Granadilla

Photo: flickr user gaab22

About

This tropical fruit is said to be named not for the passionate propensity it promotes but because particular parts of the plant's flowers resemble different symbols of Christ's crucifixion, such as the crown of thorns, though native to Brazil, passion fruit (also called granadilla ) is now also grown in Australia, California, Florida, Hawaii (where it's called lilikoi ) and New Zealand.

Information

Translations: Pasiflora, トケイソウ, Granadiljos, جرانديلا, Гранадилла, Granadila, Гранаділла, 格兰迪拉, Гранадилла

Physical Description

Granadilla is a small round fruit (smaller than a kiwi) that wrinkles and darkens as it ripens. Only the pulp of the fruit is edible, and it is suspended 'web-like' from a waxy interior.

Colors: The skin is purple, but the pulp is bright yellow with large black seeds.

Tasting Notes

Flavors: Sour

Mouthfeel: Slick, Sharp

Food complements: Coconut, Guava, Pineapple, Cream, Ham, Grilled food

Beverage complements: Sparkling water, Rum, Ginger ale

Substitutes: None

Selecting and Buying

Choosing: make sure it has some weight to it. If it feels really light, pass.

Buying: Look for these in specialty markets, specifically Asian or Latino markets. Typically they will be sold underripe and may take several days to wrinkle (and ripen).

Preparation and Use

Use your fingers and push in the middle of the fruit. It will naturally crack open. Do this all around the center of the fruit. Pull it apart, remove the white fleshy pith and suck up the goodness inside, seeds and all.