How to grow soursop

Likely introduced to the island by the Spanish, the soursop, or laguanå, is a fast to fruit tree thatprovides rapid economic return while also impacting the local market. It thrives in the island climate and can be planted in your garden or in a boundary style around your property.

Time of Planting: At the beginning of the rainy season. Requires direct sunlight and protection from strong winds.

Spacing Requirements: Close-spacing, 8 x 8 ft (2.4×2.4 m) is sufficient for small gardens.

Time to Germination: Between 15-30 Days. Tree grows rapidly and begins to bear in 3 to 5 years.

Special Considerations: Best growth is achieved in rich, deep, well-drained, semi-dry soil but can also be grown in limestone soil, such as in Northern Guam.

Common Pests and Diseases (and how to manage):

Pests: pink hibiscus mealybug and aphids. Try using a salt spray. Mix water and salt and spray on plant and at the base.

Disease: anthracnose, root rot and pink disease. Proper care and upkeep of the soursop tree is the best protection against disease problems. Spraying the tree with fungicides early in the season may prevent disease development.

Harvest (when and how): The fruit is picked when full grown and still firm but slightly yellow-green. If allowed to soften on the tree, it will fall and crush. It is easily bruised and punctured and must be handled with care.

Eating: 5 to 6 days after harvest. Be aware of large seeds inside fruit when consuming.

Storing: Firm fruits are held a few days at room temperature. When eating ripe, they are soft enough to yield to the slight pressure of one’s thumb. Having reached this stage, the fruit can be held 2 or 3 days longer in a refrigerator.