Fruit
Soursop
Soursop (Annona muricata), also called guanábana or graviola, is a large spiny tropical fruit with soft white pulp that tastes of strawberry, pineapple, and citrus cream. Fibrous strands weave through the flesh around glossy black seeds that must be removed—seeds are not edible. Ripe fruit yields gently and perfumes the room. Caribbean, Latin American, and Southeast Asian kitchens blend the pulp into juices, ice creams, and sweets more often than eating it plain. Strain for smooth drinks; fold chunky pulp into desserts. Handle gently—thin skin bruises and blackens. Refrigerate ripe fruit briefly; freeze pulp for year-round smoothies.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.26 mg
- Salt 0.01 g
- Total Carbohydrate 13.5 g
- Dietary Fibre 2.06 g
- Total Sugars 9.61 g
- Complex / starch 1.06 g
- Protein 0.77 g
- Water 79.2 g
- Energy 57.5 kcal
- Water 79.2 g
- Carbohydrates 13.5 g
- Sugars 9.61 g
- Monosaccharides 6.72 g
- Disaccharides 2.88 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 2.06 g
- Soluble Fibre 0.72 g
- Insoluble Fibre 1.34 g
- Protein 0.77 g
- Plant Protein 0.73 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Vitamins 65.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.34 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 17.6 µg
- Vitamin C 20 mg
- Vitamin E 0.35 mg
- Vitamin K 5.7 µg
- Minerals 422 mg
- Major Minerals 415 mg
- Trace Minerals 6.4 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 20 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.34 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 17.6 · vitamin-e: 0.35 · vitamin-k: 5.7 ·
Minerals
Sodium: 5.26 · Potassium: 375 · Calcium: 35 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Soursop was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Soursop types and preparations into new climates and cuisines.
Modern production, storage, and transport made Soursop a regular purchase far from where it is grown or raised.
Cooks now treat Soursop as both staple and specialty, with more attention to provenance, variety, and form.