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this article is about a fruit called soursop and its benefits as well as its uses.

Submitted: June 03, 2012

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Submitted: June 03, 2012



SOURSOP<the taxonomical introduction>


The soursop tree is low-branching and bushy but slender because of its upturned limbs, and reaches a height of 25 or 30 ft (7.5-9 m). Young branchlets are rusty-hairy. The malodorous leaves, normally evergreen, are alternate, smooth, glossy, dark green on the upper surface, lighter beneath; oblong, elliptic or narrowobovate, pointed at both ends, 2 1/2 to 8 in (6.25-20 cm) long and 1 to 2 1/2 in (2.5-6.25 cm) wide. The flowers, which are borne singly, may emerge anywhere on the trunk, branches or twigs. They are short stalked, 1 1/2 to 2 in (4 5 cm) long, plump, and triangular-conical, the 3 fleshy, slightly spreading, outer petals yellow-green, the 3 close-set inner petals pale-yellow.









The fruit is more or less oval or heart-shaped, some times irregular, lopsided or curved, due to improper carper development or insect injury. The size ranges from 4 to 12 in (10-30 cm) long and up to 6 in (15 cm) in width, and the weight may be up to 10 or 15 lbs (4.5-6.8 kg). The fruit is compound and covered with a reticulated, leathery-appearing but tender, inedible, bitter skin from which protrude few or many stubby, or more elongated and curved, soft, pliable "spines". The tips break off easily when the fruit is fully ripe. The skin is dark-green in the immature fruit, becoming slightly yellowish-green before the mature fruit is soft to the touch. Its inner surface is cream-colored and granular and separates easily from the mass of snow-white, fibrous, juicy segments—much like flakes of raw fish—surrounding the central, soft-pithy core. In aroma, the pulp is somewhat pineapple-like, but its musky, subacid to acid flavor is unique. Most of the closely-packed segments are seedless. In each fertile segment there is a single oval, smooth, hard, black seed, l/2 to 3/4 in (1.25-2 cm) long; and a large fruit may contain from a few dozen to 200 or more seeds.





Scientific classification














A. muricata



The Health Benefits of Soursop Fruit

Soursop is a well known and highly regarded fruit in the tropical regions of Asia and South America but until recently was little known in the West. In cultures where it occurs naturally it is known not only as a delicious fruit, but as having health and medicinal benefits as well. Native to South America and sub-Saharan parts of Africa, soursop is also cultivated throughout southeast Asia, the Philippines and Indonesia and has become a staple fruit in those countries.

The Health Benefits of Soursop Fruit

Soursop fruit is packed with vitamins and other healthy ingredients. These include:

  • Vitamin C
  • Vitamin B 1
  • Vitamin B12
  • Calcium
  • Iron
  • Healthy fats
  • Protein
  • Healthy carbohydrates












In addition, soursop fruit is cholesterol free and low in calories, making it an ideal snack or flavourful addition to a dessert.

Aside from the nutritional benefits of soursop fruit, the fruit, seeds and leaves of anona muricata (the botanical name of the soursop tree) have been used for centuries in a variety of ways in preventive and remedial medical treatments. Some of the traditional treatments include:

  • Soursop fruit seeds are used to treat vomiting.
  • Soursop leaves are made into a poultice and used for treating skin disorders.
  • Soursop fruit pulp is applied directly on wounds to help speed up healing.
  • Soursop root bark is used to treat poisoning.
  • A leaf tea or decoction applied topically is used to get rid of head lice and bed bugs.
  • Although controversial, many people claim soursop may be an effective treatment for cancer.

While there is as yet no scientific evidence to back up these claims, it is interesting to note that they are traditional remedies that have been used for centuries.


Culinary Uses for Soursop Fruit

Traditionally, soursop is simply cut into segments and the white pulp eaten along with the black seeds. A somewhat pulpy fruit, many people prefer to drink squeezed and chilled soursop juice. Soursop is now grown in tropical regions of Australia and is finding its way on to our supermarket shelves. Although still considered a novelty fruit by most, those who try it once look for it again and again. Because it bruises easily, the fruit is usually harvested unripe. The unripe soursop is dark green in appearance and hard to the touch. Within a few days, the skin turns a lighter shade of green and is softer to the touch. That is the perfect time to eat it.

Creative cooks are also finding many ways to use soursop in desserts. Soursop cheesecake has a distinctively delicious flavour and texture and it is used in homemade ice creams. Word is spreading fast about this exotic fruit and before long, it may become an Australian staple fruit, just as it is in so many other parts of the world.



More health benefits of soursop

Soursop fruit, leaves and seeds are useful as a natural remedy to treat a variety of diseases, and in communities where traditional indigenous fruit grown soursop plant also use as an herbal remedy to treat various types of diseases and which are as follows

1. Cancer

To prevent cancer is to eat fruit or drink soursop juice on a regular basis, to treat cancer while it is able to utilize the leaves because the leaves of soursop fruit is believed to be useful as a natural chemotherapy drug for cancer patients, even more remarkable because soursop leaves only kill cells that grow abnormally and allow cells to grow normally and the patient do not experience negative effects experienced with chemotherapy treatments such as hair loss and nausea. While the addition of chemotherapy to kill abnormal cells can also give effect to kill also some normal cells are exposed to radiation and chemotherapy in addition to the usual patient will experience hair loss and nausea

How to treatment using soursop leaf is to take old soursop leaves as many as 10 pieces and then boiled with three glasses of water to stay a glass of water, then drink boiling water twice a day each a glass and do it continuously on a regular basis, and drink this potion for the body feels warm like effect of chemotherapy and in two weeks will be visible effect against cancer in the body and to know the exact results in better medical check.

Soursop has certain properties that kill cancer cells 10,000 times more efficient than chemotherapy; and they only kill cancer cells leaving the healthy cells unharmed. This means the patient does not suffer from the side effects that chemotherapy has. One of its cancer cure properties is annonacin. Soursop is high in carbohydrates, especially fructose. It also has large amount of vitamins C, B1, and B2.


2. Ambient.

Pick the ripe fruit soursop and then extorted to be taken as a glass of water, then drink two times a day, every morning and evening


3. Lumbago

Take 20 sheets of soursop leaves and then boiled with 5 cups water to boiling until there remained 3 glasses and then drink each day as much as ¾ cup


4. Ulcer

Take young soursop leaf to taste and finely mashed with added ½ teaspoon of water, then stir until smooth and pinned in place Boils


5. Pain in the bladder urine.

Take half-ripe soursop fruit and mix it with sugar and salt to taste to the fruit compote is made by cooking soursop fruit mixed with sugar and salt, then spent a week in a row regularly eaten every day


6. Others

Soursop plant is also believed to cure various kinds of other diseases such as heart disease, catarrh, gallbladder problems, leprosy, cough, diarrhea, fever, dysentery, diarrhea, and indigestion


Soursop has certain properties that kill cancer cells 10,000 times more efficient than chemotherapy; and they only kill cancer cells leaving the healthy cells unharmed. This means the patient does not suffer from the side effects that chemotherapy has. One of its cancer cure properties is annonacin. Soursop is high in carbohydrates, especially fructose. It also has large amount of vitamins C, B1, and B2.



Soursop Fruit Kills Cancer 100-Fold better Than Chemoteraphy~ Is this true?????

The Soursop is a flowering, evergreen tree native to tropical regions of the world. It also contains a long, prickly green fruit which happens to kill cancer up to 10,000 times more effectively than strong chemotherapy drugs, all without the nasty side effects and without harming healthy cells.

According to Cancer Research UK, Annona muricata is an active principle in an herbal remedy marketed under the brand name Triamazon. The licensing for this product in the UK is not accepted due to its enormous healing effects on the body and potential loss of profits for competing pharmaceutical cancer drugs.

This tree is low and is called graviola in Brazil, guanabana in Spanish and has the uninspiring name "soursop" in English. The fruit is very large and the subacid sweet white pulp is eaten out of hand or, more commonly, used to make fruit drinks and sherbets.

Besides being a cancer remedy, graviola is a broad spectrum antimicrobial agent for both bacterial and fungal infections, is effective against internal parasites and worms, lowers high blood pressure and is used for depression, stress and nervous disorders.

Deep within the Amazon Rainforest, this tree grows wild and could literally revolutionize what you, your doctor, and the rest of the world thinks about cancer treatment and chances of survival.

Research shows that with extracts from this miraculous tree it now may be possible to:

Attack cancer safely and effectively with an all-natural therapy that does not cause extreme nausea, weight loss and hair loss

•Protect your immune system and avoid deadly infections

•Feel stronger and healthier throughout the course of the treatment

•Boost your energy and improve your outlook on life

The source of this information is just as stunning: It comes from one of America's largest drug manufacturers, the fruit of over 20 laboratory tests conducted since the 1970's. What those tests revealed was nothing short of mind numbing...Extracts from the tree were shown to:

Effectively target and kill malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer.

•The tree compounds proved to be up to 10,000 times stronger in slowing the growth of cancer cells than Adriamycin, a commonly used chemotherapeutic drug!

•What's more, unlike chemotherapy, the compound extracted from the Graviola tree selectively hunts down and kills only cancer cells. It does not harm healthy cells!


Other Uses


Fruit: In the Virgin Islands, the fruit is placed as a bait in fish traps.

Seeds: When pulverized, the seeds are effective pesticides against head lice, southern army worms and pea aphids and petroleum ether and chloroform extracts are toxic to black carpet beetle larvae. The seed oil kills head lice.

Leaves: The leaf decoction is lethal to head lice and bedbugs.

Bark: The bark of the tree has been used in tanning. The bark fiber is strong but, since fruiting trees are not expendable, is resorted to only in necessity. Bark, as well as seeds and roots, has been used as fish poison.

Wood: The wood is pale, aromatic, soft, light in weight and not durable. It has been used for ox yokes because it does not cause hair loss on the neck.





Food Uses~in many regions of the world…


Soursops of least acid flavor and least fibrous consistency are cut in sections and the flesh eaten with a spoon. The seeded pulp may be torn or cut into bits and added to fruit cups or salads, or chilled and served as dessert with sugar and a little milk or cream. For years, seeded soursop has been canned in Mexico and served in Mexican restaurants in New York and other northern cities.

Most widespread throughout the tropics is the making of refreshing soursop drinks (called champola in Brazil; carato in Puerto Rico). For this purpose, the seeded pulp may be pressed in a colander or sieve or squeezed in cheesecloth to extract the rich, creamy juice, which is then beaten with milk or water and sweetened. Or the seeded pulp may be blended with an equal amount of boiling water and then strained and sweetened. If an electric blender is to be used, one must first be careful to remove all the seeds, since they are somewhat toxic and none should be accidentally ground up in the juice.

In Puerto Rican processing factories, the hand-peeled and cored fruits are passed through a mechanical pulper having nylon brushes that press the pulp through a screen, separating it from the seeds and fiber. A soursop soft drink, containing 12 to 15% pulp, is canned in Puerto Rico and keeps well for a year or more. The juice is prepared as a carbonated bottled beverage in Guatemala, and a fermented, cider-like drink is sometimes made in the West Indies. The vacuum-concentrated juice is canned commercially in the Philippines. There soursop drinks are popular but the normal "milk" color is not. The people usually add pink or green food coloring to make the drinks more attractive. The strained pulp is said to be a delicacy mixed with wine or brandy and seasoned with nutmeg. Soursop juice, thickened with a little gelatin, makes an agreeable dessert.

In the Dominican Republic, a soursop custard is enjoyed and a confection is made by cooking soursop pulp in sugar sirup with cinnamon and lemon peel. Soursop ice cream is commonly frozen in refrigerator ice-cube trays in warm countries.

In the Bahamas, it is simply made by mashing the pulp in water, letting it stand, then straining to remove fibrous material and seeds. The liquid is then blended with sweetened condensed milk, poured into the trays and stirred several times while freezing. A richer product is made by the usual method of preparing an ice cream mix and adding strained soursop pulp just before freezing. Some Key West restaurants have always served soursop ice cream and now the influx of residents from the Caribbean and Latin American countries has created a strong demand for it. The canned pulp is imported from Central America and Puerto Rico and used in making ice cream and sherbet commercially. The pulp is used, too, for making tarts and jelly, sirup and nectar. The sirup has been bottled in Puerto Rico for local use and export. The nectar is canned in Colombia and frozen in Puerto Rico and is prepared fresh and sold in paper cartons in the Netherlands Antilles. The strained, frozen pulp is sold in plastic bags in Philippine supermarkets.

Immature soursops are cooked as vegetables or used in soup in Indonesia. They are roasted or fried in northeastern Brazil. I have boiled the half-grown fruit whole, without peeling. In an hour, the fruit is tender, its flesh off-white and mealy, with the aroma and flavor of roasted ears of green corn (maize).



Fig: Canned soursop concentrate is produced in Venezuela. On the branch at the right is a soursop flower.





From all the research done and the proven thesis it can’t be denied that this wonder fruit which grows  all around the world having Gods gift which has become one of the most beneficial plant for us today. As known, this fruit doesn’t only give its benefits from its fruit but also from other  parts of the plant.What else can we say about SOURSOP,to my opinion, start eating soursop. ~PREVENTION IS BETTER THAN CURE~

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