The fruit, also called granadilla and maracuya, ended up with the name, too. Passion fruit tastes sweet and tart, and it has a distinct smell often reproduced in bath products and candles. Only the pulp and seeds are OK to eat, and there are a lot of health benefits in just a few spoonfuls.
How to prepare passion fruit. To eat a passion fruit raw, cut it in half and use a spoon to remove the pulp from the rind. The rind is not edible. People can eat both the seeds and the pulp, or just the pulp.
Granadilla and passion fruit are closely related, but are different. Where the granadilla has a yellow-orange outer skin, the passion fruit is either bright yellow or deep purple. The yellow passion fruit is also called guavadilla.
Granadillas have a bright, sweet, and tangy, fruity flavor with tropical and floral undertones. The seeds also add subtle, nutty notes.
Pick the fruits when fully developed and dark purple in colour. It should fall from the plant when you shake it gently. The ripe fruits sometimes drop from the plant which makes it easy to collect. Fruit wrinkle as they mature and, like some of us, this is when they are at their best!
Granadillas are a good source of vitamins A, C, and K, potassium, fiber, iron, calcium, and phosphorus. Granadilla provides the body with essential vitamins such as A, B1, B2, B3, B9, C, E and K. Vitamin C, an antioxidant, is especially effective in building up a strong immune system.
Granadilla is a flowering plant species of genus Passiflora, or the fruit of these plants (passion fruit). It is often confused with passion fruit, and the term often refers specifically to the fruit of Passiflora ligularis, although other species such as the Passiflora quadrangularis (giant granadilla) are included.
Origins. It is originally from Paraguay, northeast of Argentina and Brazil. Its name comes from the similarity between the various elements of its flower and those of the Passion of Christ (crown of thorns, nails on the cross, wounds and whip).
Passiflora edulis is also known as passion fruit, grenadelle, grenadine, passionflower, purple granadilla, or purple passion fruit. Native to southern Brazil, Paraguay to northern Argentina, P. edulis is a medicinal plant distributed in warm temperatures and tropical regions.
There are several varieties of passion fruit and the granadilla is one of them. The fruit resembles two of its close relatives, the passion fruit and the maracuja.
The granadilla is by far the least known. This round to oval fruit can be recognised by its orange, but also green or yellow, skin. Compared with the well-known passionfruit, the taste is slightly sweeter. The hard shell of the granadilla is inedible.
The skin is tough and most consider inedible. Avoid super hard or excessively wrinkled passion fruit. That usually means that they are past the peak of ripeness. If you wait too long to eat them, then they can mold.
They are edible when ripe (going from green to orange yellow) but are usually insipid though some are tastier than others. Note Always let any Passion fruit drop rather than trying to pull them off. Some Passion fruit are toxic, even some of the edible ones may be when unripe.
Scoop out the seeds, juice and pulp and eat it; you can chew them up or swallow the seeds whole. It will be a little tart, a little sweet, smell amazing and a lot of crunchy. Passion fruit seeds are high in magnesium, potassium, vitamin A, vitamin C and they add a nice little crunch to whatever you put them on.
Once ripe, passion fruit should be stored in an airtight container in the refrigerator to keep them fresh and smelling good.
While all fruits are healthy, registered dietitian nutritionist Danielle Crumble Smith recommends one nutrient-packed fruit in particular – wild blueberries. Blueberries contain lots of fiber, which keeps you fuller for longer. They also rank among the fruits and vegetables with the highest antioxidant content.
How to store passionfruit. Whole passionfruit can be stored at room temperature, they will keep for about 2 weeks. They can also be stored in a plastic bag or sealed container in the fridge to keep them from dehydrating. Passionfruit will keep for 1 month in the fridge.
The fruit, also called granadilla and maracuya, ended up with the name, too. Passion fruit tastes sweet and tart, and it has a distinct smell often reproduced in bath products and candles. Only the pulp and seeds are OK to eat, and there are a lot of health benefits in just a few spoonfuls.
This fruit is intensely cultivated in Hawaii, Australia, South Africa, Venezuela, Brazil, Peru, Ecuador and Colombia. The sweet granadilla is cultivated all over South America, as well as in Hawaii and Kenya.
The yellow granadilla is more disease resistant, grows more vigorously and generally have larger fruit, 8 - 10 cm in size, with a smooth yellow rind. The yellow aromatic pulp is acidic (pH of 2.8) yet sweet with yellow seeds. The purple granadilla has tough purple skin with orange flesh and black seeds.
With a low glycemic index (GI) value, eating a granadilla does not cause blood sugar levels to spike. This makes it a great alternative to fruit with high GI values, such as melon or pineapple.
Passion fruits also contain large amounts of dietary fiber (98% of the daily recommended intake), which helps improve intestinal health, reduces the pH and ammonia levels in the colon and thus encourages healthy intestinal microbiota, and relieves constipation and flatulence.
An excess consumption of passion fruit can result in short-term gastrointestinal distress due to the high content of dietary fibres. May cause an allergic reaction in sensitive individuals.