L ibe rtad y Ord en

Yellow Pitaya

Granadilla

Purple Passion Fruit

ColombianGoldenberry

Colombian Goldenberry is a fruit from the Andes mountains. �ough it belongs in the same family as tomatoes, it is more o�en associated with and eaten like a berry. Colombian Goldenberries are packed with vitamins A and C, so they are high in antioxidants. �ey contribute to healthy vision and bones. Colombian Goldenberry’s slightly sour �avor allows you to use it in a wide variety of preparations. You can enjoy it raw for a morning snack or cooked in the form of jams, sauces and chutneys.

COLOMBIAN

300gr Fresh Colombian Goldenberries100gr brown or demerara sugar100ml ketchup50ml �sh sauce50ml lime juice 15ml white wine vinegar5gr Dijon mustard

COLOMBIAN Goldenberry sauceSweet and sour

Add all the ingredients to a blender and blend on high speed for one minute. In a saucepan on medium-low heat, warm the sauce for 15 minutes, stirring every two to three minutes. Serve warm over any meat of your choosing including chicken, steak, or shrimp, with a side of rice.

In a saucepan, combine all the ingredients and cook on medium-high heat. A�er 10 minutes, take a wooden spoon and gently crush the Colombian Goldenberries to open them up. Cook for another 15 to 20 minutes, until it reaches a thicker consistency. Remove from heat and let it cool before serving. Remove the cinnamon stick and the cloves and pour the jam into a glass jar. Serve the jam with toast in the morning or use it as a dip for a cheese platter.

800gr Fresh Colombian Goldenberries2 cups brown or demerara sugar�e juice of 2 limesOne cinnamon stick2 cloves

Goldenberry jamCOLOMBIAN

Colombian’s Yellow Pitaya is much sweeter than its redder counterpart, known as the red pitaya or dragon fruit. Yellow Pitaya is very rich in �ber and is known to help regulate the digestive system. It contains vitamin C, acting as an antioxidant and a booster to the immune system. �e fruit’s edible seeds contain heart-healthy monounsaturated fats and omega-3 fatty acids. �e Yellow Pitaya also contains properties that help reduce high cholesterol levels. Yellow Pitaya is better enjoyed chilled and is ideal for adding a touch of exotic �avor to salads.

Yellow Pitaya

One head of green kale 2 tbsp of olive oilHalf Vidalia or Spanish onionOne sweet red pepper�ree Colombian Yellow Pitayas

and kale saladYellow pitaya

Wash the kale and gently dry it with a paper towel. Discard the thick stems and roughly chop the leaves. Place in a bowl and add the olive oil. With your hands, gently massage the kale rubbing the oil until the leaves feel so�er to the touch. Slice the onion and the pepper in very thin juliennes and add to the kale. Toss the salad, adding salt and pepper to taste.

Cut each of the Yellow Pitayas vertically into two halves. From here, scoop out the two white �eshy halves with a tablespoon and slice into smaller pieces. Add to the salad and enjoy immediately.

�e �esh of two Colombian Yellow Pitayas1 ripe banana½ cup hulled hemp seeds (optional)1 cup of unsweetened almond milk4 or 5 ice cubes

Place all ingredients in a blender and blend on high for one minute. If the smoothie is too thick, add ¼ cup of ice-cold water or more until you reach the desired thickness. Serve and enjoy immediately.

smoothieYellow Pitaya

�e purple-skinned passion fruit is a wonder for those wanting to combat the negative e�ects of stress. Known in Colombia as “Gulupa,” this exotic fruit has calming properties, helps combat insomnia, boosts brain function and regulates blood pressure. Good for your heart and bones, passion fruit also works as a detoxi�er, contributing to good liver and kidney functions. �e tanginess of passion fruit is perfect for turning simple dishes into unexpected experiences that will impress any guest.

Passion Fruit

4 granny smith apples, peeled�e pulp from 6 Colombian Passion Fruits 1½ tbsp of sugar3 to 4 biscuits, such as store-bought ginger snaps, for crumbling Butter for greasingVanilla ice cream for serving

and apple crumble Passion Fruit

Pre-heat the oven to 350F (180C). Lightly grease a baking dish with butter and set aside. Slice the apples into small wedges, about ½ inch wide. Place the apple wedges �at in the greased baking dish and sprinkle evenly with sugar. Spoon Passion Fruit pulp evenly over apples.

Cover baking dish tightly with foil or heavy lid and bake for 25-30 minutes or until so�. Leave the oven on. Remove baking dish from oven and spoon the apple/Passion Fruit mixture evenly into four small ramekins. Crumble the biscuits on top of each ramekin and place back in the oven for 7-10 minutes, or until biscuits are golden brown. Serve immediately with a scoop of vanilla ice cream on top.

2 oranges, quartered and peeled½ a melon, sliced, skin removed6 to 8 strawberries, halved¼ of a pineapple, sliced1 mango, cut and cubed�e pulp from two ColombianPassion Fruits2 tbsp of honey2 cups of plain yogurt

For the salad, you may use any combination of fruits that you like or have at hand.

In a large bowl, prepare the fruit salad gently tossing all the fruits together. Pour the two cups of plain yogurt into a smaller bowl and add the passion fruit pulp and honey. Stir well. Serve the fruit salad with a small cup of yogurt on the side. �e yogurt can be drizzled onto the salad or be eaten by itself. For a fuller breakfast, you can also serve some granola on the side.

and honey yogurt

Morning fruit saladwith Passion Fruit

High in antioxidants and vitamins A, B and E, Granadilla is packed with nutrients that help calm the nervous system, reducing stress, anxiety and insomnia. Granadilla also contains signi�cant amounts of calcium, iron and �ber and, like many fruits containing edible seeds, it is ideal for regulating the digestive system. �ough some people might �nd this fruit puzzling at �rst, most will �nd that Granadilla is easy to eat. Its sweet �avor and high water content make it a perfect snack on its own or as part of a refreshing drink.

Granadilla

¾ cups sugar½ cup water8 Colombian Granadillas1 tbsp of lime zest 1 tbsp of lime juice10 mint leaves

Granadilla sherbert

First, prepare a syrup with the sugar and the water. In a small saucepan, warm the two ingredients on medium heat until the sugar has dissolved. Increase heat to high and let boil for �ve minutes. Remove from heat and let it cool.

Open the Granadillas with your hands and scoop the contents into a strainer to make a juice. Gently push the seeds into the strainer to make sure that you take as much juice as you can from the seeds. Save the juice and discard the dry seeds. In a bowl, mix the syrup, Granadilla juice, lime zest and lime juice and mix well. Pour the contents into a metal pan, cover with plastic wrap and place in the freezer for at least 35 minutes. Stir the mixture every eight minutes or so. Serve in glass cups and garnish with mint.

1 bunch of fresh spinach, leaves picked and washed2 mandarin oranges (plus one more for the juice. See below)1 Colombian Granadilla1 tbsp of olive oil�e juice of one Mandarin orange½ tbsp of sugar½ tbsp of salt½ tbsp of fresh thyme, chopped

Put the clean spinach leaves in a large salad bowl. Peel the Mandarin oranges and arrange the slices over the spinach leaves. To make the vinaigrette, combine all the remaining ingredients in a sealed glass jar and shake well. Serve over the spinach salad when ready to eat.

Spinach salad with Granadilla vinaigrette

L ibe rtad y Ord en