maracuya
The maracuya is a tropical fruit native to South America. It differs from the purple passion fruit in that it has yellow skin and a more tart and intense flavor. Its hard, sometimes wrinkled shell contains juicy, fragrant, and refreshing pulp, filled with small, crunchy black seeds.
Purchase guide
The ripe maracuya should be bright yellow with a wrinkled skin. If it is still green and the skin is smooth, it is simply unripe. It is normal to see some spots or cuts.
OPTIMAL TEMPERATURE FOR CONSERVATION
7–10 °C. Keeps for about 7 to 14 days in the refrigerator
Let it ripen at room temperature until the skin becomes slightly wrinkled, a sign that the fruit is sweeter and ready to eat, then refrigerate it.
NUTRITIONAL VALUE
The maracuya is rich in vitamin C, vitamin A, fiber, and antioxidants. It is about 70 to 75% water and also provides potassium and magnesium, which aid digestion and support the immune system.
how to eat it
Maracuya can be eaten raw or cooked. When eaten raw, cut it in half with a knife and scoop out the flesh and seeds with a spoon. With its rich flavor, it is widely used in juices, desserts, and sauces.
