Before the colonization of the Americas, sweetsop was an important foodstuff and medicine to indigenous tribes. It is a medium-sized shrub, with purple-flecked, jade-colored flowers that grow in clusters. The mature fruit has a purple or black coloring when ripe, and it is covered in leathery scales. When the outer skin is removed, the flesh has a gooey consistency and sweet smell and taste. Other common names include custard apple, sugar apple, bull’s heart, and bullock’s heart.
WHERE IT CAN BE FOUND:
Tropical Central America, tropical South America, Southern Mexico, Caribbean, Asia, Australia, Philippines, Florida
PROPERTIES AND USE:
Antibacterial, anti-inflammatory, antiparasitic, hypotensive, emollient, and treats skin conditions, burns, lice, arthritis, sore muscles, rheumatism, gout, indigestion, diarrhea, painful menstruation, colic
TRADITIONAL PREPARATION:
Sweetsop fruit can be eaten raw and is often added to desserts, jellies, and jams. For skin conditions and burns, make a poultice with the unripened fruit’s flesh. It can also be used as a facial mask and to soothe skin irritations and acne. Sweetsop leaves can be brewed or used as a decoction to help with digestive problems. Philippine shamans use the bark and roots to make a tonic to help with colic, indigestion, and diarrhea.
