Granadilla, the sweet cousin of the passion fruit family. Eating it regularly helps the body produce red blood cells, white blood cells and platelets. Thanks to the iron, potassium, phosphorus and Vitamin B (B1, B2, B3, B9) that this fruit contains, the production of these blood cells increases, preventing conditions such as anemia. On top of this, there is a long list of vitamins which are essential for the body, such as vitamins A, E, C (high in antioxidants), K, and provitamin AV.
The granadilla was a prized fruit in the pre-Inca period, as well as during the times of the Viceroyalty, as it was an essential element in popular medicine. Its leaves were used to cure illnesses such as yellow fever, erysipelas, gout, hernias, and it was also used to lower the body’s temperature. Neither the ancestors nor the colonizers were afraid to resort to the goodness of this fruit to heal their ailments.
In fact, in some regions and communities of Peru it is still considered a basic resource to alleviate the above-mentioned illnesses and ailments. The juice from its leaves is also used to treat typhoid.
How to eat it?
The most traditional way to eat granadilla is by peeling it and removing the seeds found inside. But it can also be used as a topping for fruit salads, in juices, cocktails, ice creams, yogurt, jams and gelatin desserts.
Another innovative way of eating it is as a dessert, such as granadilla mousse, in a compote or in a parfait. It can also be used as a pancake topping.