From the book Fruits of Warm Climates
by Julia F. Morton

Mountain Soursop
Annona montana Macf.

Excerpt from the Wild Custard Apple

Fig. 25: The scarcely-edible mountain soursop (Annona montana)
Fig. 25: The scarcely-edible mountain soursop (Annona montana)

The mountain soursop, A. montana Macf. (syns. A. Marcgravii Mart.; A. sphaerocarpa Splitg.; A. Pisonis Mart.) is also called wild soursop, guanabana cimarrona, guanabana de perro, guanabana de loma, corossol zombi; corossolier batard, boszuurzak, araticum-ponhe and araticum de paca.

It grows wild from sea-level to 2, 000 ft (650 m) throughout the West Indies and southward into Peru and Brazil, and is cultivated in the Philippines and rarely in Florida.

The tree somewhat resembles that of the soursop but has a more spreading crown and very glossy leaves. It is slightly hardier and bears more or less continuously.

The fruit is nearly round or broad-ovoid, to 6 in (15 cm) long. Its dark-green skin is studded with numerous short, fleshy "spines". It becomes very soft and falls when ripe. The pulp is yellow, peculiarly aromatic, sour to subacid and bitter, fibrous, and contains many light-brown, plump seeds. The quality is variable but generally very poor. The fruit is generally regarded as inedible but is referred to as "edible but mediocre" in Brazil. There, the firm core attached to the base of the peduncle is pulled out and eaten as a tidbit.

In southern Florida, exotic parrots eat the fruits and scatter the seeds, and a few trees are consequently occurring as escapes. The tree is of minor interest to horticulturists as an ornamental and rootstock. The wood is soft, fibrous and useful only as fuel.

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Morton, J. "Montain Soursop." Fruits of Warm Climates, p. 86-88. 1987. Web. 1 Apr. 2015.

Published 1 Apr. 2015 LR. Updated 17 Feb. 2016 LR
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