Mountain soursop

What it is

The round or oval fruit has short, soft spines on green skin. Inside are many light-brown seeds and pale yellowish flesh with a slippery, fibrous texture. The skin can lighten as it ripens. Flavour varies from tree to tree: most seedlings give less appealing fruit than common soursop, though some are pleasant.

Where it comes from

Mountain soursop grows wild through the Caribbean and south into Peru and Brazil. Despite its name, wild trees grow from sea level up to about 650 m (2,100 ft). It has travelled to the Philippines and is grown, rarely, in Florida. Its relatives include sugar apple, cherimoya and common soursop.

How it's eaten where it grows

In Brazil, the firm core just below the fruit’s stalk is pulled out and eaten as a small snack. The flesh can also be eaten fresh or made into juice. Some fruit tastes sour and bitter, with a strong smell and plenty of fibres in the flesh.

How it's grown

The spreading tree reaches about 4–8 m (13–26 ft), keeping its leaves in warm places and losing some in cooler weather. It can start bearing at three or four years old. Full sun suits it; heavy shade cuts the crop. Night-flying scarab beetles pollinate the flowers, which produce their own heat.

Mountain soursop also supplies roots for grafted common soursop trees, helping them tolerate more cold.

When and where you'll find it

In its native range, the fruit comes from wild trees rather than orchards, and the tree bears more or less year-round. The fruit becomes very soft when ripe and can fall from the tree. Once ripe, it keeps for only a short time.