Soursop

Nutrition per ~140 g · 1 medium piece

19.0 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 86.

What it feeds primary sources only

Systems

Pathways

Overview

Soursop (Annona muricata) is a heart-shaped tropical fruit native to Central and South America, now cultivated across tropical regions worldwide. Despite its low calorie density (66 kcal/100g), soursop delivers meaningful amounts of vitamin C (20.6mg per 100g), dietary fiber (3.3g), and potassium (278mg)—nutrients critical for aging populations. The fruit contains acetogenins and other polyphenolic compounds that have garnered scientific interest for potential antioxidant and anti-inflammatory properties, though human evidence remains limited. Its high fiber content supports healthy digestive function and glycemic control, while the potassium-to-sodium ratio (278:14) favors cardiovascular regulation. The creamy texture and natural sweetness make soursop an appealing whole-food alternative to processed desserts. For longevity strategies, soursop fits well into plant-forward diets emphasizing whole fruits, though it should complement—not replace—more extensively researched functional fruits like berries. The fruit's moderate glycemic impact and nutrient density support healthy aging when consumed as part of a balanced fruit rotation.

Health benefits 4

Pairs with

• Pair with lime or lemon juice—citric acid enhances vitamin C bioavailability and provides additional antioxidant polyphenols
• Combine with whole grains or legumes—soursop's fiber complements resistant starch, improving glycemic control and short-chain fatty acid production
• Mix with unsweetened yogurt or kefir—provides live probiotics that synergize with soursop's prebiotic fiber for gut microbiota diversity
• Blend with leafy greens in smoothies—fat-soluble vitamins in added healthy fats (e.g., flax, chia) improve absorption of soursop's carotenoids

In the kitchen

• Select soursop when skin yields slightly to gentle pressure; avoid overly soft or dark blemished fruit. Ripen at room temperature in a paper bag for 3–5 days
• Scoop flesh directly from skin with a spoon to consume; alternatively, blend into smoothies, sorbet, or juice. Discard seeds, which contain compounds with questionable safety in large quantities
• Store ripe soursop in the refrigerator for up to 3–4 days, or freeze pureed flesh in ice cube trays for convenient portioning in future smoothies
• Consume soursop in moderation (1 medium fruit or 150–200g serving) as part of weekly fruit rotation; prioritize variety to maximize micronutrient diversity

When to eat it midday

Soursop's natural sugars and fiber are best utilized mid-morning or midday when digestive activity is highest and insulin sensitivity peaks; eating with or shortly after meals blunts glycemic response

Breaks a fast

Best avoided

• late evening

While soursop's fiber and polyphenols offer metabolic benefits, its carbohydrate density (16.84g/100g) makes it inappropriate for strict fasting windows; include with balanced meals to stabilize blood glucose