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Discovering Sweet Granadilla in Ecuador (Passiflora ligularis)

We’ve tried many new fruits over the past 5 years, and the sweet granadilla is one of our favorites. ou may also enjoy reading about dragon fruit and guaba (the ice cream bean) fruit.

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 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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Friday 26th of September 2014

My husband, who is Ecuadorian, and I (an American expat) use maracuya, badea and maracuya for juice: scooping the seeds and jelly into a blender, adding water and sugar, blending on low to extract the flavors, and then straining out the seeds.


Tuesday 23rd of September 2014

I tried the granadilla on a recent trip to Colombia - I found it at the breakfast buffet at my hotel, then I surreptitiously watched other diners to get an idea of how to go about eating it! I have to admit - I wasn't enamored with the crunchy texture of the seeds. But I'm willing to give it another go. I'll be living in Cuenca for 6 months next year and am looking forward to sampling as many crazy fruits as I can - I've added guaba to the list!


Saturday 20th of September 2014

Is like a Asetra persian caviar


Saturday 20th of September 2014

frog eggs sounds a little nicer than our name for grandilla - snot fruit


Saturday 20th of September 2014

I put one thru my Nutribullet the other day skin included along with other fruits (pineapple, watermelon, berries and whatever was handy) made a nice smoothie for sure. But you really do not taste any one single ingredient