granadilla

Granadilla is a common name for several species of passion fruit in the genus Passiflora, most notably Passiflora ligularis, often called sweet granadilla. In some markets the term is used for varieties of Passiflora edulis, which produce the purple and yellow passion fruits more widely known as passion fruit. The fruit typically ripens to a yellow or orange skin depending on the cultivar, with a fragrant, juicy pulp and small edible seeds.

Description and distribution

Sweet granadilla, a tropical climbing vine, is grown in many parts of the world with warm, subtropical climates. It prefers full sun, well-drained soil, and support such as a trellis or fence. Production is concentrated in Andean and tropical countries, including Colombia, Ecuador, Peru, and Costa Rica, among others.

Cultivation and harvest

Plants are cultivated for fruit production and may require assistive pollination in some environments. Fruits mature several months after flowering, and harvesting is timed when the rind color changes and an aroma develops. Ripeness is typically indicated by color change and a slight softening near the stem.

Uses and nutrition

Granadilla fruit is eaten fresh or used in juices, smoothies, desserts, and jams. The pulp is aromatic and sweet-tles with a tangy note, and seeds are consumed with the pulp. Nutritionally, granadilla provides dietary fiber, vitamin C, and minerals such as potassium.

Storage

Whole granadilla keeps for a short period at room temperature and longer when refrigerated. Once cut, it should be stored in a sealed container and consumed promptly.