I bought a granadilla this week for the second time this winter. I’d never tasted them before, but they looked intriguing. Also, with all the minus-double-digit temperatures we’ve been having in Toronto, a new, exotic fruit was particularly appealing.
They’re easy to cut and eat, and – bonus! – they’re not messy. They taste good too, and have an interesting texture – crunchy seeds enveloped in a gelatinous substance that tastes much better than it sounds.
The first time I bought granadilla, I used it to top my Greek yogourt mixed with nuts, seeds, cinnamon and berries for breakfast. I might have added a bit of honey too.
But this time, I just cut the fruit in half, and ate the seeds and jelly straight from the shell.
There are some recipes for granadilla desserts online, but I don’t know if I’d actually make them. I like eating the fruit fresh, and it’s healthier without the added sugar the recipes call for.
Here’s some more information about the granadilla. Enjoy!
I was excited to see this article about soursop in yesterday’s Toronto Star. Reading about the exotic fruit brought back memories of eating its “cousin,” cherimoya, for the first time in 2006.
We were in Chile, and suddenly cherimoya – which I’d never heard of – was ubiquitous. We enjoyed cherimoya yogourt at breakfast and cherimoya ice-cream in the afternoon, but my favourite was a simple dessert: fresh cherimoya mixed with orange juice and sugar. In Chile, they call it “Chirimoya Alegre” – Spanish for “Happy Cherimoya!” I love the name. It sounds like a holiday greeting!
The Star article says that cherimoyas, better known in English as custard apples, have flat petals, but the ones we tasted in Chile were bumpy-skinned with no petals at all. Cherimoya isn’t a pretty fruit, but its creamy texture and flavour – with hints of banana, pineapple and coconut – more than compensate.
I’ve only seen it in mainstream Toronto grocery stores a couple of times – once a few years ago at Loblaws, and more recently at Metro. I ate it plain – no sugar, no orange juice – but it was still a “happy” cherimoya for me.