Soursop (Annona muricata), also known as graviola, is a tropical fruit-bearing tree native to the Caribbean and Central America. It is valued for its large, spiny, green fruit with creamy, white flesh that is both sweet and tangy. The fruit is often used in beverages, desserts, and traditional medicines. Growing soursop from seed can be a rewarding endeavor, offering both aesthetic and nutritional benefits.
Ideal Weather Conditions for Soursop
Climate Factor
Ideal Condition
Temperature
25-30°C (77-86°F)
Humidity
High humidity (60-80%)
Rainfall
1,000-1,200 mm annually
Sunlight
Full sun with some partial shade
Wind
Sheltered from strong winds
Choosing the Right Seed
From the Shop:
Source: Purchase seeds from a reputable supplier to ensure high germination rates.
Appearance: Seeds should be plump, dark brown to black, and free of cracks or mold.
Collecting and Preserving:
Harvesting: Extract seeds from a fully ripe, healthy soursop fruit. Clean the seeds by rinsing them in water to remove any pulp.
Drying: Allow the seeds to air-dry on a paper towel for 1-2 days.
Storage: Store the dried seeds in an airtight container in a cool, dark place. Seeds can be stored for up to six months.
Growing Seedlings from Seeds
Soak Seeds: Soak the seeds in warm water for 24 hours to soften the seed coat and enhance germination.
Prepare Seed Trays: Fill seed trays or pots with a well-draining seed starting mix.
Plant Seeds: Sow the seeds about 1 inch deep in the soil.
Watering: Water the seeds lightly to keep the soil moist but not waterlogged.
Germination: Place the trays in a warm, humid environment. Seeds typically germinate within 3-4 weeks.
Light: Ensure seedlings receive plenty of indirect sunlight or fluorescent light.
Thinning: Once seedlings develop their first set of true leaves, thin them out to avoid overcrowding.
Nutrition Requirements for Soursop
Nutrient
Importance
Frequency
Nitrogen (N)
Promotes leafy growth
Every 4-6 weeks
Phosphorus (P)
Enhances root development and flowering
Every 6-8 weeks
Potassium (K)
Improves fruit quality and disease resistance
Every 4-6 weeks
Magnesium (Mg)
Essential for chlorophyll production
Every 8-12 weeks
Calcium (Ca)
Strengthens cell walls and root health
Every 8-12 weeks
Soil Mix for Soursop
Ingredient
Amount
Alternative
Potting Soil
50%
Garden soil
Perlite
20%
Sand
Compost
20%
Well-rotted manure
Coconut Coir
10%
Peat moss
Making the Perfect Soil Mix
Combine Ingredients: Mix potting soil, perlite, compost, and coconut coir in the given ratios.
Blend Thoroughly: Ensure the mixture is well-blended to maintain consistent texture and nutrient distribution.
Adjust pH: The ideal soil pH for soursop is between 5.5 and 6.5. Adjust the pH if necessary using lime (to raise pH) or sulfur (to lower pH).
Transferring Seedlings
Harden Off: Gradually acclimate the seedlings to outdoor conditions by exposing them to sunlight for increasing periods over 7-10 days.
Prepare Site: Choose a sunny location with well-draining soil. Dig holes large enough to accommodate the root balls.
Transplant: Gently remove seedlings from the trays, taking care not to damage the roots. Place them in the prepared holes and fill with soil.
Watering: Water thoroughly after planting to settle the soil around the roots.
Care During Growth Stages
Seedling Stage
Watering: Keep soil consistently moist but not waterlogged.
Fertilizing: Use a balanced, diluted fertilizer every 4-6 weeks.
Pruning: Remove any weak or diseased leaves.
Vegetative Stage
Watering: Increase watering frequency as the plant grows.
Fertilizing: Apply a balanced fertilizer high in nitrogen every 4 weeks.
Pruning: Prune to shape the tree and remove any crossing branches.
Flowering Stage
Watering: Maintain consistent moisture, avoid water stress.
Fertilizing: Use a fertilizer higher in phosphorus to encourage flowering.
Pruning: Remove any dead or damaged branches.
Fruiting Stage
Watering: Ensure deep watering to support fruit development.
Fertilizing: Use a potassium-rich fertilizer to enhance fruit quality.
Pruning: Thin out excess fruit to prevent branch breakage and improve fruit size.
Harvesting and Preserving
Harvesting: Soursop fruits are ready to harvest when they are slightly soft to the touch and emit a fragrant aroma. Typically, this is about 4-5 months after flowering.
Picking: Use a sharp knife or pruning shears to cut the fruit from the tree, leaving a short stem attached.
Storage: Soursop can be stored in the refrigerator for up to 5 days. For longer preservation, the pulp can be frozen or processed into juice or puree.
Processing: To freeze, scoop out the flesh, remove seeds, and store in airtight containers. For juice, blend the flesh and strain out the solids.
By following these guidelines, you can successfully grow, care for, and harvest soursop plants, enjoying the unique and nutritious fruits they produce.
