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Mountain Sop

Annona muricata (Mountain variety)

🌍 Caribbean highlands, cultivated in elevated regions of Jamaica, Trinidad, and Dominica📅 May–September (peak), some year-round production

What is Mountain Sop?

Mountain sop is a prized variety of soursop that grows in the cooler, elevated regions of the Caribbean. Known for its exceptionally sweet and aromatic flesh, mountain sop is considered by many Caribbean fruit lovers to be superior to lowland soursop. The fruit tends to be smaller but more flavorful, with a creamier texture and a more intense tropical flavor profile combining strawberry, pineapple, and citrus notes.

💚 Health Benefits of Mountain Sop

✓Exceptionally high vitamin C content for immune support
✓Contains acetogenins examined in laboratory research; there is no evidence that the fruit treats cancer
✓Rich in antioxidants that combat oxidative stress
✓Anti-inflammatory compounds supporting joint health
✓Natural calming properties traditionally used for relaxation

🍴 How to Eat Mountain Sop

Cut the fruit in half and scoop out the creamy white flesh. Remove the large black seeds. Eat fresh, blend into juice, or use in smoothies and desserts. The sweeter mountain variety is excellent eaten plain without added sweetener.

📦 Storage & Preparation

Ripen at room temperature until slightly soft to touch. Ripe fruit keeps 2-3 days in the refrigerator. Pulp can be frozen for up to 6 months.

📊 Nutrition Facts

Rich in vitamin C, B vitamins, potassium, magnesium, and dietary fiber. Contains beneficial acetogenins and antioxidants. One cup of pulp provides approximately 140 calories.