Mountain SoursopAnnona montana Macf.
Excerpt from the Wild Custard Apple
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.
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.
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. Back to Mountain Soursop Page