Soursop
红毛榴莲 · durian belanda
Soursop in October (this month)
Look for Malaysia
This origin is in fresh-crop season.
MalaysiaVietnam
Fresh cropStored / lateNot shipping
Fresh crop now (1)
MY
MalaysiaJohor, Perak
Fresh cropLocal soursop (durian belanda)
Harvested all year
Grown all year with uneven peaks. Mostly sold at wet markets and used for juice.
Skip this month (1)
VN
VietnamMekong Delta (Tien Giang)
Off seasonMang cau xiem
Not shipping now
Main season Apr–Jul.
How to pick at the shelf
- FeelGives slightly when pressed. Rock-hard fruit is unripe.
- SkinDull, yellowish-green, with soft spines that bend easily.
- SmellSweet and tropical.
- AvoidBlack patches and cracks.
At home
KeepCounter, then fridge
LastsRipen 2–4 days, then 1–2 days
Ripe soursop goes bad fast. Scoop out the pulp, remove the seeds and freeze it for juice or smoothies.
Buying tips (3)
- Soursop is tangy-sweet, a bit like pineapple and banana with a creamy texture. Popular as juice and in ice cream.
- Fresh whole soursop is mainly found at wet markets. Frozen pulp is sold year-round.
- Remove all seeds before eating or blending. They shouldn't be eaten.
Common questions
- When is soursop season in Singapore?
- Malaysia: all year; Vietnam: Apr–Jul. Fresh-crop months by origin.
- Which country's soursop is best in October?
- Look for Malaysia.
- How do I pick a ripe soursop?
- Feel: Gives slightly when pressed. Rock-hard fruit is unripe. Skin: Dull, yellowish-green, with soft spines that bend easily. Smell: Sweet and tropical. Avoid: Black patches and cracks.
- How should I store soursop?
- Counter, then fridge. Lasts Ripen 2–4 days, then 1–2 days. Ripe soursop goes bad fast. Scoop out the pulp, remove the seeds and freeze it for juice or smoothies.