When with a passion fruit you miss
Try Passiflora edulis
Dad with a taste for motoring*
The guavadilla’s praise will sing
These yellow be and may be tarter
Variety is flavi car pa*.
What is the favourite recipe for this?
Mix seeds and juice, condensed milk: instant bliss!
The granadilla in a number of forms is a favourite for desserts, drink and cocktail flavouring, and grows well in a number of climates. Too well, in fact, in some of them where in spite of the lovely blooms and delicious fruit, they are regarded as a pest. The commonest seen is probably the purple (when ripe) Passiflora edulis which has less tartness, but we have long been fans of its flavicarpa variety, known as a guavadilla in South Africa. These are best harvested by waiting for them to drop, and then grabbing as soon as possible. Leave them to ripen further if not already yellow and slightly wrinkled.
We feasted on some last evening, and the pictures show a fresh crop I gained today. This year we have successfully competed against the monkeys, who generally don’t wait for them to drop or — when they do fall — steal them from right under our noses.