I remember growing up surrounded by fruit trees and fresh vegetables that my father used to grow for the kitchen. We ate with the seasons and got excited as we watched the little blossoms appear on the fruit trees and vegetables.
One fruit in particular that really had my heart pounding for the season was the granadilla. I loved the beautiful flowers that would appear before the little swollen fruit would present themselves.
I would count the flowers and the fruits and keep watch over them as they grew. I loved to watch the shell that protected the hard black seeds that were surrounded by a deliciously sweet sour gelatinous pulp turn slowly purple, then wrinkle slightly and fall off the vine. They never really got much chance to hit the floor because my sister and I would pick them, bite off the top and suck out the yummy aromatic insides, which are so healthy and nutritious, containing vitamins A, C, and K, phosphorus, iron, and calcium.
Besides eating them straight of the vine, we would make a delicious granadilla aid by scooping the pulp into a large glass jug, filling with ice and topping with lemonade (and a slug of something stronger, if you so wish). Granadilla curd; a fridge cake to die for; fresh granadilla jelly – these are other heavenly options. You can’t use the granadilla fresh, though. You have to cook it first, as it will not let the jelly set if used raw.
One of my favourite things my mom made with the fresh granadilla was a granadilla cake topped with sweet, tangy, buttery granadilla icing that was ever so yum. A Pavlova is not the same without a tangy topping of granadilla.
The uses don’t end there. It’s great on yoghurt and a must in fruit salads, not to mention that the pulp freezes really well too. If you have space in your garden you should plant a vine. They fruit abundantly and there is nothing better than stepping outdoors and plucking enough fruit for the table when you need it.
Orange Cake with Granadilla Icing
Makes 1 cake
- 300 g butter
- 375 ml (11/2 C) Huletts Castor Sugar
- 4 extra-large eggs
- 700 ml (5 C) self-raising flour, sifted
- 200 ml fresh orange juice
- 500 ml (2 C) Huletts Icing Sugar, sifted
- 15 ml (1 T) butter
- Pulp from 1 large granadilla or 30 ml canned pulp
- 30 ml (2 T) milk
1. Preheat the oven to 180 °C. Coat a spring form pan with cooking spray and set aside.
2. Cream the butter and Huletts Castor Sugar in the bowl of a food mixer until light and creamy in colour.
3. Add the eggs one at a time, beating well after each addition.
4. Add the cake flour alternately with the orange juice to the butter mixture and mix thoroughly.
5. Spoon the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
6. Remove from the oven and leave to cool in the pan for 10 minutes. Turn cake out onto a wire rack to cool.
7. Granadilla Icing: Stir the Huletts Icing Sugar, butter and pulp together in a double boiler over simmering water.
8. Add the milk and stir until smooth.
9. Remove from the heat and pour over the cooled cake.
10. Iced, the cake will keep in an airtight container for up to three days.