The ” thorns ” of this annona fruit are leathery-soft and have no protective function. The skin is very thin, the soft, sweet-sour flesh contains numerous poisonous seeds. The soursop is very similar to the cherimoya which is related to it, but it is even more sensitive to pressure and therefore rarely found on the market. On their home continent of South America, this spiny annona is mainly traded processed: pressed as the basis for sorbet, jam and juices (occasionally mixed with sugar and water), or as “Pulpa de Guanábana”, as fruit puree. In Indonesia they make “Dodol Sirsak”, a pudding from the sweetened puree, or a kind of fruit bread. In Eastern Malaysia, the fruit is sometimes added to Ais Kacang or Ais Batu Campu ice-cream desserts. In the Philippines, on the other hand, the unripe fruits are preferred as fruit vegetables. In Caribbean cuisine, unripe soursops are also cut into fine slices and marinated to obtain a vegan fish substitute.

• Edible Fruits
• Also edible Leaves
• Type of fruit Berry
• Culinary Group Tropical fruits
• Taste sweet
• Trivial Names Stachelannone, Sauersack, Soursop, Sirsak, Graviola, Guanábana, Guyabano, Corossol, Corossolier, Mãng cầu Xiêm, Mãng cầu, Tearb barung, Durian belanda, Durian Salat, Lampun
• Size 13 cm
• Taxonomy Annonaceae (Soursop family) Annona muricata
• Origin Amazon Region, Brazilian Highlands (Map)
• Fundort Markt 2018