in Andean valleys from Venezuela and eastern Colombia to Bolivia and Peru. It is native to that area and seems to have been domesticated shortly before the Spanish Conquest. Today, it is cultivated in home gardens and commercial orchards, and the highly prized fruits are regularly available in local markets. Colombia has some outstanding varieties; it has begun exporting the fruits, and has established a national committee to study the biology and agronomy of this species.6
Curuba juice is considered the finest of all passionfruit juices, and a wine is made from it. The fruits are also used in jams, jellies, and gelatin desserts. In addition, the pulp is strained (to remove the seeds), blended with milk and sugar, and served as a drink called “sorbete de curuba.” It is also made into ice cream. Combined with alcoholic liquors (aguardiente) and sugar, it is served as a cocktail.
The plant seems suited to colder conditions than the common passionfruit. In the Andes, it prospers at elevations up to 3,400 m (in Cuzco, for instance) and briefly tolerates temperatures of −5°C. Under cultivation, it is high yielding. When densely spaced, well weeded, and fertilized, annual harvests in Colombia are said to reach 300 fruits per vine, amounting to some 500,000 fruits per hectare weighing about 30,000 kg. The hard-shelled, golden-yellow fruits7 are up to 15 cm long and weigh 50–150 g.
Although little known outside the Andes, the plant has escaped from cultivation and become naturalized in Hawaii, New Zealand, Australia, and Papua New Guinea. In Hawaii it is permitted only on the island of Hawaii, where it grows wild in the forests and its vigorous vines strangle trees.
Sweet Granadilla. This passionfruit (Passiflora ligularis) is native and common from western South America to Central Mexico. Its white translucent pulp is almost liquid, acidulous, and sweet smelling. The rind is strong, so that the fruit transports well without injury. Indeed, Colombia is now exporting this fruit to Europe.8
Since the plant grows at moderate elevations, it seems sufficiently cold resistant to withstand light frost, although probably not extended periods of temperatures below about −1°C. In Ecuador, it is cultivated mainly between 2,200 and 2,700 m, but in Bolivia and Colombia its cultivation has been extended to as low as 800 m and as high as 3,000 m.
The sweet granadilla was introduced into Hawaii probably in the late 1800s and was naturalized there by 1929. It flourishes in many