Native to the tropical regions of American continent and Caribbean, Soursop is a dark green and somewhat prickly tropical fruit.
Soursop is ovoid in shape and its white flesh has a creamy texture. Soursop flesh has a unique taste, which can be summarized as a mix of apple, strawberries and sour citrus.
Soursop can grow up-to a size of 12 inches (30 cm). It can weight up-to 4.5 Kg to 6 kg (10 to 13 pounds).
Scientific name of Soursop
Annona Muricata
Other names of Soursop
- Brazilian Paw Paw
- Graviola
- Guyabano
- Ram Fal
- Guvanabana
Calories by source in Soursop
- Calories by carbohydrate in Soursop = 91%
- Calories by fat in Soursop = 4%
- Calories by protein in Soursop = 5%
Fats and Fatty Acid profile of Soursop
- Polyunsaturated fat (PUFA) in Soursop = 33%
- Saturated fat (SFA) in Soursop = 24%
- Monounsaturated fat (MUFA) in Soursop = 43%
Nutrition facts of Soursop
*Serving size = 100 grams = 3.55 Ounces = 1/2 cup
*DV= % Daily Value (%DV indicates how much nutrients contribute to a person’s daily diet from a serving of a food. DV assists you in determining whether or not a serving of food is high or low in a particular nutrient.)
| Nutrient | Amount | Unit | DV |
|---|---|---|---|
| Calories | 66 | KCAL | |
| Fat | 0.3 | GRAM | 0% |
| Protein | 1 | GRAM | 2% |
| Carbohydrate | 16.84 | GRAM | 6% |
Detailed vitamin profile of Soursop, vitamin A, vitamin B12, vitamin B6, vitamin C, vitamin D, Folate, Niacin, Thiamin, and Riboflavin is shown in the chart.
Detailed mineral profile of Soursop, Sodium(Na), Calcium(Ca), Copper(Cu), Iron(Fe), Magnesium(Mg), Selenium(Se), Phosphorus(P), Potassium(K) and Zinc(Zn) is shown the chart.
Check freshness in Soursop
- Undamaged skin without blemishes and spotting
- Should not be squishy
- Should have a leathery skin
- Avoid light brown and mushy skinned soursop
- Avoid soggy and watery soursop flesh
- A bad soursop flesh will have sour rotting smell
- If the fruit has few small dark patches, then those areas can be cut and the fruit can be consumed
- Remove the seeds while processing as they might turn toxic
Availability of Soursop
- The Seasons of soursop depend on the geographical location and the variety being cultivated
- Queensland – soursop season begins in April
- Southern India, Mexico and Florida – soursop season extends from June to September
- Hawaii – soursop season ranges from January to April
- Bahamas – soursop season is in October
How to store Soursop
- Ripe soursop can be stored in room temperature for a day
- Avoid heat and sunlight while storing acorn squash
- Unripe soursop can be rested and stored in room temperature till it becomes soft and ripe
- Soursop can be stored in fridge for about a week
- No need to store the whole soursop fruit in container if stored as a whole
- Air tight container is recommended for storing cut pieces of soursop
- Cut soursop pieces can be frozen as well to increase the storage life further a week
- Avoid freezing the entire soursop fruit as it might become soggy and sticky after thawing
Complete nutrition facts of Soursop
Click on the link HERE to download high quality, high resolution and print ready PDF version of the Soursop nutrition chart/infographic.
