passion fruit
maracuyá

Passiflora edulis

with an intense acid flavor, passion fruit or passion fruit is abundant in water (between 72 and 86%). Their fats, minimum, are concentrated in their seeds, and their proteins are scarce. As for carbohydrates, they are more notable and include significant percentages of soluble vegetable fiber in the form of pectins, and insoluble, in membranes and seeds. But the biggest passion fruit passion fruit is found in its vitamins, minerals and phytochemicals. Its vitamin C (30 mg / 100 g) approximates that of lemon and orange and also stands out in beta-carotene, in vitamin B3 (1.5 mg), which is double or triple that in most fresh fruits and in vitamin B2 Among the minerals stands out inpotassium, iron, magnesium, phosphorus and trace elements such as zinc, copper or selenium. 

packaging

The passion fruit maracuyá are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.

Specifications

The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each

regulations

The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Passion fruit Maracuyá

It is a fruit native to Central America. Brazil is possibly the largest producer, followed by Colombia, Venezuela and all of Central America. It is also produced in Kenya, Ivory Coast, South Africa and Australia. The European market receives in addition to the fruit species, yellow, purple and granadilla, a great variety of hybrids. Brazil produces the following varieties: Ouropretano, Muico, Peroba, Pintado and Hawaina. Australia has developed resistant hybrids, among others, Redland Triangular. In Hawaii there is the Noél Especial variety, whose fruits can weigh up to 90 grams; Yellow peel and dark orange pulp, very juicy.

Nutritional benefits of Origin of Passion fruit Maracuyá

Passion fruit is an interesting fruit for everyone, but especially for children, who are of growing age, pregnant, elderly, people under stress or high physical demands, and smokers.

· Vitamin C, which predominates in passion fruit, is involved in the formation of collagen, bones, teeth and red blood cells, promotes iron absorption, strengthens the immune system and exerts an antioxidant action. 
· Yellow varieties of passion fruit also stand out in beta-carotene or provitamin A, which helps keep eyes, skin, hair, mucous membranes, bones and the immune system in good condition. 
· Niacin or vitamin B3 (1.5 mg), is involved in the metabolism of proteins, fats and carbohydrates, blood circulation, growth and breathing. 
· The riboflavin or vitamin B2(0.1 mg) is important for the skin, mucous membranes and cornea. 
· Iron (1.6 mg) can represent up to 9% of the recommended daily amount and, in addition, when accompanied by vitamin C, it is better assimilated. 
· Passion fruit also provides magnesium (29 mg) and phosphorus, which are involved in various growth processes and in the correct secretion of breast milk.

Mode of consumption of Origin of Passion fruit Maracuyá

Juicy and aromatic
The good tasters say that the passion fruit has touches of peach, apricot, strawberries, raspberries and blackberries, all well mixed in a tremendously aromatic set, with more than two hundred volatile substances, and a sweet and sour palate, with the fresh pang of citric acid, and the touch of green fruit that gives malic acid. The texture is silky before chewing, and then crispy to meet the seeds. And immediately you can see the sharp acid notes on the sides of the tongue …

 

Versatile like lemon
Passion fruit is usually consumed as fresh fruit, in the form of dessert syrup, or as juice. Being acidic like lemon, the following lemon pairings do well: fish and seafood dressings, soups, fried foods, boiled vegetables, lentils and tofu, if used as is. Incorporated into any vinaigrette it provides the same acidity but with an incredible aroma and flavor.

 

How to eat
It eats only the pulp. A piece is taken and cut with a knife making it rotate around, but without going inside. Then the pulp is sipped directly from the shell, or it is extracted with a teaspoon.
 

lemon-slice

Dehydration

Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.

harvest

whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer

strawberry

Lyophilization

Removes the water by freezing and sublimation –vacuum at 30ºC.

cooking

chopped fruit

The fastest way to reach results is to monitor the progress you make.

fresh-juice

Spray-Dry

Transforms the fruit into pulp whitch is easily rehydrated.

snowflake

frozer

Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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