The skin of the soursop is thin, irregular in shape, and remains green when the fruit is ripe. The white flesh is soft and studded with shiny black seeds. The soursop is soft and easily damaged when ripe. It is transported and sold unripe to prevent bruising. Eat it when it begins to feel soft.
The flesh is acidic, and requires sugar to taste. The seeds are a nuisance. Probably for these reasons, the soursop fruit is seldom eaten fresh. It is generally used to make juices or processed desserts. It is sold in the markets, but we have not seen it in large quantities.