Giant granadillas are
just one out of 450 plans in the Passiflora
genus. Giant granadilla’s name comes from its magnificent size: of all of
the species in the Passiflora family,
it holds the honor of the group’s largest. The fruit can easily grow to the
size of a small oblong melon on its twisted, curly pumpkin-like vine.
Origin of Giant Granadilla
According to the book,
“Underutilized and Underexploited Horticultural Crops,” giant granadillas
originate in South America (likely Brazil), and have since become naturalized
in many other countries. Not long after its arrival in the Caribbean, the
Europeans brought the fruits to India, Africa, and Australia.
Giant granadilla’s
cultivation efforts began in the 18th century, and references to the
fruit appear in 1815 in “The Botanical Register.” Author Sydenham Teast Edwards
mentions the fruit as being “much cultivated in the West Indies as an
ornamental climber.” He also notes that a few botanists were growing them in the
hot houses of Britain, a common pastime for scientists, botanists and the
aristocracy of Europe. William Rhind cites in his book, “A History of the
Vegetable Kingdom” that giant granadillas arrived to the UK near the same time
as pineapples.
Availability of Giant Granadilla in
India
Giant granadilla thrives
in India’s lowlands at elevations up to 3,000 ft. In order to grow, the fruit
requires high humidity and warm temperatures that do not fluctuate substantially
from day to night. Regions of India growing giant granadilla are Assam’s city
of Tezpur, Uttarakhand’s Dehradun, and parts of Maharashtra.
Where to find Giant Granadilla in
India
Giant granadillas appear
sporadically in these growing regions from July
through October. Few vendors
sell giant granadillas, as it’s a specialty fruit with limited distribution. Because
giant granadillas ripen quickly and must be handled with extreme care, they do
not ship well to other parts of India.
Checking for Ripeness in Giant
Granadilla
As a giant granadilla
ripens, it emits a gorgeous aroma resembling strawberries, lime and melons. Its
skin turns from pale green to yellow-green. Like a papaya, giant granadillas
sometimes develop ugly brown spots on the skin—though they are not attractive,
the spots have no bearing on the fruit’s taste.
Giant granadilla shares
similarities to honeydew in color and texture. When cut in half, the pulp is
white with a pinkish tinge; and, like other passion fruit varieties, the seeds
are gray and coated with a sweet, gelatinous substance.
Taste of Giant Granadilla
Giant granadilla’s taste
is often compared to a pear in its mild sweetness and mellow, sub acidic
flavor. Its texture is grainy like a guava, but fleshy and a juicy like a
melon. Some state the soft, subtly sweet flavor is bland not particularly
exciting
The waxy peel is edible,
but like a papaya, is best peeled before consumption. The arils have the sour
sweetness common among passion fruit varieties. In fact, the arils are the most
the flavorful part of the fruit. Every effort should be made to extract the
gelatinous seeds for use in recipes.
Nutritional Value of Giant
Granadilla
An analysis conducted in
El Salvador and published by Purdue’s horticulture department lists giant
granadilla’s nutritional value per 100g of flesh as follows:
94.4g
Moisture
.112g
Protein
.15g Fat
.7g
Fiber
.41g
Ash
13.8mg
Calcium
17.1mg
Phosphorous
.8mg
Iron
.004mg
Carotene
.033mg
Riboflavin
.378mg
Niacin
14.3mg
Ascorbic acid
Its
kcal value is 228 per 100g
Health Benefits of Giant Granadilla
Giant granadilla has many
applications in traditional medicine, primarily to ease stomach issues and to prevent
scurvy. The author of the book,
“Underutilized and Underexploited Horticultural Crops,” explains that in
Brazilian folk medicine, the fruit alleviates asthma, treats diarrhea and
dysentery, relieves insomnia and anxiety, acts as a sedative, treats skin
issues and intestinal worms, and the roots expel toxins by inducing bowel
movements or vomiting. A 2007 study published in Phytotherapy Research affirms giant granadilla’s traditional use as
a tool to reduce anxiety.
The African Journal of Plant Science published a study from North
Maharashtra University citing the plant’s efficacy for a number of things:
--Heals snake bites by reducing hemorrhaging
--Is
a chemopreventive when tested in
rats
--Acts as a possible
bactericide
--Potentially lowers cholesterol
--Acts as an anthelminthic
--Treats
bronchitis, whooping cough and asthma
--Is patented for its
ability to reduce hypertension and
treat diabetic complications.
Note:
Giant granadilla contains passiflorine, a compound known to induce drowsiness
and lethargy. The tree’s raw root is
considered poisonous and narcotic.
The leaves and root also contain alkaloids that may enhance or exacerbate the
experience of mind-altering drugs.
How to Open/Cut Giant Granadilla
Giant granadillas may be
cut with ease. If perfectly ripe, the flesh is like a papaya’s: Soft, and
easily sliced.
To remove the skin from a
giant granadilla, cut off both ends of the oblong fruit. Then, use a vegetable
peeler to remove the skin. If desiring bite-sized chunks, cut the peeled fruit
in half, remove the seeds and place them in a separate bowl for later use. Next,
scoop out the membrane from the inside. Cut the fleshy halves into wedges and
slice into bite-sized pieces.
As is the case with other
passion fruit varieties, the piquant arils are perfectly edible and require no
removal.
Giant Granadilla Recipe Ideas and
Uses:
Giant granadilla should
be paired with other fruits to enhance its flavor. It goes well with other
tropical fruits such as banana, lime, coconut, orange, papaya, pineapple, mango,
and other variants of passion fruit. To bring out the fruit’s subtle floral
notes, use salt, sugar, agave nectar or lime juice. Nutmeg is another spice
frequently added to giant granadillas, particularly for punch.
--Cut
and serve with the aforementioned fruits for a fruit salad. Make a light dressing from orange juice, coconut oil
and mint.
--Use the flesh in ice cream, as is common in Trinidad
--Make barbadine punch, another well-known
refreshment in Trinidad: separate the pulp from the arils and blend the robust,
bright pulp with dairy-free milk and sugar. Serve the drink as-is, or add to a
banana smoothie.
--Cook slices of the
fruit with sugar and serve as a dessert resembling
poached peaches
--To make a pie filling, stew the flesh with sugar
and remove from the stovetop. Next, fold in the aril pulp. Mash with bananas
and add a few drops of vanilla.
--Make jelly by boiling the pulp in one
container, and the flesh in another. Strain the juice from the pulp and the
flesh, and then add lemon juice and sugar. Let the concoction sit, as the
texture will resemble jelly over time. Preserve and store.
--In Indonesia, juice
made from the arils grace the menu
of several restaurants.
--Indonesians also create
syrup from the arils, which is then
pumped atop shaved ice
--Unripe giant granadilla
may be treated like an unripe breadfruit: prepare
it as a root or potato-like vegetable by steaming or boiling the fruit.
--Simmer chunks of unripe
giant granadilla in coconut milk and spices as part of a curry
--Make
a dessert cream infused with giant
granadilla by blending the pulp in a food processor with sugar, water, and a
dash of lemon rind. Separately whip coconut milk into froth. Then, fold the
blended giant granadilla pulp concoction into the coconut whip.
--Make a cheesecake batter with giant granadilla
pulp, blended soft tofu, lemon juice, coconut milk, vegan gelatin or agar agar
dissolved in hot water.
Flavor Complements:
Fruits: Banana,
lime, coconut, orange, papaya, pineapple, mango, granadilla, passion fruit, guava,
muskmelon, feijoa, pomelo, soursop, custard apple, sweet lime, watermelon,
strawberry, kiwi
Vegetables: Potato, yam, parsnip
Herbs, spices, and oil: mint, basil, coconut cream, coconut milk, coconut
oil, lemon juice, limejuice, citrus rind, orange blossom, vanilla, rum, nutmeg,
mace, anise, cinnamon, cashew, almond, gelatin
Scientific Name:
Passiflora quadrangularis
Other Names:
Granadilla
Parcha
Barbadine
Badea
Giant tumbo
Giant passion fruit
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