Cold is the entire conversation
A soursop is a genuinely tropical tree and Central Florida is not the tropics. It is unhappy below about 40 degrees, damaged in the thirties, and a hard freeze will kill an unprotected young one outright. Everything else about growing it is straightforward; this one point decides whether you succeed.
Which leads to the honest recommendation: grow it in a large container for its first several years, and move it. A 20 or 25 gallon pot on a dolly, kept in full sun from March to November and wheeled into a garage or against a warm south wall for the handful of cold nights, is the arrangement that actually works here. It also keeps the tree at a size you can reach.
If you do plant it in the ground, pick the warmest, most sheltered corner you have: south or south-east facing, against a wall or under high canopy, out of the wind, and away from any low spot where cold air settles. Mulch thickly and be ready with a frost cloth.
After a cold snap, leave the damage alone until spring. An Annona often resprouts from wood that looks finished, and cutting in January removes tissue that was going to be the new growth.
Hand pollination, and why the fruit is lopsided
Soursop flowers are poorly designed for the insects we have. The female parts are receptive before the pollen is shed, and the thick petals barely open, so natural fruit set here is low and the fruit that does set is often misshapen because only part of it was pollinated.
Hand pollination fixes it and takes a minute. Collect pollen from a flower whose inner petals have just parted, in the late afternoon, with a small brush, keep it overnight in a closed container, and brush it onto a flower in the receptive stage the next morning. The difference between a hand-pollinated soursop and a chance-pollinated one is the difference between a proper four-pound fruit and a small bent one.
Feeding and water
It grows hard in warmth and wants feeding through the warm season, then nothing from October. Keep the soil evenly moist and never let it dry right out; a soursop in a container in a Florida summer may need water daily.
The fruit is ready when the green skin lightens slightly and the soft spines flatten and spread. Pick it firm, let it soften indoors for a few days, and eat it the moment it yields to a thumb. A soursop left on the tree to ripen will fall and burst.