Passiflora is also known as passionflower or passionvine and is a very commonly used ingredient in Guatemalan cuisine.
What other secrets does this plant hold?
There are many varieties of passionflower, and in Guatemala, the fruit is called grandilla, due to the Spanish association with the pomegranate fruit.
The fruit is also known as Passion Fruit in Brazil and parchita or parcha in Venezuela.
The species is native to Mesoamerica and the northwest region of South America, which is why it is known in countries such as Mexico, Costa Rica, El Salvador, Guatemala, Honduras, Panama, Venezuela, Bolivia, Colombia, Ecuador, and Peru.
In Guatemala, it is common to find it in the mountainous regions of Alta Verapaz, Baja Verapaz, Jalapa, Sacatepéquez, Suchitepéquez, Huehuetenango, Quetzaltenango, and San Marcos.
About its name
The name "passionflower" originated from the Spanish perception of the plant's elements—its crown of thorns, its tendrils, and its elongated lance-like leaves—symbolizing the passion of Christ. Furthermore, the flowering occurs during Holy Week.
Passiflora is also a medicinal plant with many beneficial properties for health and is used to prepare infusions and tinctures that help combat anxiety, nervousness, and insomnia.
In Guatemalan cuisine, its fruit is mainly used for making jams, fruit salads, and especially for juices and smoothies. It also serves as an ingredient in some sauces.
The fruit is eaten raw, and its pulp has a very pleasant flavor. Juice made from the fruit is used in refreshments and ice creams. In Huehuetenango, during Lent (Holy Week), it is customary to consume the whole fruit without the shell with honey and to prepare it with other seasonal fruits.
