@ AGROBiz | JULY-AUGUST. 2026

• Soursop remains a relatively quiet crop largely cultivated by smallholders and in smaller orchards.

• There is more to soursop than its health reputation.

• Its future could depend on connecting farmers with processors and markets, turning a familiar backyard fruit into a more organised commercial opportunity.

BY ADELINE ANTHONY ALPHONSO

Soursop may not command the attention of durian, pineapple or banana. Still, its green, spiny skin and soft white flesh are familiar to many Malaysians, whether from a tree in a village garden, a roadside stall or a glass of soursop juice.

Yet for all that familiarity, Annona muricata rarely features in conversations about Malaysia ' s commercial fruit industry.

That does not necessarily mean the fruit has been forgotten.

According to Tan Kok Kiat, a Research Officer at Forest Research Institute Malaysia( FRIM) and co-author of a Malaysia Biodiversity Information System( MyBIS) newsletter on soursop, the fruit ' s low profile does not necessarily mean interest in it has disappeared.

Instead, he believes soursop has been overshadowed by crops that have received greater commercial attention and investment, particularly premium fruits such as durian.

" Soursop has historically remained a niche fruit crop in Malaysia," Tan said, noting that cultivation has traditionally been decentralised among smallholders, family orchards and mixed farms.

The crop, however, may be quietly evolving beyond its traditional freshfruit market.

Tan said commercial interest has increasingly extended into processing, with soursop being made into frozen pulp, cordials, purees, herbal teas and other products.

Tan Kok Kiat

That shift could offer one answer to a problem that has long made soursop difficult to commercialise: it does not keep well.

“ Soursop cures cancer.”

No strong evidence shows soursop can treat cancer in humans. Research is still largely at the laboratory stage.

“ More is better.”

Soursop contains annonacin, which has shown neurotoxic effects in laboratory studies. Large, regular quantities and concentrated supplements warrant caution.

A FRUIT IN A HURRY

Soursop is highly perishable, softening rapidly after harvest because of its high respiration rate. This creates difficulties for farmers and traders trying to transport fresh fruit over longer distances without bruising or deterioration.

For growers, production also comes with its own challenges.

MYTH

MYTH

“ Soursop is a major Malaysian crop.”

It remains largely a specialty crop, with production traditionally centred on smallholders and smaller orchards.

Tan pointed to fruit borer damage as one issue, with affected fruit potentially losing a significant portion of usable pulp. Protecting fruit through bagging or netting can help, but also adds labour costs. Fungal diseases are another concern. These challenges help explain why soursop may suit a specialised supply

“ Soursop has beneficial nutrients.”

The fruit contains fibre, vitamin C, minerals and antioxidant compounds.

“ Soursop can be processed.”

FACT

FACT

Its pulp can be made into juice, puree, frozen products, desserts and other foods.

MYTH