What is the Closest Fruit to Soursop? Uncovering the Annona Family

October 4, 2025 •

4 min read

Over 2,300 known species make up the Annonaceae family, the largest family in the Magnoliales order. Among these many species, the cherimoya is considered to be the closest fruit to soursop, both belonging to the same Annona genus. The resemblance stems from their shared genetic lineage, but each fruit offers a distinct flavor and texture profile worth exploring.

Quick Summary

The cherimoya is the closest fruit relative to soursop, with both belonging to the Annona genus. While sharing a creamy texture and some tropical notes, their flavors and appearance differ significantly. Cherimoya is sweeter and smoother, while soursop is more tangy with a fibrous pulp.

Key Points

Closest Relative: The cherimoya (Annona cherimola) is the fruit most closely related to soursop, sharing the same botanical genus.
Different Flavors: While both have creamy flesh, soursop is notably more tangy, while cherimoya is sweeter and milder.
Genetic Family: Both belong to the Annonaceae, or custard apple family, which includes other relatives like sugar apple, atemoya, and custard apple.
Climatic Differences: Soursop prefers warm, tropical lowlands, whereas cherimoya thrives in cooler, subtropical climates at higher altitudes.
Physical Appearance: Soursop is typically large, oval, and covered in soft spines, while cherimoya is heart-shaped with overlapping scales.
Diverse Uses: Soursop is commonly used in juices and ice creams, while the milder, sweeter cherimoya is often eaten fresh with a spoon.

Introduction to the Annona Family

Soursop (Annona muricata) is a tropical fruit with a distinctive sweet-tart flavor profile, creamy white flesh, and a spiky green exterior. But it’s not a one-of-a-kind oddity; soursop is part of a large and diverse botanical family called Annonaceae, also known as the custard apple family. This family includes many other delicious and unique fruits that share a similar genetic lineage, and none is closer to soursop than the cherimoya.

The Closest Relative: Cherimoya (Annona cherimola)

Cherimoya, often hailed by Mark Twain as "the most delicious fruit known to men," is widely considered the closest fruit to soursop. Both fruits belong to the Annona genus and share a characteristic creamy, custardy texture. However, their flavors are quite different. While soursop leans towards a tangy, tropical mix of strawberry and pineapple, the cherimoya is known for its milder, sweeter flavor, often likened to a blend of banana, pineapple, and mango.

Cherimoya trees are subtropical, thriving at higher altitudes, while soursop prefers warmer, more tropical lowland climates. This difference in growing conditions and natural habitat is one of the key factors that lead to their distinct characteristics. Visually, a ripe cherimoya has a smooth, heart-shaped, or scaly exterior, whereas soursop is typically larger, oval, and covered in soft spines.

Other Notable Annona Relatives

Beyond the cherimoya, several other fruits from the Annona family are closely related to soursop, each with its own unique traits. These cousins offer a glimpse into the incredible diversity within this plant family.

Sugar Apple (Annona squamosa): Also called sweetsop, this fruit is known for its segmented, knobby skin and its intensely sweet, granular pulp. It is more widely cultivated than the cherimoya in some regions.
Atemoya (Annona x atemoya): A deliberate hybrid between the cherimoya and the sugar apple, the atemoya combines the best qualities of both parents. It offers a creamy, sweet flavor with notes of vanilla and pineapple and is better suited to warmer, more humid climates than the cherimoya.
Custard Apple (Annona reticulata): Often confused with cherimoya and sugar apple, the true custard apple has smooth, reddish-brown skin and is generally considered to have a less prized flavor. It is sometimes called bullock's-heart due to its shape.

Comparing Soursop to Its Closest Relatives

To help differentiate between these similar yet distinct fruits, the following table provides a quick overview of their key characteristics.


Feature	Soursop (Annona muricata)	Cherimoya (Annona cherimola)	Sugar Apple (Annona squamosa)	Atemoya (Annona x atemoya)
Flavor	Sweet and tangy, with hints of pineapple and strawberry	Mild and sweet, like a mix of banana, pineapple, and mango	Very sweet, like custard or vanilla cream	Sweet and custardy, with notes of vanilla and pineapple
Texture	Creamy, but can be fibrous	Creamy and custard-like, very smooth	Soft, segmented, and slightly granular	Very creamy, like a soft flan
Appearance	Oval, green, with soft, spiky exterior	Heart-shaped, green, with unique overlapping scales	Knobby, segmented green exterior	Bumpy green exterior, often resembling an artichoke
Origin	Tropical Americas and Caribbean	Andes mountains of Ecuador and Peru	Tropical Americas	Hybrid cross of cherimoya and sugar apple
Growing Climate	Warm, humid tropical lowlands	Subtropical, cooler temperatures at higher altitudes	Wet tropical or near-tropical	Tropical to subtropical, more tolerant of warm, humid conditions

Culinary Uses of Annona Fruits

Each fruit's unique flavor and texture profile lends itself to different culinary applications. Soursop's tangy kick and fibrous texture make it ideal for juices, smoothies, and flavorful ice creams. Its fibrous pulp is also often strained for use in custards and desserts. Cherimoya, with its smoother, sweeter pulp, is best eaten fresh with a spoon, often after chilling to enhance its delicate flavor. It can also be added to fruit salads or blended into smoothies. Sugar apple and atemoya are also delicious when eaten fresh, offering a delightful creamy sweetness. All these fruits share a common versatility in being used for a wide range of desserts and beverages, from shakes to sherbets.

Conclusion

The closest fruit to soursop is undoubtedly the cherimoya, a fellow member of the Annona genus. While they share a characteristic creamy texture and belong to the same botanical family, their flavors, appearances, and growing climates distinguish them. Exploring the variety of fruits within the Annonaceae family, from the intensely sweet sugar apple to the nuanced atemoya, reveals a fascinating world of tropical flavors that are both familiar and wonderfully unique. The next time you encounter one of these relatives, you can appreciate the intricate genetic links and the diverse tastes that make them all special members of the soursop family.

Frequently Asked Questions

No, soursop (Annona muricata) and custard apple (Annona reticulata) are not the same fruit, although they both belong to the Annona genus within the Annonaceae family. Soursop has a spiky skin and a sweet-tart flavor, while the true custard apple has smoother, reddish-brown skin and a different, often less flavorful taste.

A cherimoya has a milder, sweeter flavor than soursop, with notes often compared to a blend of banana, pineapple, and mango. Soursop's taste is more a combination of tangy pineapple and strawberry, with an underlying creamy texture.

Yes, guanabana is a common Spanish name for soursop. In Latin America and the Caribbean, the fruit of Annona muricata is widely known as guanábana.

Atemoya is a hybrid fruit created by cross-pollinating a cherimoya and a sugar apple. It combines the best qualities of both, resulting in a sweet, custardy flavor and a creamy texture.

While most Annona fruits are prized for their edible pulp and can be eaten fresh, their flavors vary. Some, like the true custard apple (A. reticulata), are considered less flavorful when fresh than others, such as cherimoya or sugar apple.

The leaves and seeds of some Annonaceae family members, including soursop and cherimoya, contain neurotoxic compounds called annonacins. High consumption of teas or other preparations from these parts has been linked to atypical Parkinsonism in some regions, though the fruit flesh itself contains significantly lower amounts.

Besides cherimoya, the Annonaceae family includes fruits such as the sugar apple (sweetsop), atemoya, custard apple (bullock's-heart), and the American pawpaw. Other less common varieties also exist within this large botanical family.