Annona Nutrition Facts | Clean, Simple Guide

Annona fruits pack fiber, vitamin C, and potassium, averaging 60–95 calories per 100 g depending on the species.

Annona Fruit Nutrition: Core Numbers

Think of this group as cousins with creamy flesh and fragrant pulp. The macronutrient pattern stays similar across them: mostly water, carbohydrate for energy, a modest dose of fiber, and tiny amounts of fat and protein. The mineral story leans toward potassium, while the vitamin story leans toward vitamin C and a spread of B vitamins.

Below is a compact view of three popular species so you can weigh choices at a glance. Values reflect raw fruit. Ranges come from typical variability by sample and ripeness.

Species	100 g Snapshot	Notable Micros
Cherimoya	~75 kcal • 17.7 g carbs • 3.0 g fiber	~13 mg vitamin C • ~287 mg potassium
Soursop	~66 kcal • 16.8 g carbs • 3.3 g fiber	~21 mg vitamin C • ~278 mg potassium
Sugar Apple	~94 kcal • 23.6 g carbs • 4.4 g fiber	~36 mg vitamin C • ~248 mg potassium

Those numbers come from lab datasets compiled by MyFoodData from USDA records, which also show serving-size panels for cups and whole fruit. You can open a detailed page like cherimoya on USDA FoodData Central for full nutrient tables and measurement notes.

How Serving Size Changes The Math

Portions add up. A cup of cherimoya pieces lands near 120 calories with around five grams of fiber and more than 450 mg of potassium. A cup of soursop pulp lands near 149 calories with about seven grams of fiber and more than 600 mg of potassium. A cup of sugar apple pulp pushes higher on both energy and fiber. If you log foods, match your entry to the prep listed in the database, since skin and seeds are discarded.

Vitamin C swings by species and serving. A half to one cup of these fruits can cover a wide slice of the daily target. For context, the vitamin C fact sheet lists 90 mg for men and 75 mg for women as daily reference values for adults.

Why Annona Fruits Feel So Filling

The custard-like texture slows eating. Fiber pulls in water, which adds volume in the gut. Natural sugars deliver quick energy, while tiny amounts of fat and protein round out the mouthfeel. Many folks report that a few scoops are satisfying, especially after a savory meal.

Flavor Notes And Ripeness Cues

Flavor runs from tropical pineapple-banana in soursop to vanilla-pear in cherimoya and rich custard in sugar apple. Ripe fruit yields to gentle pressure and carries a sweet aroma. Off-ripe fruit tastes bland and starchy. Overripe fruit turns mushy and can taste alcoholic.

Annona Nutrition Guide: Species And Serving Tips

Cherimoya

Per cup of pieces, lab panels show about 120 calories, just under five grams of fiber, and more than 450 mg of potassium, plus a fifth of the daily vitamin C target. That makes it a handy fruit for a snack plate or a yogurt bowl. Slice in half, spoon the flesh, and leave the black seeds behind.

Soursop

Per cup of pulp, the panel shows about 149 calories, seven grams of fiber, and more than 600 mg of potassium. The taste skews tart-sweet, so it pairs cleanly with lime, mint, and coconut milk. Blend gently to keep the silky texture, and strain if you prefer a smoother sip.

Sugar Apple

Segmented lobes open to creamy pockets with a high fiber count per cup and a striking vitamin C yield. It’s snackable out of hand. Chill, then break apart and eat the custard-like flesh, setting seeds aside as you go.

Atemoya

This hybrid of sugar apple and cherimoya lands between them on texture and sweetness. Specific entries vary by cultivar, yet the profile again points to carbohydrate energy, gentle fiber, and useful potassium. Treat it like cherimoya for prep.

Seed And Skin Safety Basics

Enjoy the ripe pulp only. Skip the seeds and peel. Researchers working on Caribbean clusters of atypical parkinsonism flagged chronic intake of Annonaceae plant parts, especially teas and seeds, as a possible risk. University herbal safety pages advise eating the fruit while discarding seeds; the same pages advise against leaf teas in pregnancy.

That guidance traces to acetogenins such as annonacin reported in seeds and leaves. Food pages do not list annonacin values for edible pulp. Choosing the ripe pulp and avoiding seeds and home-brewed leaf infusions keeps your plate on the cautious side.

Table: Prep Choices And Nutrition Trade-Offs

Prep	What Changes	Smart Swap
Raw, Chilled	Full fiber and vitamin C; clean fruit sugars	Add a pinch of salt and lime to punch up flavor without extra sugar
Smoothie With Milk	Protein rises; vitamin C dips a little with air and time	Blend briefly; add ice last; drink soon after blending
Baked Dessert	Heat softens texture; vitamin C loss; added sugars shift totals	Use smaller portions; lean on spices and fruit for sweetness

Buying, Storing, And Prepping

Selecting Good Fruit

Pick fruit that feels heavy for size with unbroken skin. A touch of softness near the stem signals ripeness. If it’s hard, hold at room temperature in a breathable bag for a day or two.

Storing For Peak Texture

Once ripe, move fruit to the fridge and eat within two days. Cold slows browning. Cut fruit darkens faster; a quick rub of lemon juice helps if you’re prepping ahead.

Simple Prep Ideas

• Chill, halve, and spoon the flesh as you would a soft avocado.
• Fold cubes into cottage cheese or Greek yogurt with toasted coconut.
• Blend pulp with ice, lime juice, and a splash of coconut water for a light shake.

Allergy And Intolerance Notes

Allergy reports are uncommon, yet cross-reactions can appear in people with latex or birch sensitivities. Start with a small tasting if you’ve never tried these fruits before.

Smart Pairings For Balanced Plates

A small bowl of cherimoya beside two eggs covers energy, fiber, and protein with little planning. For a plant-based plate, try soursop with chia pudding and toasted almonds. For dessert, serve sugar apple with Greek yogurt and sliced strawberries.

Bottom Line For Your Cart

Pick the ripe pulp of these tropical fruits, skip seeds and peel, and keep portions around a cup. You’ll get fiber, potassium, and a handy dose of vitamin C with a flavor profile that makes fruit time easy to enjoy.