Grenadia

The grenadia, or grenadilla, is similar to the passionfruit, both belonging to the passiflora family.  It is typically orange in color with a skin that is brittle, somewhat fragile and may wrinkle slightly when ripe.  The inner flesh contains a translucent seed-filled pulp that is sweet to the taste, with subtle orange flavors.  Each grenadilla is like a mini treat - crunchy-sweet goodness.

The fruit grow an a fast growing vine that can easily be planted in your garden if your climate allows for it.

The grenadilla is also known as, sweet granadilla, lemi wai, lani wai and lemona

 

 

When in season: 
all-year
How to select: 

The skin should be firm but cave in a bit when squished with the fingers.  There may be subtle wrinkles, but unlike the passionflower, ripeness is not indicated by the wrinkles.

How to eat: 

The skin is not to be consumed.  Slice off the top of the fruit and scoop out the juicy and seedy interior with a spoon.  Grenadiilas are good added to smoothies and dressings, giving them a sweetness, with an underlying subtle tartness.

Native to: 

The South American Andes

Folklore: 

I once saved a cat's life with a grenadilla.  They were rare to come by where I was living in the interior of Panama, so whenever I did I relished in the moment.  One day I was lucky enough to score a few at a high price and was very excited to be cutting into them for my dinner.  I held the first one in my hand to cut, and I noticed the cat outside of my door was transfixed on something and seemed ready to pounce.  Despite the fact this was not an unusual occurrence I decided to step outside to see what was about to become her latest meal.  When I got close, I realized it was a coral snake.  The next thing I knew the grenadilla flew from hand, bonked the cat in the head, breaking her focus and causing her to run.  Unfortunately, the grenadilla's skin broke open and the contents spilled onto the grass. 

 

Serving Size: 
One Fruit
Caloric Ratio %
Carbs: 
86
Proteins: 
8
Fats: 
6