For my Fruit Hunter assignment, I went to the St. Lawrence Market because it was close by and I still have not been. While I was there, I picked out a granadilla because I have never heard of or seen one before and when selecting the right one, I looked at all of them for color and felt them to see how hard or stiff they were and the one I chose was soft, and a dark orange with some brown spots but not bruised as the rest had. Granadilla is a plant species in the Plassiflora genus, and is native to the Andes Mountains including Peru, Bolivia, Ecuador, Columbia and Venezuela. Granadilla is available year round in its native locations. The granadilla costed me 1.99 each and I bought one. The granadilla has a fragile yet hard outer shell that was difficult to cut. The edible part of it is the black seeds and the gelatinous pulp that covers the seeds. The fruit tastes sweet and has the aroma of a passion fruit, which is understandable considering that they both come from the same family. For cooking, granadilla is best used for desserts such as sorbet, mousse and cakes.
This is a simple recipe for a granadilla icing:
Ingredients: 1 1/2 cups icing sugar
1-2 granadilla, pulp
Method:
Add icing sugar to a clean electric mixer
Add pulp of one granadilla, mix on medium speed
Add more pulp until desired consistency is acquired
