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.
The precise origin of Granadilla isn’t quite known,but its native habitat is Mexico, Central America and the western regions of South America.
Serving size: 100 grams
Protein: 2.2 gram
Fat: 0.7 grams
Carbohydrate: 23.4 grams
Dietary Fiber : 10.4 grams
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. 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. Granadilla is orange and firm when it is ripe. Ripe granadilla can be refrigerated for a few days.