grenadilla

Grenadilla is a common name used for several passion fruit species in the genus Passiflora, most notably Passiflora edulis and Passiflora ligularis. In many markets the term refers to the larger, sweet variety of Passiflora ligularis, while elsewhere it is used more generally for various passion fruits. The spelling and regional usage vary, with some languages using granadilla or granadillo as well.

Passiflora edulis, the purple passion fruit, typically has a rind that can be purple or yellow, depending on cultivar. The fruit is medium-sized, with a fragrant, juicy pulp studded with edible seeds. Passiflora ligularis, often called grenadilla or granadilla, produces larger fruits with smooth yellow to orange rind and a particularly sweet, aromatic pulp. Both fruits are prized for their bright juice and distinctive tropical flavor, though P. ligularis is generally sweeter and less acidic than many P. edulis types.

Cultivation and distribution: Grenadilla species are native to South America but are now grown in tropical and subtropical regions worldwide, including parts of Africa, Asia, the Caribbean, and the Americas. They require warm temperatures, well-drained soil, and adequate irrigation. Pollination is typically by insects, though some cultivars may be hand-pollinated to improve yields. Fruits are harvested when mature and stored for shipment, with shelf life varying by cultivar and handling.

Uses and nutrition: The pulp is consumed fresh or processed into juices, smoothies, desserts, and flavoring for beverages. Grenadilla fruits are a source of dietary fiber, vitamins such as vitamin C, and minerals, while being relatively low in fat. The rind is inedible and typically discarded.

See also: passion fruit and related cultivars.