Giant granadilla is widely known for its fruits that are large and weigh up to 9 lb (4 kg). When it is matured, it turns from medium yellow to light yellow. Hand pollination is essential for the best fruiting. The fruit is consumed fresh and used in drinks. Unripe fruits are consumed as a vegetable. The vine is perennial and exotic which survives for a short time in 1°C or 35°F. Giant granadilla is also called Giant tumbo or Badea. There are various names for Giant granadilla in various countries which differs from one to another. It is called Barbadine in Trinidad.

Passiflora quadrangularis, Square-stemmed passionflower, Giant granadilla, Granadilla, is species of flowering plant native to Neotropics. It is an herbaceous and glabrous vine that is woody at base growing to 10-15 m long with broad to ovate leaves and white flowers tinged with purple or pink. The oblong greenish to white fruit, growing to 20-30 cm is edible. This showy plant has invited various common names. In Chinese it is called da Guo xi fan lian, in French, it is Barbadian, in Spanish Badea and others. The fruit is consumed raw, juiced, cooked, or added to the salads as well as fruit juices.

GIANT GRANADILLA FACTS

Giant granadilla Scientific Classification

Scientific Name: Passiflora quadrangularis

History

Giant granadilla is native to Tropical America but its actual origin is unknown. In 1750, it was cultivated in Barbados and is now presently cultivated on the Caribbean Islands and Bermuda. It is cultivated commonly in Mexico, Brazil, and Peru. In the 18th century, it reached Malaya. It is grown in the lowlands of India, the Philippines, Ceylon, Tropical Africa, Australia, and Queensland. It was grown lushly in Tropical North Queensland. In 1888, it was cultivated in Hawaii and in 1931 it was naturalized to moist places. In 1909, the seeds were received by the United States Department of Agriculture and are planted occasionally in Southern Florida.

Plant

Passiflora quadrangularis is a herbaceous vine capable of growing to 10-15 m long. The leaves are broad to ovate or oblong to ovate; 3 ¼- 6 inch (8.25-15 cm) wide; 4-8 inch (10-20 cm) long, smooth and bright green. The flower is campanulate, white tinged with pink or purple, filamentous, and 7-10 cm in diameter. The fruit is oblong, 20-30 cm long, and 10-20 cm wide that contains numerous seeds. Seeds are flattened to oval, 7-10 mm long, and purplish to brown. The fruit has white or pink flesh which is 1-1 1/2 inch (2.5-4 cm) thick.

Nutritional value

The serving size of 100 grams of Giant Granadilla fruit grants 78.67% of vitamin C, 10% of iron, 2.44% of phosphorus, 2.36% of Vitamin B3, 1.38% of calcium.

Health Benefits of Giant granadilla

Giant granadilla has four-angled stems that are thick and has winged angles. It requires a tropical and warm climate with well-drained soil. Giant granadilla is available from July to October. The ripe fruit has an aroma that resembles lime, strawberries, and melons. The fruit skin is thin, delicate and the color ranges from greenish to white to pale or deep yellow. The pulp has a sub acidic flavor and is mildly sweet. This fruit is used in traditional medicine to soothe stomach problems and prevent scurvy. The fruit also provides relief from diarrhea, dysentery, anxiety, and insomnia.

1. Skin health

The study shows that a high intake of Vitamin C helps to lower the chances of skin dryness, the appearance of wrinkles and also slows down the process of aging. Vitamin C is vital for the formation of tendons, skin, blood vessels, and ligaments. It forms scar tissue and assists in wound healing. The evidence shows that the skin cream with Vitamin C lowers the skin redness caused due to scar removal or wrinkles. It helps to maintain skin health as it is rich in antioxidants that help to prevent skin cancer.

2. Absorbs minerals

The body should function properly in order to receive the nutrients. The digestive system should take the nutrients from the food and absorb them into the bloodstream. The cells should absorb the nutrients and vitamins that assist the body to lower the chances of disease and inflammation. The intake of vitamin C with iron raises the absorption of iron in the body.

3. Chances of gout

Vitamin C helps to lower the chances of gout which afflicts the big toe. The big toe is inflamed, stiff, and painful due to the formation of uric acid crystals in the joints. The study shows that for those who intake 1000-1499 mg of Vitamin C, their chances of gout were lowered by 31%.

4. Free radicals

Vitamin C is an antioxidant that prevents the damage caused due to free radicals, pollutants, or toxic chemicals. The buildup of free radicals leads to various health ailments such as arthritis, heart disease, and cancer. The free radicals form during the breaking down of food or when exposed to tobacco, smoke, or radiation.

5. Prevent colds

Vitamin C plays a vital role while counteracting viruses and colds. 1000 mg of Vitamin C is effective to neutralize the forthcoming cold and 4000 mg helps to eliminate the existing cold. Vitamin C helps to lower the chances of lung infections and pneumonia.

6. Immunity

The study shows that Vitamin C helps to enhance the immune system which becomes weak due to stress. Stress is the common problem of all, so an adequate amount of Vitamin C helps to enhance health.

7. Treats cancer

The high intake of Vitamin C promotes the effect of cancer-fighting drugs which are used in chemotherapy. The in-need cells are only targeted by Vitamin C. The research shows that Vitamin C is an effective aid for lung and ovarian cancer.

8. Treats stroke

The study shows that the high intake of Vitamin C helps to lower the chances of stroke by 42%. This is due to the high amount of Vitamin C in the blood which could be found in veggies and fruits. So one should raise the intake of veggies and fruits in a day.

9. Performance

High consumption of Vitamin C enhances muscle strength and physical performance. The supplements of Vitamin C enhance the intake of oxygen while exercising. The study shows that it also helps to lower blood pressure. The intake of Vitamin C before a marathon helps to prevent infections of upper respiration. It also promotes airways and lung function. The high content of Vitamin C lowers the histamine production that results in inflammation in asthmatic patients.

Traditional uses

• In the tropics, the fruit is used as stomachic and antiscorbutic.
• In Brazil, the flesh is used to provide relief from nervous headaches, diarrhea, asthma, dysentery, insomnia, and neurasthenia.
• The decoction made from leaves is used as a vermifuge and treats skin disorders.
• The poultice made from the leaf is used for liver complaints.
• Unripe fruits are consumed as vegetables.
• Flowers are used to making syrup.
• It is used to treat headaches, diarrhea, asthma, dysentery, insomnia, and neurasthenia.
• The fruit is used to provide relief from stomachic and scurvy.
• The leaf extract helps to treat intestinal problems.
• Traditionally, Giant granadilla is used to treat menstrual pain and dysentery.
• The extract of Giant granadilla flower and hawthorn helps to treat congestive heart failure.
• The mixture of Giant granadilla flower and hawthorn berries helps to lower digestive problems such as colitis and gastritis.
• The fruit juice is used as eyewash to aid sore eyes.
• An infusion or tincture made from dried leaves is an aid for insomnia.
• Homeopathic practitioners use it as a treatment for whooping cough and asthma.

  Precautions

• One should consult a doctor before eating this fruit.
• The side effects such as vomiting, nausea, rapid heartbeat, and drowsiness might be experienced.
• Pregnant women should not consume Giant granadilla because it possesses the substances which promote uterus contraction.
• The flower of Giant granadilla raises the effect of herbals and drugs that enhance sleepiness.
• It promotes the blood-thinning effect of antiplatelet and anticoagulant agents.

How to Eat

• Fruit is consumed fresh or added to drinks.
• The unripe and green fruit is consumed as vegetables.
• The leaves are used to make tea.
• Fruits are used to make ice cream and drinks.
• The flesh is added to the fruit salads with pineapple, papaya, banana which is seasoned with lime or lemon juice.
• It is prepared with sugar and consumed as a dessert.
• The arils and flesh is consumed in Indonesia with sugar and shaved ice.
• The stewed flesh with raw arils is used as a filling for pies.
• The arils could be consumed raw without discarding seeds.
• The unpeeled flesh is used to make jelly by boiling the flesh for about 2 hours and separating the simmered pulp. The strained juice is used with lemon juice and added sugar which is boiled till it jells.
• In Indonesia, the pulp is bottled.
• The mashed ripe fruits are used to make wine by adding warm water and sugar. It is granted for 3 weeks with the addition of two pints of brandy and let it remain for 9-12 months.
• In Jamaica, the roots are baked and consumed as a substitute for the yams.
• The pulp is added to the banana smoothie.
• The pulp is used to make sherbet.
• The fruit is used on the platter in exotic salads.
• It is used in winemaking as well.

Other Facts

• It is a type of squash fruit that has a mild melony essence.
• It has different names in various parts of the world.
• In U.S. states, it is known by various names.
• The fruit is highly nutritious.
• The fruit is combined with other fruits in dessert and also cooked or processed

References

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