From the book
Fruits of Warm Climates
by Julia F. Morton
Giant Granadilla
Passiflora quadrangularis L.
Passiflora macrocarpa M.T. Mast.
PASSIFLORACEAE
The largest fruit in its genus, the giant granadilla, Passiflora quadrangularis L. (syn. P. macrocarpa
M.T. Mast.), is often called merely granadilla, or parcha, Spanish
names loosely applied to various related species; or it may be
distinguished as granadilla real, grandadilla grande, parcha granadina
or parcha de Guinea. In El Salvador, it is known as granadilla de
fresco or granadilla para refrescos; in parts of Colombia, it is badea
or corvejo; in the State of Tachira, Venezuela, badea; in Bolivia,
granadilla real or sandía de Pasión. In Brazil, it is maracuya-acu,
maracuja-assu, maracuja silvestre, maracuya grande, maracuja suspiro,
maracuja mamao, or maracuja de caiena. In Surinam, it is grote or
groote markoesa; in Peru and Ecuador, tumbo or tambo. In the
Philippines, its local names are parola, kasaflora, and square-stemmed
passion flower. To Indonesians, it is familiar as markiza, markoesa,
markeesa, or manesa, and to the Malays, timun belanda, marquesa or
mentimun. In Thailand, it is su-khontha-rot; in Vietnam, dua gan tay,
or barbadine, the French name.
Description
The vine is fast-growing, large, coarse, herbaceous but woody at the
base, arising from a fleshy root that becomes enlarged with age, and
climbing trees to a height of 33 to 50 ft (10-15 m) or even 150 ft (45
m) in Java. It has thick 4-angled stems prominently winged on the
angles, and axillary tendrils to 12 in (30 cm) long, flanked by
leaflike, ovate or ovate-lanceolate stipules 3/4 to 1 3/8 in(2-3.5 cm)
long, sometimes faintly toothed. The alternate leaves are broad-ovate
or oblong-ovate, 3 1/4 to 6 in (8.25-15 cm) wide, 4 to 8 in (10-20 cm)
long; rounded or cordate at the base, abruptly pointed at the apex,
sometimes toothed near the base; thin, with conspicuous veins sunken on
the upper surface, prominent beneath. The solitary, fragrant flowers,
up to 4 3/4 or 5 in (12-12.5 cm) wide, have a bell-shaped calyx, the 5
sepals greenish or reddish-green on the outside, white, pink or purple
inside; the 5 petals, to 1 3/4 in (4.5 cm) long, white-and-pink; the
corona filaments 2-ranked, to 2 3/8 in (6 cm) long, purple-and-white
below, blue in the middle, and pinkish-blue above, around the typical
complex of pistil, style and stigmas.
The pleasantly aromatic,
melon-like fruit is oblong-ovoid, 4 3/4 to 6 in (12-15 cm) wide, and 8
to 12 in (10-30 cm) long; may be faintly ribbed or longitudinally
3-lobed; has a thin, delicate skin, greenish-white to pale- or
deep-yellow, often blushed with pink. Beneath it is a layer of firm,
mealy, white or pink flesh, 1 to 1 1/2 in (2.5-4 cm) thick, of very
mild flavor, and coated with a parchment-like material on the inner
surface. The central cavity contains some juice and masses of whitish,
yellowish, partly yellow or purple-pink, sweet-acid arils (commonly
referred to as the pulp), enclosing flattened-oval, purplish-brown
seeds to 1/2 in (1.25 cm) long.
Plate XLV: GIANT GRANADILLA, Passiflora quadrangularis
Origin and
Distribution
The
giant granadilla is generally agreed to be a native of tropical
America, though the actual place of origin is unknown. It was growing
in Barbados in 1750 and is present in several other Caribbean Islands
and in Bermuda. It is commonly cultivated, and sometimes an escape from
cultivation or truly wild, from Mexico to Brazil and Peru. At some
point in the 18th Century, it was introduced into Malaya, where it
thrives in both the north and the south. In Vietnam, it is limited to
the southern half of the country. Perhaps it had reached Indonesia
earlier, for it is more common and even naturalized there. It is also
cultivated in the lowlands of India, Ceylon and the Philippines; in
tropical Africa, and throughout Queensland, Australia. In tropical
North Queensland it has run wild, growing lushly in jungle areas. It
flourishes and fruits heavily especially in the Cairns district. It was
being grown in Hawaii in 1888 and by 1931 had become naturalized in
moist places. The United States Department of Agriculture received
seeds from Trinidad in 1909 and the vine is very occasionally planted
in southern Florida, but is too cold-sensitive to survive in California.
Varieties
There are various
strains producing fruits of different sizes and quality. Wester stated
that some are insipid, while one of superior flavor had originated at
Cotabato. One strain with especially large fruits and good flavor was
formerly considered a separate species (P. macrocarpa),
but it hybridizes readily with smaller strains and there are
intermediate types. An ornamental form, 'Variegata', has leaves
splashed with yellow.
Pollination
The vine may
produce few or no fruits in a dry atmosphere, or in the absence of
insect pollinators. Also the pollen may ripen before the stigma is
ready to receive it, and, at times, bees may steal the pollen too early
in the morning. Hand-pollination is regularly practiced in Queensland
and has been successful in limited experiments in Florida. It should be
done in the late morning, no later than 4 to 6 hours after the flowers
open.
Climate
The ideal climate
for the giant granadilla is one that is truly tropical, warm both day
and night, with little fluctuation, and with high humidity. It is grown
between 700 and 1,500 ft (213 and 457 m) elevations in Jamaica and
Hawaii, and up to 3,000 ft (914 m) in India; to 5,000 or, at most,
7,200 ft (1,800 or 2,200 m) in Ecuador. Vines several years old have
been killed by winter cold on the Riviera.
Soil
For maximum growth and
productivity, the vine requires deep, fertile, moist but well-drained
soil. Australians have observed good growth on volcanic, alluvial, and
sandy soil, and even decomposed granite. Vines planted in highly
alkaline situations in Israel have died after evidencing acute
chlorosis.
Propagation
The giant
granadilla grows readily from seeds, which germinate in 2 to 3 weeks
and the seedlings can be set out when 6 to 12 in (15-30 cm) high.
Cuttings of mature wood 10 to 12 in (25-30 cm) or even 2 to 3 ft (.6-.9
m) long, are partially defoliated and deeply planted in well-watered
sand. There will be sufficient vegetative growth and root development
to permit transplanting in 30 days. Air- or ground-layers are also
satisfactory.
Culture
In commercial
plantings in Indonesia, the vines are set 6.5 to 10 ft (2-3 m) apart
each way. When the plants reach about 6.5 ft (2 m) in height, they must
be trained to a strong, horizontal trellis. Pruning may be necessary if
the growth becomes too dense. Regular applications of fertilizer high
in organic matter, and copious watering are necessary.
Harvesting & Yield
In
Indonesia and Queensland, a productive vine will fruit more or less
continually all year and the annual yield may range from 25 to 35
fruits in the larger types to 70 to 120 fruits in medium to small
types. Venezuelan horticulturists report that their main blooming
period is May to October and the fruits ripen in 62 to 85 days from
flower-opening, the crop being harvested mainly from July through
October. The yield of 2- to 3-year-old vines varies from 16 to 50
fruits. The fruits are ready for harvesting when the skin becomes
translucent and glossy and is beginning to turn yellowish at the apex.
It is clipped from the vine. Very careful handling and packing are
essential.
Pests and
Diseases
Young plants in nurseries may be severely defoliated by Disonycha glabrata in Venezuela.
In Queensland, the principal pest of the giant granadilla is the green vegetable bug, Nezara viridula,
which punctures young fruits and sucks out the juice, causing them to
wither and fall; or hard lumps will form in the flesh. To avoid damage
by fruit flies, the fruits are sometimes bagged.
Leaf spot, from
fungal infection, occurs occasionally in Queensland but it is
considered of little importance. Stem-end rot in East Africa has been
attributed to the fungus, Botryodiplodia theobromae.
Food Uses
The flesh of the
ripe fruit, with the inner skin removed, is cut up and added to papaya,
pineapple and banana slices in fruit salads, seasoned with lemon or
lime juice. It is cooked with sugar and eaten as dessert, or is canned
in sirup; sometimes candied; but it is so bland that it needs added
flavoring. In Indonesia, the flesh and arils are eaten together with
sugar and shaved ice. Australians add a little orange juice and usually
serve the dish with cream. They also use the stewed flesh and raw arils
together as pie filling. The whole arils can be eaten raw without
removing the seeds.
Jelly can be made from the unpeeled flesh
boiled for 2 hours and the pulp simmered separately. The juice strained
from both is combined and, with added sugar and lemon juice, is boiled
until it jells.
The pulp (arils) yields a most agreeable juice
for cold drinks. It is bottled in Indonesia and served in restaurants.
Wine is made in Australia by mashing several of the whole ripe fruits,
adding sugar and warm water and allowing the mix to ferment for 3
weeks, adding 2 pints of brandy, and letting stand for 9 to 12 months.
The
young, unripe fruit may be steamed or boiled and served as a vegetable,
or may be cut up, breaded and cooked in butter with milk, pepper and
nutmeg. In Java ripe fruits are scarce because of squirrels and other
predators.
The root of old vines is baked and eaten in Jamaica as a substitute for yam.
Toxicity
The leaves, skin and immature seeds contain a cyanogenic glycoside. The
pulp contains passiflorine and, if indulged in excessively, causes
lethargy and somnolence. The raw root is said to be emetic, narcotic
and poisonous.
| Food Value Per 100 g of Edible Portion* |
| Thick Flesh | Arils and Seeds |
| Moisture
|
94.4 g | 78.4 g |
| Protein |
0.112 g | 0.299 g |
| Fat |
0.15 g | 1.29 g |
| Crude Fiber |
0.7 g | 3.6 g |
| Ash |
0.41 g | 0.80 g |
| Calcium |
13.8 mg | 9.2 g |
| Phosphorus |
17.1 mg | 39.3 mg |
| Iron |
0.80 mg | 2.93 mg |
| Carotene |
0.004 mg | 0.019 mg |
| Thiamine |
| 0.003 mg |
| Riboflavin |
0.033 mg | 0.120 mg |
| Niacin |
0.378 mg | 15.3 mg |
| Ascorbic Acid | 14.3 mg | |
*According
to analyses made in El Salvador |
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