History
Sweetsop, whose scientific name is Annona squamosa, originates from tropical South America, the Caribbean, and tropical West Africa (Mali). The fruit is therefore endemic to the island. Sweetsop is also called atte in some parts of the world, and its tree is known as the attier.
Varieties
There are several varieties of sweetsop, distinguished mainly by the color of the fruit. The most common type is green, about the size of an apple, with soft scales. It measures around 6 to 10 cm in length, with a diameter of 7 to 10 cm, and rarely exceeds 250 grams. The edible part is the interior: a creamy white flesh that releases a fragrance reminiscent of cinnamon.
A rarer variety exists with purple scales and flesh that is violet near the skin and white toward the center. This type is found in Southeast Asia, particularly in Singapore.
A sweetsop is ripe when the scales begin to separate slightly, revealing orange-tinted edges, and when the fruit feels soft to the touch.
The attier is a small, highly branched tree, 3 to 8 meters tall, very similar to the soursop tree (Annona muricata). It can grow even in poor, sloping, rather dry soils, and can help stabilize fragile or degraded areas.
Its deciduous foliage forms a wide, open crown on a short trunk.
Medicinal properties
Its vitamin C content helps prevent asthma. Its vitamin B6 (niacin) supports heart health and helps reduce cholesterol levels. The potassium it contains helps lower blood pressure. Its magnesium contributes to maintaining healthy bones. It also helps the body produce more energy.
It can help prevent neural tube defects in babies during pregnancy.
Its many small, shiny black seeds have insecticidal properties.
However, like soursop, sweetsop is strongly discouraged for people with Parkinson’s disease. According to researchers, consuming the fruit may worsen symptoms such as tremors and muscle stiffness. These fruits contain acetogenins, which are plant neurotoxins. Although research has not yet reached definitive conclusions, for individuals affected by this condition, the sweetsop should be consumed with caution.
Uses
In Martinique, sweetsop is eaten mainly raw, but it is also used to make delicious juices and sorbets.
