Minimum temperature: 12°C
Multiplication: sowing
Flowering: summer
Soil: draining ground
Exposure: sunny
The seeds are collected from independent farmers and grown on soil free of pesticides, organic.
The soursop is a tree native to the island of Curaçao (hence the name soursop), it was then introduced into cultivation in many parts of the world and particularly in Madagascar.
This shrub can measure from 4 to 8 m in height, and gives large edible fruits with a spiny appearance, the soursops.
Its evergreen, shiny green foliage is very fragrant.
The flowers of the Corossolier are large and have 3 thick and triangular sepals, yellow-green in color. They appear on the twigs, or directly on the trunk.
The soursop fruit is called soursop but it also has many other names: anonne or sapodilla on Reunion Island for example.
Like the leaves of the plant, the flesh and seeds of the soursop are used in traditional medicine in many medical traditions. It is a fleshy fruit with an oval, conical or heart-shaped shape depending on the variety. The skin is covered with scales. The pulp is very juicy, soft, tasty with a banana aftertaste, very fragrant, sweet, slightly acidic.
The soursop is up to 30 cm long and can weigh up to 2.5 kg. From a dietary point of view, soursop is rich in carbohydrates, especially fructose, and it contains significant amounts of vitamin C, vitamin B1, and vitamin B2.
Soursop seeds are also used in Guatemala for local handicrafts.
Soursop can be eaten fresh, or transformed into juice, drinks, ice cream, syrup. They also make excellent Creole jams.
Cultivation is done in the ground south of the Loire or in greenhouses and verandas in the North.
The Corossolier must be kept frost-free, although it may occasionally remain a few degrees below 0°C.
Germination is easy and takes 30-60 days.
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