GRANADILLA

Characteristics and History:

          
Granadilla, has first been produced in Hawaii in late 19 ies and , within its historic improvement, it is now being produced in Florida / America. The outer cover is orange in color and smooth . the leaves have 8-20 cm lengths and 6-15 cm widths. The outer part of the leaves is darkish green and the bottom is lighter.

The interior have seeds, the part is eaten is the pulp with the seeds.

Cultivation Locations:

Granadilla, is produced in Middle America and African countries and in Bolivia and Peru. Israel has also tried to produce it but the climate conditions were not as required. As a result of researches, it has been proved that it may be produced in “ New Guinea” , and projects were formed about production in Haiti’s mountain sides.

Uses:

A sub tropical fruit, Granadilla contains Calcium, to play an important role in bone improvement . besides it has the characteristic to keep the skin soft and healthy .

How and Where to Use?

The seeds may be eaten, it may be used in fruit juice, adding to desserts, yoghurts, ice creams, cocktails, and salads, and you may get a different taste and vision.

Storing Conditions:

Should be stored in 7 ºC ,80 - %90 humidity

Nutrition Facts:

Rich for C,B1,B2,B3,Keroten and Calcium .

The result of analysis executed in Ecuador, El Salvador, Costa Rica and Guatemala