Granadilla

Introduction

Granadilla is passionfruit’s super sweet sibling. In the same family (passiflora) as regular sour passionfruit. There is no need to wait until it is wrinkled. As soon as you get them, you can start eating them. The interior has the same texture as passionfruit, but the flavour is sweet like papaya. 

Vitamin contents

Granadilla provides vital vitamins such as A, B1, B2, B3, B9, C, E and K. It is also rich in fibre, iron and potassium.

History

A few of the many names for granadilla include sugar fruit, Sweet Granadilla, Granadia, Grandilla, and Granada China. Since the beginning of time, granadillas have grown naturally in South and Central America. The vines were introduced to areas in the United States, Asia, and the Caribbean in the early 19th century. They flourish in elevations between 3,000 and 8,850 feet, particularly in the Andes Mountains.

Regions

The seedy, sweet and sour fruits were originally from Central and South America, but they have since spread throughout the world’s tropical and subtropical regions.

Flavours & Texture

The seeds give the pulp a crunchy texture, and the pulp is moist, slick, and aromatic. Granadillas have a flavour that is fruity, bright, sweet, and tangy with undertones of the tropics and flowers. The seeds also bring out nutty undertones.

How to eat?

The pulp can be spooned out and eaten raw after breaking the brittle rind in half or broken with your hands. 

Preparation

Granadilla pulp can be added to fruit salads, yoghurt as a fresh topping, and dressings. Granadilla pulp can also be juiced and used for fruit drinks, cocktails, and smoothies. The pulp can also be used to flavour ice cream, sorbets, jams, and other desserts.