This is a soursop:
I’ve seen them in sizes ranging from both my fists side by side to about double that. The skin is fairly tough, and covered with bumps. Often it has the heart shape you see above (probably why it’s called coeur de beouf in the Democratic Republic of Congo), with the point usually fairly defined, even if it doesn’t tip to one side like this one.
Inside, the flesh is cream colored, with a defined core and hard, black seeds. When fully ripe, the flesh is very soft, basically mushy with the core remaining fibrous.
If it’s a little under ripe, you can section it into wedges and eat it like a watermelon. It’s often turned into juice by cutting the skin off and squeezing the fruit by hand (leaving the seeds and fibrous core behind) or by throwing it in a blender. Soursop is often used to flavoring ice cream. In Trinidad and Tobago, we could get soursop flavored yogurt made by at a monastery. It is very fragrant, and tastes like a strawberry-pineapple-banana mixture. Sometimes there are coconut notes in there, too. Once you get past the texture, which can be a little off-putting since it combines mushiness and stringiness in one package, it’s a tasty tropical treat.