Description
Soursop aka Graviola is a rare tropical fruit native to Central, South America, and the Caribbean. It is part of the custard apple family and fruits can weigh up to 15 pounds! The soursop tree can reach height of 30 feet (9 m.) and is soil tolerant. This flowering tree is tolerant of poor soil and actually prefers lowland areas..Plant the seeds in peat pots filled with potting soil, less than 30 days after harvesting. Keep the soil moist to the touch. Soursop seeds germinate in 15 to 30 days. Prepare a sunny, south-facing spot with wind protection in the garden and rake 2 inches of compost into the soil..Transplant 12-inch-high seedlings into the yard in the spring, spacing them at least 12 feet apart. Dig holes large enough to contain the root ball of each plant. Cover the base of the plant with soil, then add 3 inches of mulch to keep it moist. Water soursop plants often enough to keep the soil moist, but not wet, during hot weather..The soursop produces an oval-shaped fruit with tender yellow-green skin and white, juicy flesh often made into drinks, sherbet, preserves and sweets. Grown in a variety of countries, including Mexico, the West Indies, northern South America, China, Australia and Africa, soursop prefers a tropical climate and cannot survive a frost, often suffering damage at 30 degrees Fahrenheit and dying at 26 degrees Fahrenheit. Fruits are extremely sweet and creamy* *Flesh is white, thick and creamy..Move indoors or cover during cold weather..Farmers instruct these seeds have to be soaked in water for 3-5 hours before using. Then spreading a layer of coconut coir or sand below 2kgs/m2, and then cover with another layer of coir on top. Watering once a day, sprounting after 20-30 days. However, seeds germinate quickly or slowly depending on humidity, temperature, weather, climatic and soil which these conditions in not same, the result is different.
