How To Tell When Soursop Is Ripe
Is there a way how to tell when soursop is ripe? Regardless of its somewhat unappealing title and peculiar physical appearance, the fruit of the soursop (Annona muricata) offers an acidic yet pleasant, pineapple-like flavor and aroma. Soursop trees are exotic plants, hardy throughout U.S. Department of Agriculture plant hardiness zones 10 and 11.
A similar relative of the cherimoya (Annona cherimola), soursop is significantly larger with a single fruit weighing up to fifteen pounds. The fruit, which may develop anywhere upon the soursop’s branches or trunk area, may well appear like an uneven oval or appear heart-shaped and is engrossed in a rough, dark-green skin. Generally speaking, soursops are ready to pick between midsummer and midwinter.
How to Tell When Soursop is Ripe
Despite the fact that soursops ought to be selected while still firm and allowed to mature indoors, particular circumstances arise once the fruit is mature. When left on the tree, the easily-bruised soursops could tumble and sustain deterioration. Once ready for collection, spines on the skin soften, and the fruit brightens to a yellowish-green. The fresh fruit is made up of a number of portions encompassing a core. As harvest approaches, margins of the portions become softer and much less distinctive. Furthermore, the fruit assumes a puffed up appearance, implying that you should pick it and take it inside.
The trees are usually a touch shy on output. On average, each provides approximately a dozen to twenty four fruit annually. Following removal of the skin and the seeds, which can be poisonous, roughly 62 to 85 percent of the fruit can be edible. For optimum production, this tropical tree favors an elevation which ranges from 800 to 1,000 feet above sea level, reasonably humid conditions, a sunny location and safeguard from strong winds. Whenever possible, grow soursops on the south side of a house. While resistant of most soil types, optimal production takes place in a well-drained, sandy soil, on the acidic side, with a pH ranging from 5.0 to 6.5.
Storage After Harvesting
Inside of 4 days to a week following harvest, the fruit will yield to slight stress like a ripe peach does. You may keep it inside the fridge for an additional 3 to 5 days Even once the skin turns black, the fruit isn’t ruined. Around the 5th or 6th day, once ethylene production mountains, soursops enter their most flavorable period. Holding out significantly longer than this, many times the fresh fruit tastes blander or has developed a somewhat unpleasant scent.
Uses for the Fruit
Slicing a soursop into portions and consuming the cream-colored flesh using a spoon is the easiest way to appreciate the fruit. Cube and add to fruit cups or salads, or serve it as a delicacy, scattered with sugar and milk. In South and Central America, soursop juice can be removed and canned. You may make your own juice beverage by pressing the seeded pulp through a colander or compressing in cheesecloth. Beat the ensuing juice with water or milk and sweetener, or blend in a food processor with a like quantity of boiling water, prior to straining and adding sweetener. As with the cherimoya, pureed soursops help to make yummy improvements to pastries, frozen goodies, sorbet as well as yogurt.