Granadilla – tart, fragrant fruit of passion
The granadilla, translated from Spanish for ‘little pomegranate’ is the commonly known South African name for the passion fruit. Tart in flavour, the seeds crunchy and the fragrance tropical and heady, the skin shrivels as the fruit ripens.
Granadilla pulp pairs beautifully when used in the frosting for vanilla chiffon cake , over Greek yoghurt with honey and toasted almonds, in layered muesli, fruit and yoghurt pots and in semi freddo with figs and saffron.
Simplest would be to cut one open and scoop the pulp out from the shell with a spoon- sweet, very tart and refreshing.
I love love love granadillas. My aunt has a huge tree in her garden and gave me boatloads of the fruit a while ago – I devoured them much too quickly I have to add. Couldn’t help myself.
I remember them very fondly we used to eat a lot from grand parents farm in Gillets in Natal. I once did a passion fruit creme brulee in a restaurant many years ago. and even added them to couscous for a chicken tagine, DELICIOUS!!! I love the smell of them.