Minimum temperature: 12c
Soil: land drainage
Seeds are collected from independent farmers and grown in soil without pesticides, organic.
The Corossolier tree is native to the island of Curacao (hence the name soursop), it was then introduced cultivated in many parts of the world and particularly in Madagascar.
This shrub can measure 4 to about 8 m in height, and gives large edible fruits the thorny aspect, the corossols.
Its evergreen, shiny green is fragrant.
Corossolier the flowers are large and have thick, triangular sepals 3, green, yellow. They appear on the branches, or directly on the trunk.
The fruit of Corossolier called soursop but it also has many other names: the anonne or sapodilla to Reunion Island for example.
Tout comme les feuilles de la plante, la chair et les graines du corossol sont utilisées en médecine traditionnelle dans de nombreuses traditions médicales. C’est un fruit charnu de forme ovale, conique ou en forme de cœur selon la variété. La peau est couverte d’écailles. La pulpe est très juteuse, douce, savoureuse à l’arrière goût de banane, très parfumée, sucrée, légèrement acidulée.
Soursop measuring up to 30 cm long and can weigh up to 2.5 kg. Nutritionally speaking, soursop is rich in carbohydrates, especially fructose, and contains significant amounts of vitamin C, vitamin B1, and vitamin B2.
The soursop seeds are also used in Guatemala for local handicrafts.
The Soursop can be eaten fresh or made into juice drinks, on ice cream, syrup. It also makes delicious local jams.
The culture is in the ground south of the Loire or in the greenhouse and conservatory in the North.
The Corossolier must be kept frost, although it may occasionally remain a few degrees below 0 ° C.
Germination is easy and takes 30 to 60 days.
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