The Granadilla belongs to the family of passiflora and grows to a climber. Granadilla is native to South America and has a strong but fragile, orange skin. The fruit has the shape and size of a plum. The shell is hard and shiny. The fruit contains a yellow, jelly-like pulp with a scattering of black edible seeds. The fruit has a sweet and sour flavour.
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Granadilla is available from Colombia.
Calcium, Fiber, Iron, Niacin, Phosphorus, Potassium, Sodium, Vitamin A, C and K.
The shell of the granadilla is hard and shiny. The fruit contains a yellow, jelly-like pulp with a scattering of black edible seeds.View Granadilla
Cut the fruit into two halves. From here, scoop out the jelly-like pulp with a tablespoon. Now it is ready to be consumed, cooked or converted into juice. The skin is not eaten.Consumption
Granadilla is commonly eaten by itself. However it makes a wonderful jelly, pie filling or cake frosting. Seeds with the surrounding juice sacs are also often added to fruit salads.When to eat
Granadilla is orange and firm when it is ripe. Ripe granadilla can be refrigerated for a few days.