We continue to feel great curiosity about tropical fruits, which do not have a great tradition of consumption in our country, but despite this, in recent years they are seen more and more frequently in our greengrocers. Today we will taste the granadilla, a fruit that we will taste without having any prior reference. This is our first time, and before we sink our teeth into her, let's get to know her a little more.
Granadilla is a tropical fruit belonging to the passionflower family. Its rind is thick and orange, smooth and slightly shiny. Oval in shape, reminiscent of a pear, it even has a corner at the top. It is very rich in water, as well as in carbohydrates and vitamins A and C, potassium, phosphorus and magnesium.
The granadilla tasting
The first sensation that the passion fruit gives when you take it in your hands is that it is light, as its weight per piece is very low. The smooth and shiny skin shows light colored spots, and seems to exude a somewhat oily substance. When cut, it is corky and resistant, revealing under a thin orange layer, a thick white skin that houses grains surrounded by a substance reminiscent of gelatin.
This is where we begin to relate it to the passion fruit, because although it differs in size, flavor and color, its content is similar in structure to that of passion fruit, a fruit with which it shares a family. The pulp surrounding the beans is transparent and watery. Its flavor is slightly sweet, but it is disappointing when compared to the burst of flavor found in passion fruit. The grains are large, grayish-green in color and explode when chewed.
To eat it naturally, you only need a knife to separate it into two halves, and a teaspoon to extract the pulp. This separates easily from the bark and it only takes a little stirring to separate it.
It has not been a very impressive fruit, its flavor is not too intense although it is pleasant, but it does not leave a great memory. I have also tried it mixed with yogurt, a good way to prepare an exotic dessert in the blink of an eye.