It’s really fun to try new foods, especially fruit you’ve never seen or heard of before.
You don’t know what it’s going to look like on the inside.
Will it taste sweet, bitter, or sour? Will it have lots of seeds, will it be really fleshy, or juicy?
It’s cool to hold a new fruit in your hands and open it up for the first time!
Passiflora ligularis is commonly known as granadilla in Ecuador.
- Granadilla in Bolivia, Colombia, Costa Rica, Ecuador, Mexico and Peru
- Granadilla común in Guatemala
- Granadilla de China or parchita amarilla in Venezuela
- Granaditta in Jamaica
- Maracujá doce or “sweet passionfruit” in Brazil
- Sugar fruit in Papua New Guinea
Discovering Sweet Granadilla in Ecuador
We had no idea what was waiting for us inside the granadilla.
The granadilla feels light in your hands and on the outside it’s orange. It’s also hard and really smooth.
As you cut into it, it kind of cracks a bit, almost like a shell. Drew likes to give hers a smack against the edge of the countertop to get it open!
The first time we opened one up we were surprised. Inside it looks a lot like frog eggs! So now we call it “the frog egg fruit.” That is just a family nickname for granadilla, so don’t ask anyone for the frog egg fruit when you are at the market. 🙂
The edible part is the seeds and jelly. Each seed is surrounded by a pocket of sweet jelly. The little mass of jelly and seeds sticks together in a clump.
The seeds are very light and crunchy, not bitter, they don’t take away from the flavor of sweet jelly.
We like to cut the fruit in half (using each side as its own little bowl) and scoop out the “frog eggs” with a little spoon. It tastes sweet and refreshing.
Have you tried granadilla? Please share what you think in the comments on this post.
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