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Even though it is widely distributed in the Amazonia lowland rainforests between Colombia and Bolivia, Annona hypoglauca is a very rare species, especially in cultivation.
This subtropical shrub or small tree, bears a close resemblance to other annonas. The fruit is the size of an apple with sweet pulp, melting like ice cream. Propagated by seed.
Mountain Soursop, Wild Custard Apple, Guanabana de monte, Wild Soursop. The fruit resembles Soursop but with less sugar and has distinctive pineapple flavor.
The tree is small, evergreen, growing up to 20' tall. It has glossy dark green leaves and the fruit is spherical with a yellowish skin; it is covered with prickles. The aromatic orange pulp contains light brown to orange seeds.
The tree is pretty cold hardy, as hardy as Annona glabra (Pond Apple) and can take some light frost. Seedlings are good root stock for grafted Soursop.
Season: All year, best during warm months. Origin: Tropical America. One of the most delicious annona. Fruit is sweet with slight sour addition, flavor is the best. Sweet and tart custard-like pulp. Extremely cold sensitive, minimum temperature 50F. Makes a superb milkshake, but can be eaten fresh as well. The tree is medium sized, very fast growing. Can be kept in a pot. We have very interesting article about growing and fruiting Soursop in apartment. Check out Tropical Treasures Magazine # 7.
Medium-sized tree with a trunk that usually branches fairly low. The bark is dark with light spots. Leaves are simple and alternate, displayed in a flat plane, very regularly arranged along the branchlet. The branchlet zig-zags between leaves. Deciduous in the dry season, losing all its leaves from December to April. Flowers from May to July, producing large, purple, solitary flowers along the branches; pollinate by beetles. It has hairy leaves and large, strong-scented flowers. From August to October, a large, green fruit with small spines develops. The fruit is rounded and 6-8", and is covered with a felt-textured brown skin. The surface of the fruit has hooklike projections. The pulp is similar in scent, appearance, and taste to that of the mango. It has many seeds.The soncoya requires a hot, humid climate.
The fruit pulp is edible and good but not marketed. In Colombia, the pulp is eaten raw or is strained for juice, drunk as a beverage or folk remedy. In Mexico, Soncoya juice is regarded as a remedy for fever and chills. Elsewhere it is given to relieve jaundice (probably because of its color). The bark decoction is effective against dysentery and a tea of the inner bark is administered in cases of edema.