Soursop Tree

Soursop, also known as Graviola or Guanabana, is a tropical beauty! Featuring striking, spiky green fruits with creamy white pulp that tastes like a cross between strawberries, coconuts, and pineapples. To prepare, simply cut open the soursop, scoop out the tangy-sweet pulp, and enjoy it fresh, blend it into smoothies, or use it in desserts. Soursop trees are attractive 30-foot evergreen trees that grow fragrant, white flowers atop lush dark-green foliage. They are perfect for growing in warm, humid climates, adding an exotic touch to any garden. Indigenous peoples of the Caribbean and South America have long used soursop and parts of the tree for its incredible health benefits.

Also Known As: Soursop Tree, Annona Muricata, Graviola, Guanabana, Pignon, Soursop, Corossol, Custard Apple, Sour Sop, Brazilian Paw Paw, Cherimoya.

Plant Name:	Tree, Soursop
Latin Name:	Annona muricata
Days to Germinate:	14-28
Years to Fruit:	3 - 5 Years
Plant Height:	20 - 25 Feet
Spread:	10 - 15 Feet
Growth Habit:	Upright
USDA Zones:	9-11
Lifespan:	Perennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose a clear, sunny location that is not in the shade of other trees and receives at least 6 hours of sunlight each day. Trees establish roots better in sandy, well-drained soils rather than heavy, poorly drained soil. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 6-8 inches deep. Loosening the soil will help the plant establish strong roots. If the soil is heavy or clay-like, mix in some sand or compost to improve drainage. Optionally, either form rows of soil beds or hills 4-6 inches high and at least 15 feet apart. This formation of ridges will help with drainage, ensure good airflow, and make harvesting or maintenance easier.

Planting:

Starting Indoors: Soursop Tree seeds do not require cold-stratification to germinate but may benefit from soaking. To germinate seeds, soak seeds 24 hours in hot tap water prior to sowing. Roll seeds in a damp paper towel and place in a resealable bag and place bags in 70F-90F area for 1-2 weeks. Plant indoors in small pots with moist potting soil 1 month before the last expected frost in spring, and place the pots in a warm, sunny location that is at least 65F. Keep the soil moist, allowing the top inch of soil to dry in between waterings.

Once the seedlings have developed a few sets of leaves and are at least 6 inches in height, harden off seedlings then transplant outdoors in the spring, in a sunny location when temperatures are consistently above 60F. To transplant seedlings, prepare a transplant hole outdoors in a sunny, permanent location. Remove the plants carefully from the pots or flats and set them in the transplant holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring in a sunny location when temperatures are consistently above 65F. Soak seeds 24 hours in hot tap water prior to sowing. Roll seeds in a damp paper towel and place in a resealable bag and place bags in 70F-90F area for 1-2 weeks. To plant, make holes 1 inch deep and spaced 30 feet apart down the rows of raised beds. Plant 1 seed per hole, then cover thinly with soil. Seedbeds can be covered with plastic film to promote germination. Water after planting.

Planting Depth:	1 inch
Within-Row Spacing:	10-15 feet
Between-Row Spacing:	15 feet

Care During the Season:

Soursop will produce delicious, high-quality fruit while remaining a resilient and productive tree year after year with proper care. Regular deep watering is crucial, especially during dry periods, but overwatering should be avoided to prevent root rot. A layer of organic mulch around the base helps retain moisture and suppress weeds. Optionally, fertilize every 2-3 months with a balanced fertilizer to promote healthy foliage and fruit development. Pruning can be carried out in early spring or after fruiting to remove dead or weak branches, improve air circulation, and shape the tree for better fruit production.

Harvesting:

Harvesting Soursop requires is typically ready for harvest in late summer to fall, though this can vary depending on climate and growing conditions. Soursop does not fully ripen on the tree; instead, it should be harvested when it reaches full size, has a slightly yellowish-green hue, and the spiky skin begins to soften slightly. If left too long on the tree, the fruit may become overripe and fall, leading to bruising and spoilage. To harvest, use pruning shears or a sharp knife to cut the fruit from the tree, leaving a small portion of the stem attached to prolong freshness. After harvesting, the fruit should be allowed to ripen at room temperature until it becomes fully soft to the touch, usually within a few days. Ripe soursop has a sweet aroma and yields slightly under gentle pressure.