Granadilla

Under the bright orange, firm skin of the granadilla is the juicy, jelly-like, extremely aromatic flesh, which encloses small brown, edible seeds. The oval fruits have a diameter of 5-6 cm. The granadilla belongs to the passion fruit family.

Origin

The main producers of granadillas come mainly from South America. However, they are also widespread in Australia, New Zealand, South Africa, Kenya, India, Taiwan, Hawaii, California and other climatically suitable areas.

Tips

After purchase, granadillas can be stored in a cool place for a good 2 weeks. If you mix the pulp with the same amount of sugar and put it in a screw-top jar in the fridge, it will even keep for weeks.

Preparation

For eating raw, you can simply break open the skin with your fingers and spoon out the flesh together with the seeds. Due to the very intense flavour, granadillas can be used to make excellent fruit sauces, desserts and ice creams, or the pulp can be added to fruit salads.