Juicing Curuba (Banana Passionfruit): the National Fruit of Colombia

Ever since I moved to my beautiful new home in Bogotá, Colombia, I have been star struck by the wide selection of tropical fruit. In no other place on earth have I found such an intimidating variety. Here, there are entire grocery stores dedicated exclusively to fruits and vegetables, many found only in this region. It’s absolutely amazing. So in order to try and discover a new fruit every week, I buy a mystery fruit and juice it (or look up a recipe if it can’t be juiced). As it turns out, the best juice comes from the sweetest and more mature fruit, usually standing in the discount aisle as they are a bit bruised! So to my luck, today I find about 10 curuba fruit for about 1,000 CBP or $0.40. I love Colombia!

Curuba, or banana passionfruit, is the national fruit of Col0mbia, and for right reason! Coming from the passiflora mollissima family (passionfruit and granadilla also belong here), it looks like a small banana, ripening from dark green to yellow, with gelatinous little creamsicle colored seeds when cut open. What a dream!

Curuba juice can be blended with the ever famous Aguardiente anise drink, similar to French Ricard or Greek Ouzo. But to my knowledge, Colombians typically like to prepare it with milk and sugar. However in our house we usually avoid milk so I will provide an alternative route using soy instead.

INGREDIENTS

• 10 curuba fruit
• Water
• Soy powder/milk
• 2 tablespoons sugar

RECIPE

Step 1: Slice the curuba fruit in half and  scoop out the meat straight into the blender.

Step 2: Fill the blender with half water and half soy milk to cover the fruit pulp.

*I use powdered soy, so I cover the pulp entirely with water and add about 3-4 tablespoons of dehydrated soy powder. Add more depending on how creamy you like it.

Step 3: Add the sugar (I prefer brown but white works just fine).

Step 4: Blend all ingredients together for a no more than 15 seconds. You don’t want to break the seeds and sour the flavor.

Step 5: Strain the juice into your desired container. Separate the seed from the juice with a spoon using a strainer and churning quickly.

Step 6: Taste and readjust with more sugar or milk to your liking. Enjoy 😉

Despite the now and then chill of Bogotá, curuba juice reminds me that I am in the tropical Andean mountains of lovely South America. How much better can life possibly get?

If you liked this articled be sure not to miss out on my love for Guanabana and how to make Guava nectar.