Annona Nutrition | Tropical Fruit Snapshot

Annona fruit pulp delivers gentle calories with fiber, vitamin C, and potassium; values shift by species and ripeness.

What Counts As Annona Fruit Pulp?

Shops group cherimoya, soursop, sugar apple, atemoya, and a few cousins under the same family. All share a custard-like interior with glossy seeds. The edible part is the white pulp. Peel and seeds go to the bin. When nutrition databases report numbers, they refer to that pulp. You’ll see small swings based on growing region and ripeness, which is normal for fresh fruit.

Most shoppers meet these fruits as whole produce, frozen pulp, or a smoothie base. Fresh fruit gives the cleanest read on macronutrients. Frozen pulp can include a little trapped juice, which nudges sugars up on the label. Blends with added sweetener change the math and don’t reflect the raw fruit.

Annona Fruit Nutrition Breakdown (Per 100 g)

The values below use common database entries for raw pulp. Treat them as a range you’d expect at the table, not a lab constant. Serving sizes in cups vary by species and cut size, so per-100 g keeps comparisons fair.

Species (Raw Pulp) Calories Notable Nutrients
Cherimoya (A. cherimola) ~75 kcal Potassium ~270–460 mg; Vitamin C ~12–20 mg; Fiber ~2 g
Soursop / Guanábana (A. muricata) ~66 kcal Vitamin C ~20–21 mg; Potassium ~280–625 mg; Fiber ~3 g
Sugar Apple / Sweetsop (A. squamosa) ~94 kcal Carbs on the higher side; Fiber ~2–3 g; Potassium present
Atemoya (A. cherimola × squamosa) ~95–100 kcal Rich, dessert-like; Fiber ~2–3 g; Moderate vitamin C

Macronutrients: Carbs, Fiber, And A Little Fat

These fruits lean carb-forward with modest protein and fat. The carbs mostly come from glucose and fructose, with a share of soluble and insoluble fiber. That combo explains the soft texture and the ripe scent you get on the counter. A typical 100 g portion lands near 16–24 g carbs, 2–3 g fiber, and under 1 g fat for most species, with sugar apple trending higher on sugars.

Cherimoya sits mid-range on sugars and gives near 2 g fiber per 100 g. Soursop brings a touch more fiber while staying light on calories. Either fruit slips into breakfast bowls, yogurt, or spoon-eaten wedges without pushing daily calories hard.

Vitamins And Minerals You Actually Get

Vitamin C shows up across the group, strongest in soursop. Cherimoya still gives a helpful boost along with a spread of B-vitamins. Potassium is steady in both, and that matters for people watching sodium balance. You’ll also find small amounts of magnesium and copper. Exact figures shift with variety and ripeness.

For a deeper dive on daily needs and food sources, see the NIH vitamin C sheet. For raw item specifics, database pages for cherimoya and soursop list full panels with serving toggles and lab notes.

Annona Fruit Nutrition Facts For Home Cooks

Home cooks want pantry-ready numbers. Here’s a compact view drawn from common database entries for raw pulp. Use it when you portion smoothies or set up recipe macros.

Nutrient Cherimoya (per 100 g) Soursop (per 100 g)
Calories ~75 kcal ~66 kcal
Carbs ~18 g ~16 g
Fiber ~2 g ~3 g
Sugars ~13–14 g ~14 g
Protein ~1.6 g ~1.0 g
Vitamin C ~12–20 mg ~20–21 mg
Potassium ~270–460 mg ~280–625 mg
Magnesium ~12–27 mg ~21–47 mg

Serving Ideas That Keep The Numbers Honest

Serve fresh wedges cold with a squeeze of lime. Dice into a fruit salad where banana and pineapple already carry sweetness. Blend with ice and plain yogurt for a creamy shake. Skip extra sugar; these fruits bring their own. If you cook the pulp into syrup or jam, water loss concentrates sugars, so portions should shrink.

Frozen pulp saves prep time. Scan labels for plain pulp versus blends. A “pulp plus sugar” tub behaves like a dessert base, not a fruit serving. Many packages list per-cup stats; switching to a kitchen scale gets you back to per-100 g tracking.

Selection, Storage, And Prep

Pick fruit that yields softly to a thumb press with green-to-yellow skin and no large wet spots. Leave firm fruit on the counter to ripen on a plate. Chill once fragrant and slightly soft to slow down browning. To prep, slice in half, scoop the white flesh, and flick out the dark seeds. The seeds are hard and inedible.

Brown flecks on the surface happen as cells bruise during handling. Flavor stays fine when aroma is sweet. If pulp smells fermented or tastes fizzy, that fruit spent too long at room temp. Use ripe fruit within two days of softening for the best vitamin C retention.

Health Context And Sensible Cautions

These fruits fit a balanced pattern with produce, grains, and protein. People tracking potassium intake for medical reasons should log servings and speak with a clinician. A second caution is unique to this plant family: seeds and leaves carry annonaceous acetogenins. Research teams and European agencies continue to study those compounds, so stick to edible pulp and skip homemade teas made from leaves or seeds.

For background, a risk review supported by EFSA examines Annona muricata preparations and notes uncertainty around concentrated non-pulp products. The review is about supplements, not fresh pulp, yet it explains why many dietitians steer home cooks toward fruit flesh only.

Portion Guides And Real-World Uses

One heaped cup of cherimoya pieces lands near 160 g. That’s roughly 120 kcal with fiber and a fair amount of potassium. A cup of soursop pulp sits near 225 g and about 149 kcal in database entries. Bowls and cups vary, so weigh once and write down your household cup to grams ratio. That one habit pays off when you track recipes or plan smoothies for the week.

A good blend pairs one ripe portion with tart berries or citrus to keep sugars balanced per glass. Add chia or oats if you want thicker texture and a little extra fiber. For frozen treats, churn plain pulp with lime and a pinch of salt; you get sorbet-level flavor with no added syrup.

Method Notes: Where The Numbers Come From

Nutrition panels for these fruits trace back to public databases that compile lab analyses and documented entries. Two reference pages with clear serving toggles and nutrient panels back the 100 g ranges used here: cherimoya data and soursop data. You can inspect those panels for micronutrient detail beyond this overview.

For vitamin C context, the NIH vitamin C sheet outlines daily targets and food sources in plain language. That’s handy when you plan menus around produce-rich meals. It also notes cooking loss and why raw fruit helps you hit daily intakes.

Bottom Line For Shoppers

Pick the fruit you can find and eat the pulp. Cherimoya brings a creamy spoon feel; soursop brings a tangy chill; sugar apple leans dessert-sweet. Across the group you get light-to-moderate calories, gentle fiber, potassium, and a lift of vitamin C. Keep portions sensible and skip non-pulp preparations.