soursop

The tropical Soursop has even more and nobody cares (tip: They should.

But I wonder about the possibility of producing varieties of pawpaw (or soursop or other related Annonas) that don't produce annonacin.

Contradictorily, consumption of soursop fruit is correlated with the development of neurodegenerative disease (Parkinson disease), which is attributed to the presence of annonacin in the seeds.

The soursop case involved prolonged and daily intake, as well.

Maybe not helpful if you haven't had soursop.

Some examples are avocado, cherimoya, and soursop.

Guanabana is an Annonaceae also called soursop.

I'm not sure the medical evidence is in on pawpaw's, but soursop is responsible for high rates of atypical Parkinson's in areas where it's a staple.

Relatives such as the soursop are available year-round in tropical areas, but if you limit your intake to the pawpaw only, eating a handful when they are ripe each year probably won't hurt you.

There is plenty of fruits (Pawpaw, loquat, soursop come to mind) that are really not grown at-scale commercially in the US due to spoilage, easy to bruise, or other similar issues.

It's also a joy to wander around and discover new foods from all over the world - fresh lychee, frozen puffed tofu, salted puffed mung beans, and soursop juice are all things I only got to try because of H-Mart or Lotte.

(Survives -30 degrees) "It belongs to the genus Asimina in the same plant family (the Annonaceae) as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop."

Most of them recognizable easily by having a skin sculpted with "scaly" marks, or thorns like a pineapple: Sugar apple, soursop, sweetsop, Atemoya, also a genus in temperate areas, Asimina.

Annonaceae is the family of the Paw Paw, Cherimoya and Soursop.