a child in Africa, I patiently waited for our granadilla vine to produce exotic
flowers. Finally a fruit appeared and seemed to age on the vine as it developed
a deep purple dimpled skin. Once ripe, the granadillas—or passion fruit—were
cut in half and the golden fragrant pulp speckled with black seeds could be
strained and used in a variety of desserts and drinks.
2 (115-gram) cans sweetened granadilla pulp
1 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
¼ cup orange blossom or clover honey
2 cups cold water
Fresh mint sprigs
Into a medium bowl, press the granadilla pulp through a sieve
with the back of a dessert spoon. Scrape the pulp from
the underside of the sieve. Press the pulp from the top until
just the seeds remain, discard the seeds.
2. Pour the granadilla juice into a glass jug. Strain in the orange
and lemon juice, then stir in honey and water. Sweeten more
to taste if needed. Ice will dilute the juice slightly.
3. Fill 4 tall glasses with ice. Pour juice over ice and serve with
a straw, lemon slice and fresh mint sprig.
Makes 4 (8-ounce) servings