Curu… who? It’s exotic, sweet and not all that well known (yet) in this part of the world. The oblong-shaped curuba fruit, also known as “banana passion fruit”, hides all kinds of exciting secrets under its yellow skin. Today, we want to tell you about this fruit, which is going to attract more and more fans.
The curuba plant, on which the fruit grows, belongs to the Passiflora species, which also includes grenadilla, passion fruit and the grenadine, all of which bear delicious fruit. Botanically speaking, the curuba is actually a berry. It originates in the South American Andes, where it is considered to be a popular “everyday fruit”.
The gelatinous flesh of the roughly 10-cm long curuba is similar to that of the passion fruit. The many small seeds are typical of both fruits – these are edible by the way. The curuba’s orangey-yellow pulp has a pleasant scent and ranges in taste from sweet to slightly sour when ripe. Unripe curuba, on the other hand, is green in colour and has a sour taste. It ripens at room temperature after it is harvested and “gives” slightly when squeezed.
Bursting with vitamins
Curuba is certainly not short on vitamins. This exotic fruit is rich in beta-carotene and vitamin C – ideal for protecting against free radicals and boosting the immune system. A healthy addition to all fruit lovers’ diet.
So how do you eat curuba? The easiest method is simply to cut the fruit in half and eat it straight from the skin using a spoon. The delicious yellow pulp can also be used as an ingredient for fruit salads, smoothies and desserts. And curuba also adds a South American touch to warm dishes.
Have you come across curuba yet in your grocery shop or fruit and veg aisle? How did you like it? We’d love to hear!
Your Dole Team