Granadilla The granadilla is an edible cactus fruit. It has the size and shape of a plum. The fruit contains a yellow, jelly-like pulp with a scattering of black edible seeds. Seeds with the surrounding juice sacs are also often added to fruit salads. Ripe granadilla can be refrigerated for a few days. The fruit is best peeled by scoring an X at the top of the fruit, splitting open down one side of the scored line, and peeling back the skin.
Seeds are easily removed from fresh granadillas. Seeds with the surrounding juice sacs are often added to fruit salads. The pulp can be used to make granadilla juice. This is often sweetened with sugar added and served as a drink.
Granadilla pulp can be made into jelly or jam while still green, but it is used while mature for a stronger flavor. It must first be boiled in water to remove its sourness, then sweetened before processing.
Boil the pulp in a saucepan with about 3/4 cup sugar for 10 minutes, then put the mixture through a sieve to remove seeds. Boil again until it reaches a jelling point. Put into sterilized jars and seal them immediately.
Granadilla is believed to have many health benefits. It is used as a dietary supplement because of its antioxidant activity, antimicrobial effects, and beneficial effects on lipid metabolism. Granadillas are thought to be helpful in the treatment of hypertension and diabetes because there is evidence that their soluble fiber can lower blood cholesterol levels. High levels of Vitamin C are also thought to be beneficial for the immune system.
The fruit is native to Mexico, Central America, and northern South America, but is cultivated in tropical areas around the globe. Because granadilla does not produce seeds until it has reached full maturity, it can only be propagated by cuttings. It will grow into an attractive specimen plant; however, it is not grown commercially for fruit production.
The granadilla may be the "tree of life" referenced in the Bible. When Eve gave Adam the forbidden fruit (which some scholars suspect was a granadilla), they became aware of their nakedness and sewed fig leaves to cover themselves; according to one interpretation, the fig leaves were sewn together into loincloths.
Global granadilla production
Granadilla is a tropical fruit that is native to South America. The fruit is small and round, with a hard outer shell and soft, juicy flesh inside. Granadilla is often used in desserts and flavorings, as its sweetness pairs well with other ingredients.
The majority of granadilla production takes place in Brazil, where the fruit is grown commercially. Other top producers include Ecuador, Peru, and Colombia. The fruit is also grown in smaller quantities in Bolivia, Venezuela, and Costa Rica.
Granadilla is a relative of passionfruit and shares many of its nutritional benefits. The fruit is high in Vitamins C and A, as well as fiber. Granadilla also contains a unique enzyme that has been shown to have digestive benefits.
The granadilla season typically runs from December to May in the Northern Hemisphere, and from June to November in the Southern Hemisphere. During this time, the fruit is harvested and then shipped to markets around the world.