How long does soursop last in the fridge? A Comprehensive Nutrition & Storage Guide

October 7, 2025 •

3 min read

Soursop is a highly perishable fruit, with a very short shelf life once it has ripened. Knowing exactly how long does soursop last in the fridge is essential for preserving its unique, tangy-sweet flavor and maximizing its nutritional benefits, including an abundance of vitamin C and fiber.

Quick Summary

A guide to maximizing soursop's freshness, covering storage times for unripe, ripe, and cut fruit, signs of spoilage, and long-term freezing methods for this nutritious tropical fruit.

Key Points

Refrigerate Ripe Soursop Immediately: Once ripe, soursop is highly perishable and should be stored in the refrigerator to maximize its very short shelf life of 2-3 days.
Properly Store Ripe Fruit: For best results, place ripe soursop in a perforated plastic bag or breathable container in the fridge, and do not wash it until right before you eat it.
Handle Unripe Soursop at Room Temperature: An unripe soursop will be firm and should be left on the counter for 3-5 days to soften and ripen properly before refrigeration.
Signs of Spoilage: A bad soursop will be excessively mushy, leak juice, have dark brown or black patches on the skin, and may develop a bitter, fermented odor.
Freeze Pulp for Long-Term Storage: To extend soursop's shelf life for up to 6 months, scoop out the pulp, remove seeds, and freeze it in airtight containers.

The Soursop Ripening Process

Before you can store soursop in the fridge, you must allow it to ripen properly. Soursop is typically sold in its firm, unripe state and needs time at room temperature to become soft and flavorful.

How to Ripen Soursop at Home

To ripen soursop, simply place it on your kitchen counter or in a fruit bowl, away from direct sunlight. The process usually takes a few days. You can monitor its progress by checking its firmness and smell daily. When fully ripe, the following characteristics will be noticeable:

Softness: The skin will yield to gentle pressure, similar to a ripe peach.
Color: The vibrant, dark green skin will lighten slightly to a yellowish-green hue.
Aroma: It will develop a fragrant, sweet, and slightly citrusy scent.

To accelerate the ripening process, place the soursop in a paper bag with a banana or an apple, as these fruits release ethylene gas that speeds up maturation.

How long does soursop last in the fridge?

Once your soursop has ripened to perfection, its shelf life dramatically shortens. You should move the fruit to the refrigerator immediately to slow down spoilage. In the fridge, a ripe, whole soursop will generally last for about 2 to 3 days.

Storing Ripe Soursop in the Fridge

Proper storage is crucial for extending the life of your ripe soursop. Here are some best practices:

Don't Wash It First: Only wash the fruit right before you plan to eat it. Excess moisture promotes mold and decay.
Use a Breathable Container: Place the soursop in a perforated plastic bag or a breathable container to prevent moisture from building up.
Avoid Stacking: Don't stack other items on top of the soursop, as its delicate skin can bruise easily.

Storing Cut Soursop

If you've already sliced your soursop, its life is even shorter. The exposed pulp is highly vulnerable to oxidation and spoilage. Cut soursop should be stored in an airtight container and consumed within 1 to 2 days. You can also use plastic wrap to cover the cut surfaces to limit exposure to air.

How to Tell if Soursop is Spoiled

An overripe or spoiled soursop is no longer safe to eat. Here's how to identify when it's time to discard the fruit:

Texture: The fruit will feel excessively soft, mushy, or leaky.
Color: The skin may have large, dark brown or blackish patches. The pulp inside may also start to discolor or turn brown.
Odor: Instead of a sweet and fragrant smell, it will have a faint off-odor or a fermented, bitter scent.

Long-Term Storage: Freezing Soursop Pulp

For those who want to enjoy soursop for a longer period, freezing the pulp is the best option. Frozen soursop pulp can last for up to 6 months. This method allows you to use the fruit later in smoothies, juices, ice creams, or desserts. Here is a simple process for freezing soursop:

Prepare the Fruit: Wait until the soursop is perfectly ripe, with a soft texture and sweet aroma.
Scoop the Pulp: Cut the fruit open and scoop out the soft, creamy white pulp with a spoon.
Remove Seeds: Carefully remove all the black, indigestible seeds from the pulp.
Package for Freezing: Place the seedless pulp into airtight, freezer-safe containers or resealable freezer bags. If using bags, press out any excess air before sealing.
Freeze: Label the containers or bags with the date and place them in the freezer. Thaw slightly before using in recipes.

Soursop Storage Comparison


Storage Method	Ripeness Stage	Estimated Shelf Life	Best For	Storage Tips
Countertop	Unripe	3-5 days	Ripening	Keep away from direct sun; use a paper bag to speed ripening.
Refrigerator	Ripe (Whole)	2-3 days	Immediate consumption	Use a breathable bag; do not wash before storing.
Refrigerator	Ripe (Cut)	1-2 days	Immediate consumption	Store in an airtight container; cover cut surfaces tightly.
Freezer	Ripe (Pulp)	3-6 months	Long-term storage for smoothies, juices, etc.	Remove seeds and store pulp in airtight freezer containers.

Conclusion

Soursop is a delicious and healthy fruit, but its short shelf life requires proactive storage measures. For fresh consumption, a ripe soursop should be refrigerated immediately and enjoyed within a few days to preserve its best flavor and texture. For long-term preservation, freezing the pulp is a simple and effective method. By following these storage guidelines, you can ensure you get the most out of this nutritious tropical delicacy. For more expert tips on storing fruits and vegetables, you can visit the Have A Plant resource on soursop storage.

Frequently Asked Questions

A soursop is ripe when its skin gives to gentle pressure, its color changes from dark green to a slightly lighter, yellowish-green hue, and it develops a fragrant, sweet smell.

No, you should not refrigerate an unripe soursop. It needs to be kept at room temperature for several days to ripen properly and achieve its full flavor.

Cut soursop should be placed in an airtight container and refrigerated. It is best to consume it within 1-2 days to prevent spoilage and flavor loss.

Signs of spoilage include a mushy texture, leaking juice, large dark spots or a blackish color on the skin, and an unpleasant, fermented, or bitter odor.

Frozen soursop pulp can be stored for 3 to 6 months in an airtight, freezer-safe container. This is the best method for long-term preservation.

No, it's best to avoid washing soursop before refrigeration. Moisture can accelerate mold growth and spoilage. Wash it thoroughly only right before you are ready to eat it.

Freezing is an effective way to preserve the nutritional content of soursop pulp, including its vitamin C and fiber. While there may be some minimal loss over time, it remains a healthy option.