Q&A: What is Soursop fruit is called in Malawi...?
1,641 views
Skip to first unread message
Jean Macleod
Jun 10, 2012, 7:13:47 AM6/10/12
to Lilongwe Chat
Hi Chatters...it sounds so interesting, I would love to know what
fruit this is...! Here is some further information that you may
enjoy...they say it looks like a custard apple but it has a thorny
skin...it is not a prickly pear either...! So what is it...? I found
the information on: Buzzle.com
Regards,
Jean
Soursop or Annona muricata is a member of chirimoya and pawpaw
families. It is recognized by various other names such as graviola in
Portugal, guanábana in Spain and Mullaatha in South India. It looks
like a custard apple but it has a thorny skin. The fruit is known for
its delicious flavor that resembles the flavors of pineapple and
strawberry, but it is slightly sour like citrus fruits. It also tastes
somewhat like tender coconut or banana. The green, spiny skin and
seeds of soursop fruits are not eaten. Only the fibrous white segments
that contain the seeds are eaten.
Seeds of Soursop Fruit
Soursop trees are grown by planting soursop seeds. The small, shiny,
black inedible seeds have emetic properties. Therefore they are used
in the treatment of vomiting. A packet of five seeds costs around
$5.25. The closely packed segments of the fruit may be seedless or may
contain a single black, hard and oval seed per segment. The black
seeds have smooth surfaces and are usually 1/2 to 3/4 inches (1.25-2
cm) long. Many people plant soursop seeds in home gardens. The seeds
should be planted in warm areas which enjoy plenty of sun and moderate
humidity. The trees should be protected from strong winds. They grow
well at an altitude between 800 and 1,000 ft (244300 m).
Various ongoing studies in the University of Puerto Rico's
Agricultural Experiment Station provide a lot of information about
soursop cultivation and uses. Fiber-less varieties are being developed
in Cuba. These trees have bluish-green foliage. The fruits are
classified as sweet (slightly acidic), medium acidic and acidic
soursops. They are also subdivided according to their shapes; for
example, round, heart-shaped, oblong or angular. Classification is
also based on the flesh consistency. Some fruits have soft and juicy
flesh while some have firm and comparatively dry flesh. Some varieties
are good to eat as raw (like vegetables) and some are good for
preparing juices. When soursop seeds are sown in containers,
germination takes place within 15 to 30 days. The containers should be
kept in shade. The soil should be kept moist. Cutting or
shield-budding method is used to produce the selected variety of
soursops. The trees grow fast and begin to bear fruits within 3 to 5
years. There are various sites which provide information on soursop
seeds. You may buy the seeds on-line.
Soursop Fruit
Soursop fruit is about 12-24 cm long and can weigh up to 7 kg. The
fruits are available almost all year round. The flesh of the fruit
looks like the flesh of a jack-fruit. Raw soursop is eaten as a
vegetable just like raw jack-fruit. As the fibrous flesh contributes
towards the most delectable flavor, soursop juice makes wonderful
sorbet and flavoring for ice creams. The juice is also used to treat
various skin diseases. The leaves of the tree are used to prepare
herbal medicines that promote fast healing of wounds and sores. The
fruit is rich in vitamins B and vitamin C and several minerals. The
juice works great for liver problems. Many scientists are studying the
facts about soursop and cancer cure. It is believed that soursop helps
kill cancer cells without destroying adjacent healthy cells (in
contrast with chemotherapy). As more and more medicinal benefits of
soursop are being discovered, more and more people are planting
soursop trees on a commercial basis.
Soursop is one of the most abundant fruits in Africa. The fruit is
canned with its seeds and is available in most of the supermarkets and
restaurants in the U.S. The distinctive aromatic qualities of the
fruits and their suitability for processing in the form of preserved
pulp, nectar and jelly have made them popular in all parts of the
world.
fruit this is...! Here is some further information that you may
enjoy...they say it looks like a custard apple but it has a thorny
skin...it is not a prickly pear either...! So what is it...? I found
the information on: Buzzle.com
Regards,
Jean
Soursop or Annona muricata is a member of chirimoya and pawpaw
families. It is recognized by various other names such as graviola in
Portugal, guanábana in Spain and Mullaatha in South India. It looks
like a custard apple but it has a thorny skin. The fruit is known for
its delicious flavor that resembles the flavors of pineapple and
strawberry, but it is slightly sour like citrus fruits. It also tastes
somewhat like tender coconut or banana. The green, spiny skin and
seeds of soursop fruits are not eaten. Only the fibrous white segments
that contain the seeds are eaten.
Seeds of Soursop Fruit
Soursop trees are grown by planting soursop seeds. The small, shiny,
black inedible seeds have emetic properties. Therefore they are used
in the treatment of vomiting. A packet of five seeds costs around
$5.25. The closely packed segments of the fruit may be seedless or may
contain a single black, hard and oval seed per segment. The black
seeds have smooth surfaces and are usually 1/2 to 3/4 inches (1.25-2
cm) long. Many people plant soursop seeds in home gardens. The seeds
should be planted in warm areas which enjoy plenty of sun and moderate
humidity. The trees should be protected from strong winds. They grow
well at an altitude between 800 and 1,000 ft (244300 m).
Various ongoing studies in the University of Puerto Rico's
Agricultural Experiment Station provide a lot of information about
soursop cultivation and uses. Fiber-less varieties are being developed
in Cuba. These trees have bluish-green foliage. The fruits are
classified as sweet (slightly acidic), medium acidic and acidic
soursops. They are also subdivided according to their shapes; for
example, round, heart-shaped, oblong or angular. Classification is
also based on the flesh consistency. Some fruits have soft and juicy
flesh while some have firm and comparatively dry flesh. Some varieties
are good to eat as raw (like vegetables) and some are good for
preparing juices. When soursop seeds are sown in containers,
germination takes place within 15 to 30 days. The containers should be
kept in shade. The soil should be kept moist. Cutting or
shield-budding method is used to produce the selected variety of
soursops. The trees grow fast and begin to bear fruits within 3 to 5
years. There are various sites which provide information on soursop
seeds. You may buy the seeds on-line.
Soursop Fruit
Soursop fruit is about 12-24 cm long and can weigh up to 7 kg. The
fruits are available almost all year round. The flesh of the fruit
looks like the flesh of a jack-fruit. Raw soursop is eaten as a
vegetable just like raw jack-fruit. As the fibrous flesh contributes
towards the most delectable flavor, soursop juice makes wonderful
sorbet and flavoring for ice creams. The juice is also used to treat
various skin diseases. The leaves of the tree are used to prepare
herbal medicines that promote fast healing of wounds and sores. The
fruit is rich in vitamins B and vitamin C and several minerals. The
juice works great for liver problems. Many scientists are studying the
facts about soursop and cancer cure. It is believed that soursop helps
kill cancer cells without destroying adjacent healthy cells (in
contrast with chemotherapy). As more and more medicinal benefits of
soursop are being discovered, more and more people are planting
soursop trees on a commercial basis.
Soursop is one of the most abundant fruits in Africa. The fruit is
canned with its seeds and is available in most of the supermarkets and
restaurants in the U.S. The distinctive aromatic qualities of the
fruits and their suitability for processing in the form of preserved
pulp, nectar and jelly have made them popular in all parts of the
world.
Stacia Nordin, RD
Jun 11, 2012, 6:46:42 AM6/11/12
to Lilongwe Chat, Permaculture Malawi List, List Malawi Environment Forum, Malawi Nutrition List
Mphoza or Mphosa
A lovely fruit, very easy to grow. There are indigenous (smaller firmer bumps) and introduced varieties (larger, reddish, yellow green sometimes).
I have a few growing, they are usually found in nurseries such as city council in Area 13, National herbarium in City Centre I would think.
Down in Salima you might even have them in your forest hill there or in one of the Permaculture sites - ask in your community and/or the agriculture department / forestry department. I'm copying a few listserves that can probably help you get seeds / seedlings.
Stacia
A lovely fruit, very easy to grow. There are indigenous (smaller firmer bumps) and introduced varieties (larger, reddish, yellow green sometimes).
I have a few growing, they are usually found in nurseries such as city council in Area 13, National herbarium in City Centre I would think.
Down in Salima you might even have them in your forest hill there or in one of the Permaculture sites - ask in your community and/or the agriculture department / forestry department. I'm copying a few listserves that can probably help you get seeds / seedlings.
Stacia
Stacia Nordin, RD (Registered Dietitian) Nutrition Consultant, Never Ending Food Post Dot Net x-124 Crossroads, Lilongwe, Malawi Physical location: Chitedze Trading Centre (+265) 999-333-073 (Malawi is +2 GMT) Nordin...@gmail.com www.NeverEndingFood.org Skype: StaciaAtWork
Stacia Nordin, RD
Jun 11, 2012, 10:42:02 AM6/11/12
to josie redmonds, Permaculture Malawi List, List Malawi Environment Forum, Malawi Nutrition List, Lilongwe Chat
Here are the names I have. We also collected Topi Topi last time I was
in the north, but leaf seemed thicker and darker. Anyone know?
Annona senegalensis Custard Apple, Wild Mpoza, Mponjela, Mposa,
Mulembe, Muroro
Annona sp. Custard Apple Mpoza, Mphosa, Bullock's heart, Mlolo,
Munthopa
On 11/06/2012 3:59 PM, josie redmonds wrote:
> Topi Topi in tonga i think???
> this has always confused me as we have three local types of custard
> apple... but all written things i have seen only describe two?? any
> ideas??
Reply all
Reply to author
Forward
0 new messages