GRANADILLA (Sweet Passion Fruit)
Scientific name: Passiflora Ligularis
Available/Season: All year round
Flavor: Sweet and particularly pleasant to taste.
Grown between 1200 and 2600-meter altitude
Benefits: antioxidant properties, contains protein, potassium, calcium, phosphorus, iron, vitamins A, B2, C, E, K and stimulates digestion.
Eaten fresh, the fruit is cracked open and the pulp and seed are eaten. For the table, the fruit is cut in half, its content is eaten with a spoon. The strained juice is used for making cold drinks and sherbets.
NUTRITIONAL TABLE
| Compound | Unit | Total |
| Water | % | 86.0 |
| Protein | % | 1.1 |
| Ash | % | 0.9 |
| Fat | % | 0.7 |
| Carbohydrates | % | 11 |
| Calcium | Mg | 7 |
| Phosphorus | Mg | 30 |
| Iron | Mg | 0.8 |
| Vitamin C | U.I | 20 |
| Calories | Kcal | 46 |
Description
Granadilla Cake
Ingredients:
- 50 ml granadilla pulp
- 4 eggs
- 500 ml flour
- 300 ml castor sugar
- 200 ml milk
- 15 ml baking powder
- 5 ml vanilla essence
- 100g margarine
Granadilla Cream Chesse Topping Ingredients:
- 60 ml granadilla pulp
- 100g margarine
- 250g smooth cream cheese
- 500 ml icing sugar
- Whisk eggs and castor sugar until thick, creamy and white
- Sift the flour and baking powder and fold it into the egg and sugar mixture
- Heat milk, granadilla pulp and margarine, do not boil.
- Add vanilla essence and stir
- Spoon into a tin
- Bake for 25-30 minutes at 180°C
- Mix stork bake and cream cheese then add the granadilla pulp
- Add icing sugar and mix well until smooth
- Spread granadilla topping over cake
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