Maracuja

Maracuja

  • +Description

    Maracuja is a member of the Passiflora and is therefore related to passion fruit. The fruit grows on a climbing-plant. The skin is leathery and greenish to yellow. The fruit contains a orange/yellow, jelly-like pulp with a scattering of black edible seeds. Maracuja has a sweet but, milder flavour than passion fruit.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Maracujas are available from Colombia

  • +Main nutrients

    Calcium, Iron, Vitamin A and C.

Main varieties

  • Maracuja

    Maracuja

    Maracuja is low in calories and high in vitamins. The fruit is believed to promote strong bones and provide energy.

    View Maracuja

Preparation

Preparation

Cut the fruit into two halves. From here, scoop out the jelly-like pulp with a tablespoon. Now it is ready to be consumed or cooked or converted into juice. The skin can not be eaten.

Consumption

Maracuja is commonly eaten by itself. However it makes a wonderful jelly, juice, pie filling or cake frosting. Seeds with the surrounding juice sacs are also often added to fruit salads.

When to eat

When the fruit is still green, it can be ripened at room temperature. Ripe maracuja is yellow and can be refrigerated for a few days.

Did you know?

  • In Brazil and Colombia the fruit sometimes grows so large that it weighs 1 kilo.
  • When the Spanish brought the maracuja to Europe the leaves were used as a sleep-inducing medicine.
  • In South America maracuja was used in native folk medicine as a sedative.