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GRANADILLA

USE

ORIGIN AND GROWING REGIONSFruit originally from America that is grown in Colombia in Valle del Cauca, Quindío, Caldas, Boyacá, Antioquia and Cundinamarca provinces.

CHARACTERISTICSIt is a climbing plant which gets very long. Its flowers are bell-shaped, with white and lilac-coloured tubular petals. The fruit is oval-shaped and orange-coloured, with small white spots. The peel is smooth and hard, to protect the pulp, which has a jelly-like texture with grey “blisters”. Average diameter is 11 centimeters. It is the sweetest fruit in the passion fruit family, and has a strong aroma.

GROWING REGIONGranadilla grows in the Andean region, at heights of between 1.800 and 2.400 meters above sea level where the temperature ranges from 18°C to 26°C and with a minimum rainfall figure of 1.200 mm. /year.

HARVESTGrows throughout the year, especially in June, July, November and December.

HOW TO CHOOSE AND KEEP GRANADILLAThe fruit is ripe when the skin yields to slight pressure from the finger. If it is not fully ripe, it should be left at air temperature. After ripening, it should be kept in the least cold part of the fridge. It lasts up to a week if refrigerated, while frozen (whole or pulp) it remains in first-class condition for months.

NUTRITIVE PROPERTIESThis fruit is notable for its low fat content and for being rich in fibre and vitamins A, C and K. It also contains phosphorous, iron and calcium.

Granadilla is mainly eaten in the form of fresh fruit. It can be used in juices, cocktails, ice creams, jams and jellies. Its seeds are crunchy and as pleasant as the pulp. Its flowers are used in perfumes.

GRANADILLA CRUSHED ICE DRINK (SMOOTHIE)You are recommended to serve this inside the peel, in a champagne glass, after first removing the membrane so as to make easier to handle with a small spoon. It can also be used in pies or compotes (baby food) and Light Food. It is also recommended in cases of acidity.

FAMILY: Passion FruitSCIENTIFIC NAME: Passiflora edulis fv flavicarpa

Moisture

Protein

Fat

Fibre

Calcium

Phosphorous

Ascorbic

Acid

69.9 g

0.34 g

1.50 g

3.20 g

5.60 mg

44.0 mg

10.8 mg

Iron

Carotene

Thiamin

Riboflavin

Niacin

Ash

0.58 mg

0.035 mg

0.002 mg

0.063 mg

1.42 mg

0.87 g

COMPOSITION IN 100G. OF PULP

GULUPA

USE

HOW TO CHOOSE AND KEEP GULUPAGulupa should have a firm consistency and show no signs of having been attacked by insects. It can be frozen for long periods.

It can be eaten fresh if it is cut in half and the pulp is eaten with a spoon; cream and sugar can be added, if wished. It is also tasty in a juice or salad. If the pulp is strained, it can be used in jellies, jams, sauces, cocktails, and ice creams.

GULUPA SORBET1 Portion Ingredients

• 3 gulupas.• 90 g. of whipped cream.• 60 g. of icing sugar.• 3 balls of vanilla ice cream.• Leaves of mint.• Maraschino cherries.

Preparation

1. Remove the pulp.2. Mix with the cream, sugar and ice cream.

FAMILY: Passion FruitSCIENTIFIC NAME: Passiflora edulis fv edulis

Moisture

Protein

Fat

Fibre

Calcium

Phosphorous

Ascorbic

Acid

78.9 g

0.054 g

0.16 g

4.9 g

8.0 mg

55.3 mg

43.0 mg

Iron

Carotene

Thiamin

Riboflavin

0

Niacin

Ash

1.23 mg

1.613 mg

0.101 mg

0.032 mg

1.73 mg

1.01 g

COMPOSITION IN 100G. OF PULP

ORIGIN AND GROWING REGIONSFruit originally from America. In Colombia, it is grown in certain towns in Cundinamarca province, such as Silvania, San Bernardo, Tena and Venecia.

CHARACTERISTICSRound or slightly oblong fruit, 5 to 8 centimeters in diameter. Its peel is thin and hard, with a purple colour when ripe. The pulp is orange with black seeds, and the taste is between sweet and acid.

GROWING REGIONGulupa is a plant that is grown in mountainous regions at heights of between 1.800 and 2.300 meters above sea level, where the average temperature is between 18°C to 22°C and the rainfall figure is at least 1.200 mm. /year.

HARVESTIt is grown throughout the year, especially in June, July, August, November, December, and January.

3. Blend for two minutes.4. Serve in a cocktail glass or inside the peel itself, on crushed ice

NUTRITIVE PROPERTIESGulupa helps provide essential vitamins like A, B12 and C. This fruit is also a source of calcium, fibre, phosphorous, iron, proteins and magnesium, and is rich in potassium and carbohydrates. Like all passion fruits, it is used as a tranquilizer, since it acts as a natural sedative. It lowers blood pressure and helps you go to sleep. It also improves the digestion process.

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NUTRITIVE PROPERTIESIt is a laxative, helps ensure that the digestive system works properly, and is recommended for lowering blood pressure and as a tranquilizer. Eating passion fruit is also beneficial in the case of bladder, prostate, liver and urinary tract complaints. It is good source of vitamin C.

PORK MEDALLIONS INPASSION FRUIT SAUCE

1 Portion Ingredients• Loin of pork.• 2 passion fruits.• 50 g. of honey.• 1 glass of sweet liquor.• 10 g. of olive oil.• 1/1 g. of salt and pepper.• 10 g. of mustard.

Preparation1. Marinate the pork with pepper and salt, mustard and olive oil for two hours.2. Remove the passion fruit pulp by hand.3. Add the honey and sugar to the passion fruit.4. Cook and simmer.5. Add passion fruit seeds as decoration.

The fruit is used in the preparation of juices and lemonades and for scenting drinks. It is also used in jams, liquor, ice cream, flans, and for making cakes and pies. The oil that is extracted from its seeds is used in the manufacture of soaps, inks and varnishes.

FAMILY: Passion FruitSCIENTIFIC NAME: Passiflora edulis

Moisture

Protein

Fat

Calcium

Phosphorous

Ascorbic

Acid

75.1 g

2.20 g

0.70 g

13 mg

64 mg

30 mg

Iron

Riboflavin

Niacin

Ash

Carbohydrates

0.16 mg

0.13 mg

1.5 mg

0.8 g

21.2 g

COMPOSITION IN 100G. OF PULP

PASSIONFRUITORIGIN AND GROWING REGIONSFruit originally from America. Most production in Colombia is concentrated in Valle del Cauca province, although it is also grown in Quindío, Cundinamarca, Cauca, Cordoba, Guajira, Huila, Magdalena, Meta and Santander.

CHARACTERISTICSMedium-sized tree of 3 to 8 meters tall, with woody trunk. Flowers are axial and grow alone or in bunches, with white petals and purple or pink spots. The passion fruit name is derived from the fact that parts of the fruit and the flower look like symbols of the crucifixion of Christ. The fruit is oval or elliptical in shape, and has a thin skin. The abundant pulp is relatively acid.

GROWING REGIONPassion fruit grows in low country, at heights of between 300 and 1000 meters above sea level where the temperature ranges from 25°C to 35°C, and with a minimum rainfall figure of 1.200 mm. /year.

HARVESTAlthough it grows all year, there are production peaks in June, July, August, September, October and December.

HOW TO CHOOSE AND KEEP PASSION FRUITPassion fruit has a smooth peel which gets wrinkled shortly after purchase, indicating that it is ripe and has lost a small amount of moisture. Wrinkled fruit should be eaten as soon as possible. The pulp can be frozen, and in this state will last for months.

USE

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PITAHAYAORIGIN AND GROWING REGIONSFruit originally from America. In Colombia, it is grown in Valle del Cauca, Quindio, Caldas, Antioquia and Cundinamarca provinces. There are two edible varieties, yellow and red, but the yellow variety is commoner in South America.

CHARACTERISTICSThis plant grows in the wild. Its flowers are large, white velvety and funnel-shaped. The fruit is a berry, 7 to 14 centimeters long and 5 to 9 centimeters wide, with white or red jelly-like pulp, and small shiny black seeds, it has an intensely sweet taste.

GROWING REGIONPitahaya grows in the Andean region at heights of between 1.300 and 1.700 meters above sea level, where the temperature ranges from 20°C to 28°C and the minimum rainfall figure is 100 mm./ year.

HARVESTProduces fruit all year, but especially in April, June, July, August, September, October and November.

HOW TO CHOOSE AND KEEP PITAHAYAThe South American variety is ready to eat when the peel turns yellow. It should be kept in a cool, dry place, out of direct sunlight. It should only be put in the refrigerator if it is wished to keep it fresh for a while before eating.

NUTRITIVE PROPERTIESPitahaya is rich in iron and calcium, and is therefore ideal for fighting anemia. It also helps reduce the uric acid level in the blood, thus preventing gout. Its black seeds contain a natural fat which improves the func-tioning of the digestive tract.

Ripe pitahaya can be peeled without problem. If it is cut on the flower side, the peel can then be pulled back, after which it can be cut into slices. Avoid chewing the seeds when eating it. It can be eaten fresh, on its own or in salads, desserts, or as syrup. It can be prepared in juices or cocktails, or be used in ice cream, sweets, jams, jellies and soft drinks.

EXOTIC FRUIT SALAD

A mixture of exotic fruits chopped into small squares, such as mango, banana, strawberry, Hawaiian papaya, melon, pitahaya, and uchuvas ( Capa Gooseber- ries), to which water melon juice is added.

FAMILY: CactaceaseSCIENTIFIC NAME: Acanthocereus pitajaya

Moisture

Protein

Fat

Fibre

Calcium

Phosphorous

Ascorbic

Acid

82.5 g

0.159 g

0.21 g

0.70 g

6.30 mg

30.2 mg

8.00 mg

Iron

Carotene

Thiamin

Riboflavin

Niacin

Ash

0.55 mg

0.005 mg

0.28 mg

0.043 mg

1.297 mg

0.28 g

COMPOSITION IN 100G. OF PULP

USE

PHYSALIS NUTRITIVE PROPERTIESPhysalis purifies the blood, rebuilds and strengthens the optic nerve, cleans cataracts, and relieves throat problems. It is noted for being an excellent source of provitamin A and vitamin C, and certain vitamin B complexes. It has a high protein and phosphorous content. Because of its diuretic properties, it is recommended for people with prostate problems, and it is also used as a natural tranquilizer.

This fruit can be eaten fresh, either on is own or in salads, syrup or desserts, and with other sweet fruit. One important use today is for therapeutic purposes. In certain countries like Colombia, it is processed to make products such as yoghurt, jam, ice cream, preserves and liqueurs. The physalis is used frequent-ly to decorate pies and cakes.

PHYSALIS AND CHOCOLATE SYMPHONYInternationally-recommended fruit used widely in modern patisserie and as novelty in gastronomic dishes. It has numerous uses, in sauces, jams and dried fruits, or as fresh fruit accompanied by a coating of chocolate or chocolate sauce, supported by its own wrapping. It is recommended for serving with sweet or dark chocolate as part of an impor-tant dinner.

FAMILY: SolanaceaeSCIENTIFIC NAME: Physalis peruviana

Moisture

Protein

Fat

Fibre

Calcium

Phosphorous

Ascorbic

Acid

78.9 g

0.054 g

0.16 g

4.9 g

8.0 mg

55.3 mg

43.0 mg

Iron

Carotene

Thiamin

Riboflavin

Niacin

Ash

1.23 mg

1.613 mg

0.101 mg

0.032 mg

1.73 mg

1.01 g

COMPOSITION IN 100G. OF PULP

ORIGIN AND GROWING REGIONSFruit originally from America. In Colombia, it is grown in Cundinamarca and Boyacá provinces, and on the Bogota grasslands.

CHARACTERISTICSBush with drooping branches which generally grows to a height of one meter. Its yellow flowers are bell-shaped, and are thus easily pollinated. The fruit, which has a diameter of between 1.25 and 2 centime-ters, is round, yellow and sweet. Its internal structure is similar to that of a miniature tomato.

GROWING REGIONPhysalis grows in the Andean region at heights of between 2.200 and 2.700 meters above sea level, and it needs temperature of between 14°C and 20°C and a rainfall figure of at least 1.000 mm. / year.

HARVESTThroughout the year.

HOW TO CHOOSE AND KEEP PHYSALISThe fruit should be ripe when eaten. It is kept better in its outer skin.

USE

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