GROW YOUR OWN GUANABANA TREE CANCER REMEDY SOURSOP GRAVIOLA ANNAON MURICATA SEEDS.

3x Soursop Hardy tree / seeds

Soursop (Annona muricata), also called guanabana or Graviola, is a fruit in the Annonaceae, or custard apple, family. The fruit is somewhat irregular in shape, resembling an enlarged, upside-down avocado—assuming we are comparing fruits in reference to how each hangs from its respective tree.

Soursop skin is thick and covered with prickly spines and ranges from bright green to pale yellow-green in color. The flesh is off-white and often fibrous, with a creamy, custard-like texture. The fruit is laden with almond-sized brown or black seeds (anywhere from 30-200 per fruit), each in its own “pocket” of flesh.

Soursop tastes like the ultimate combination of pineapple and mango. Because of its sweet reputation, it is frequently used to make treats like ice cream, custards, smoothies, leaf tea and drinks. When perfectly ripe, soursop scooped right out of the skin with a spoon will satiate any desire for a delectable treat.

To eat a soursop raw—which is perfectly acceptable and delicious—cut it in half, and scoop out the flesh with a spoon. Be sure to work around or spit out any seeds, as they are known to be somewhat toxic if consumed without processing. Alternatively, you can remove the skin and bite into it like an apple (still avoiding seeds) or cut it into apple-like slices and enjoy the flesh straight off the skin.

The first step to growing a healthy soursop tree is selecting the right location. Guanabana trees require full sunlight to part shade to thrive, so choosing a spot with at least six hours of direct sunlight daily is essential.

Additionally, soursop trees prefer a warm and humid climate, so they should be planted in a location with a consistent temperature of 70-80°F.

Soursop is known to be more of an extreme tropical fruit tree, meaning they are sensitive to cold weather. A microclimate is ideal for soursop, protecting them from more freezing temperatures in winter.

Soursop trees require well-draining soil with a pH between 5.5-6.5. The soil should be rich in organic matter, such as compost or manure, and free from rocks and debris.

Step by step how to grow 😊

Soak the seeds in warm water overnight. Fill a cup with warm water. Place the seeds in the cup to ready them for planting the next day.

Fill a pot with a seed-starting mix.

You will need a growing tray or pot

Also, find a bag of mix, and then distribute it evenly in the tray.

Pour the mix in until it is up to the tray’s rim.

You can make your own mix by combining 1 part perlite, 1 part vermiculite, and 1 part coco peat or peat moss.

Avoid using soil from your yard, since this soil is not sterilized and can harm the seed.

Distribute the guanabana seeds evenly throughout the tray. Push them about 1⁄2 in (1.3 cm) deep into the mix.

Leave the tray in a shady spot until the guanabana sprouts. Shade prevents the seed mix from drying out. Although sour sop trees do well in sunlight, it is better to make sure the seeds begin growing before putting them in it. Keeping the soil moist is more important when starting the seeds.

After the seeds sprout in 4-5 weeks, you can move the tray to partial sunlight to prepare them for transplanting. Partial sunlight is 4 to 6 hours of sunlight a day.

Keep the tray out of full sunlight until the seeds are ready to be transplanted.

Water the mix daily for 2 to 4 weeks. Water the mix immediately after planting the seeds. Then, return each day to make sure the mix is moist. You can do this by using a spray bottle to give the soil a light misting.

Transplant the seedling once it outgrows the tray. After at least a month, the seedling may get too big for the growing tray. You can transplant it immediately into a pot or a black plastic bag. Make sure the container is bigger than the plant and filled with potting mix. The container also should have holes on the bottom for water drainage.

If you use a black plastic bag, you can poke drainage holes in the bottom.