw. In most Spanish speaking countries it is commonly known as Guanábana. In the Philippines, it is known as guyabano.
The soursop is adapted to areas of high humidity and relatively warm winters, temperatures below 5 °C will cause damage to leaves and small branches, and temperatures below 3 °C can be fatal.
Comparisons of its flavour range from strawberry and pineapple mixed together to sour citrus flavour notes contrasting with an underlying creamy roundness of flavour reminiscent of coconut or banana. The fruit is somewhat difficult to eat, as the white interior pulp is studded with many large seeds, and pockets of soft flesh are bounded by fibrous membranes. The soursop is therefore usually juiced rather than eaten directly.
The plant is grown as a commercial crop for its 20-30 cm long prickly green fruit, which can have a mass of up to 2.5 kg.
Away from its native area, there is some limited production as far north as southern Florida within USDA Zone 10; however these are mostly garden plantings for local consumption. It is also grown in parts of southeastern Asia. The soursop will reportedly fruit as a container specimen, even in temperate climates if protected from cool temperatures.