Soursop
Annona muricata
Spiny green fruit with a pineapple-strawberry custard inside.
Hardiness: zones 11 to 12
Light: full sun
Size: about 20 ft tall, 15 ft wide
Harvest: June to September
From: Tropical America
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food.
Native to: Mexico, Central America & the Caribbean, Tropical South America. Hardy in zones 11 to 12.
The story
Soursop grows wild from the Caribbean to the Amazon and was eaten by the Taíno and Carib long before the Spanish spread it around the tropics; the Portuguese name graviola and the Filipino guyabano name the same custard-tart fruit, blended into drinks everywhere it grows.
Planting
Full sun, drained soil, heat, humidity; no frost at all. Plant a seedling or grafted tree; it is small, 20 feet, and bears in three years.
Growing
Water steadily and mulch; it dislikes drought and wind. Hand-pollinate for a reliable crop. Prune to keep it low.
Harvest and use
Pick when the spines spread apart and the skin goes slightly yellow-green and gives; ripen indoors a few days. Juice or eat with a spoon; discard the seeds.
What to watch for
Mealybugs, fruit borers, and cold below about 40°F.
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More tropical and subtropical food plants
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home