1. Check the fruit: If your soursop feels firm, it is not ripe yet. 2. Ripen at room temperature: Keep unripe soursop on the counter at approximately 68–77°F. Do not refrigerate it while it is still hard. 3. Check daily: The fruit is ready when it feels slightly soft when gently pressed. Avoid squeezing it repeatedly. 4. Refrigerate when ripe: Place ripe soursop in the refrigerator and enjoy it within 2–4 days. 5. Store cut fruit safely: Place cut soursop pulp in an airtight container, refrigerate it and use it within 2–3 days. 6. Freeze it for later: Remove the skin and seeds, place the pulp in a freezer-safe container or bag and freeze it for up to six months. Important: Soursop seeds should not be eaten, crushed or blended.