Soursop (Annona muricata) is a tropical fruit known for its unique flavor profile, often described as a blend of strawberry, pineapple, and citrus with a creamy texture. This fruit grows on a small, evergreen tree native to the tropical regions of the Americas and the Caribbean. Because of its tropical origins, the soursop tree requires consistent warmth and high humidity. While the US is primarily temperate, soursop can be cultivated successfully under specific and limited environmental conditions.
Geographic Feasibility Across the US
The primary factor determining where soursop can grow outdoors in the US is its sensitivity to cold temperatures. The tree is classified as winter hardy only in USDA Hardiness Zones 10 and 11. Temperatures below 32°F (0°C) cause significant damage, and prolonged exposure below 26°F (-3°C) is often fatal.
Outdoor, in-ground cultivation is restricted to the most reliably frost-free areas of the continental US, including the coastal regions of South Florida and the Florida Keys. Limited production occurs in specific subtropical microclimates, but these areas require protection during rare cold snaps.
The most successful growing areas are the tropical US territories, such as Puerto Rico, Hawaii, and Guam, where the climate naturally meets the tree’s requirements. In regions like Texas, California, and central Florida, growers must use container cultivation or permanent greenhouse structures. Container-grown trees can be moved indoors during winter, allowing enthusiasts to protect their plants from the cold.
Essential Environmental Requirements
To ensure fruit production, the soursop tree requires a location that provides full, direct sunlight for at least six to eight hours each day. While the tree can tolerate partial shade, insufficient light significantly reduces the potential fruit yield.
Soil composition is a critical factor, as soursop is highly susceptible to root rot. The ideal substrate is a deep, rich, well-draining sandy or loamy soil. The soil should be slightly acidic to neutral, with a preferred pH range of 5.5 to 7.0.
Consistent moisture is necessary, but overwatering must be avoided to prevent waterlogging. Young trees require regular watering to establish root systems. Mature trees benefit from deep watering, especially during dry periods or when the plant is flowering and setting fruit. High atmospheric humidity supports the tree’s overall health.
Cultivation Methods and Care
Soursop trees can be propagated from seed or by grafting. Starting from seed is common, but it takes three to five years before the tree bears fruit, and quality may vary from the parent tree. Grafting or air-layering is preferred by commercial growers because it ensures fruit consistency with a known, high-quality parent stock and can result in fruiting in one to two years.
The tree is a heavy feeder and requires a consistent fertilization schedule throughout the growing season. A balanced N-P-K fertilizer is typically applied every four to six weeks from spring through fall. Young trees benefit from higher nitrogen content to promote vegetative growth. Mature, fruiting trees need a more balanced formula, such as an 8-18-8 ratio, applied quarterly.
Pruning establishes a strong structure, controls the tree’s height, and improves air circulation within the canopy. This maintenance involves removing dead, diseased, or crossing branches and is best performed after the main harvest season. Common pests include mealybugs and scale insects, which can be managed with horticultural oils or insecticidal soaps.
Soursop fruit takes five to seven months to mature after the flower has opened. It is ready for harvest when its dark green color lightens to a yellowish-green. The fruit should be picked when it is full-sized but still firm, as it ripens quickly off the tree in four to five days. Allowing the fruit to soften on the branch often causes it to drop and damage itself.