Soursop

Soursop, also known as graviola or guyabano, (a less sweet variety), originated in the tropics of Central and South America and the Caribbean. Soursop is a delicious fruit with a hard to describe flavor, The creamy white pulp is said to compare to the taste of mango, pineapple, with undertones of strawberry and banana with a sweet tang. Soursop texture is similar to custard apple, and like custard apple, the flesh is full of hard small seeds. The skin of the soursop is green-to-pale-yellow and is covered with prickles. The fruit, leaves and skins have been found to be nutritionally rich and have many medicinal properties.

Plant the hardiest ones in individual pots or planting bags. In about six to seven months the trees should be ready to transplant. It is advised by TKO farms to dig a hole about one and a half feet deep and wide, add compost and potting soil, then plant the young tree in a sunny location where you want it to grow, water daily until the trees are established. It takes three to five years for the trees to produce fruit. You may choose to purchase a tree from a plant nursery to harvest sooner.

Disease and insect control: Soursop trees and fruit are susceptible to three main diseases: (1) root grubs that can destroy a tree from under the earth. To help control root grubs plant in an area that will not get waterlogged. Be sure the tree is able to spread its roots in loamy rich soil. (2) Mealy bugs are attracted to soursop bark and leaves. Scraping off as many as you can, then spraying with a dilute neem oil spray will help reduce the infestation. It helps to check on the trees at least once a week to prevent mealy bug damage. (3) Black rot or Anthrocnose fungus attacks and destroys the fruit by starting with a black spot that gradually 'mummifies' and makes the fruit inedible. Pruning the tree is said to help. Neem oil mixed with one quart of water and a few drops of dish soap is a natural remedy for all the major plant diseases and insect problems the soursop trees are prone to.

Health benefits: Soursop is a nutrient-dense fruit. The fruits contain vitamin C, potassium, magnesium and thiamine and are high in antioxidants. They are high in fiber and low in calories. The leaves may be made into a tea by cutting up fresh or dried leaves, then adding them to boiling water then lowering the heat to simmer for about ten minutes and allowed to steep for another ten minutes. There are many claims that soursop fruit and leaves can help to stem cancer, or be used as a remedy for cancer. The fruit and leaf tea have been shown to stabilize and reduce high blood sugar. Some studies have shown that soursop is anitmalarial, has stress and anxiety reducing properties and protects the liver. Soursop fruit pulp smoothed on the skin until it dries and washed off, is a good facial treatment. There are numerous claims about the benefits of soursop products that can be found online .

Recipe: Ripe soursop are messy, but delicious for eating out of hand. There are many soursop recipes available online for beverages and desserts. Here is a method to make soursop as a beverage or to use the pulp in a recipe. Cut a ripe soursop (they are ripe when the fruit is soft to the touch and the skin is soft) in two pieces, remove the stem. Scrape the soursop pulp into a large bowl then knead it with your hands for a few minutes. Lastly, transfer the pulp to a large sieve (the screen ones are best) push the pulp through the screen. Compost, save the seeds to plant, or discard them. The seeds are toxic; do not eat them in any form. The seedless pulp can be easily made into a smoothie by adding water or ice cubes and blending in a blender til smooth.

TKO FARMS located in Teakettle Belize is cited as the world's largest soursop grower. There is a let of helpful information about soursop to be found on their website. To contact TKO Farms send an email to info@tkofarms.com