How to Grow and Care for the Cachiman Fruit
From selecting the perfect fruit to cultivating your own tree, get a complete look at the sweet, creamy cachiman, also known as the sugar apple.
The cachiman is a tropical fruit belonging to the Annona genus. Native to the tropical regions of the Americas and the West Indies, this fruit has been cultivated for centuries and spread to other parts of the world by Spanish traders.
It is commonly known by several other names, including sugar apple and sweetsop. The tree itself is a small, well-branched shrub that thrives in lowland tropical climates.
Cachiman Varieties and Flavor Profile
The cachiman fruit is typically heart-shaped or spherical-conical, measuring between 5 and 10 centimeters in diameter. Its exterior is composed of knobby, loosely connected segments that give it a bumpy texture. As the fruit ripens, the spaces between these segments often change to a creamy-yellow color, signaling it is ready for harvest. While most varieties are pale green to blue-green, some cultivars, such as ‘Purple’ or ‘Kampong Mauve’, display a deep pink or purplish-red blush.
Inside the thick rind, the flesh is fragrant, creamy white, and has a texture that resembles custard—soft and slightly grainy. The flavor is predominantly sweet and aromatic. It is important to distinguish it from the related soursop (Annona muricata), which has a much tangier flavor profile despite some physical similarities.
Nutritional and Health Benefits
The cachiman fruit is particularly high in energy and an excellent source of vitamin C. A 100-gram serving provides a significant amount of the daily recommended intake for this vitamin, an antioxidant that helps protect the body. The fruit is also a good source of vitamin B6 and thiamine.
It contains essential minerals such as potassium, magnesium, phosphorus, and iron. The potassium content is particularly beneficial for heart health and maintaining muscular function. In various systems of traditional medicine, parts of the cachiman plant have been used for their perceived health benefits. For instance, leaf decoctions have been used to address digestive ailments, while the unripe fruit, which is astringent, has been used to manage diarrhea.
How to Select and Eat Cachiman
A mature fruit will show a creamy-yellow color between its knobby segments and should feel slightly soft or spongy when gentle pressure is applied; a rock-hard fruit is not yet ripe and will lack flavor. Avoid fruits with significant discoloration or damage. If you purchase a firm cachiman, it can be left on a countertop for one to three days to soften.
To eat the fruit, first wash the exterior thoroughly. It can be broken in half by hand, or the segments can be pulled apart. The creamy, custard-like pulp is then scooped out or eaten directly from the segments. It is very important to discard the shiny, black seeds found within the pulp. The seeds are toxic and should not be eaten or crushed.
Growing Cachiman at Home
As a tropical plant, the cachiman tree thrives in USDA hardiness zones 9 through 11, where it can be protected from frost and cold temperatures. The tree is sensitive to cold and can be damaged by temperatures below 50°F (10°C). It requires a location with full, direct sunlight for at least six hours a day to produce fruit.
The ideal soil for a cachiman tree is a well-draining, loamy soil rich in organic matter. While the trees are moderately drought-tolerant, they produce the best fruit when watered regularly, especially from the flowering stage through fruit development. A balanced fertilizer, such as a 10-10-10 formula, can be applied every four to six weeks during the growing season. While cachiman can be grown from seed, it may take three to four years before the tree begins to bear fruit.