History

The species of the genus Passiflora are considered native to the Amazon region, although grow in the wild in an area that goes from the south of Colombia to the north of Argentina and Uruguay. In Paraguay the different varieties are adapted more or less to tropical regimes. Throughout the XIX century the varieties with gastronomical use were successfully introduced in Hawaii, Australia and other islands of the South Pacific. The favorable climatic conditions made the plant adapt itself rapidly. Although the commercial exploitation in Hawaii did not experience a true impulse until the middle of the XX century, the plant was common for decades in the wild.

The commercial success of the production of maracuya as well as the ornamental value of the flowers, incited Kenya and Uganda to intent it ´s cultivation in the 1950ies. Approximately at the same time, the commercial plantation was introduced in South Africa. It is not sure whether it were those varieties, or those cultivated in Australia that were introduced in India through Sri Lanka, where today it is mainly domestically cultivated.

The growing of the passionflower has extended to numerous islands in the Caribbean, to the Malayan archipelago and to the Polynesian one.

The Plant

The passionflower is a climber plant. It can reach 9 meters in length under favorable climatic conditions, although it ´s life span generally does not go over a decade. It ´s stem is rigid and woody; it presents alternating leaves of big dimensions, perennials, smooth and of a dark green color. The roots, as is habitual in climbers, are superficial.

The flower presents itself individually, can reach 5 centimeters in diameter in the wild varieties and even double that in those selected for their ornamental value. It is normally white, with traces of pink or red in the P. endulis. Other species present colors that go from intense red to pale blue.

The appearance of the flower, like a crown of thorns, made the Spanish colonizers name it passion fruit. It ´s radial structure receives a theological interpretation, with the 5 petals and 5 sepals symbolizing the 10 apostles (twelve, minus Judas and Pedro), while the 5 stamens represent the 5 stigmas. Finally, the three pistils are the nails of the cross.

The fruit of the passionflower is – in it ´s cultivated varieties – oval or round, between 4 and 10 centimeters in diameter, although other wild species, like P. incarnate, can produce eatable fruits the size of a melon, juicy and beefy, covered with a thick skin, waxy, delicate and not eatable. The pulp has a texture like that of papaya and contains numerous small seeds. The color presents big differences between varieties. The most frequent in countries of origin is yellow, obtained from the variety P. edulis subsp. Flavicarpa. However, for it ´s superior visual attraction, it is more common to export to the European and North American market the fruit of the P. edulis subsp. Edulis, of red, orange or purple color.

Gastronomy

The point of ripeness is determined by it ´s detachment. The harvesting is done manually from the ground. Either for it ´s fresh consumption, or processing, the shell must not present any external damage. Special care has to be taken not to consume the fruit before ripeness, because it can intoxicate. Both varieties are consumed rare, in shakes, juices and in marmalades.

To consume it rare it is not necessary to remove the seeds. It can be eaten directly from the fruit, once open, or be used in jams. The contemporary kitchen appreciates it very much in salads with green leaves, where it ´s slightly acid taste offers a surprising combination. The flower can also be used in salads, is perfectly eatable and delicious, although depending on the variety can have a slight sedating effect.

The juice of the fruit – obtained from pressing the pulp and processing it – is frequently too thick to drink it immediately. It is usually combined with juices from other fruits, milk or simple water. The elevated content of sugars makes the use of sweeteners unnecessary.

The pulp can be used to manufacture marmalades. In this case it is recommended not to remove the seeds, because the pectin content helps to jellify the product. The shell is also rich in pectin, but is not necessary if the seeds are employed.

Both the juice and the pulp can be frozen without problems. Even if the process affects the texture of the fruit, the taste is conserved for a year without noticeable changes. The juice and the pulp of maracuya are rich in calcium, iron and phosphor and in vitamins A and C.

The fruits of the related species P. mollissima, P. antioquensis and P. incarnata are less sweet, although similar in taste and are mainly consumed in marmalades and other concoctions. The P. quadrangularis an la P. laurifolia to the contrary, are excessively sweet and therefore used in juices dissolved in other liquids.

Medical Use

The pulp, the juice, the flowers and the infusion of the leaves of maracuya have a relaxing effect, much more pronounced in the case of infusion, which can be used as a light tranquillizer or as a sedative for muscle pains or headache. It contains various alkaloids,

In normal doses – one or two infusions per day – it helps to bring about sleep and it can have anti spasm effects. It is also recommended in the case of bronchial spasms, in case of nervous intestines and for menstrual pains.

It also possesses a vein widening effect, but it ´s regular use is not recommended to avoid toxic effects. The flower of certain species has a light hallucinating effect.

NUTRITIONAL COMPOSITION

PRESENTATION OF THE PRODUCT

The Gulupa is packed in carton boxes with one layer with an approximate weight of 2 kilos per carton box. For conservation purposes during transport, the fruit is packed in bags that stop the ripening process with the objective to guarantee a product of excellent quality to the consumer.