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Maracuja Facts

Maracuja Facts
Maracuja, also known as granadilla, is a type of flowering plant that belongs to the passion flower family. It originates from tropical parts of Brazil, Paraguay and Argentina. Maracuja requires warm, moist climate for the successful growth and it can be found in tropical and subtropical areas around the world today. It grows on well-drained, fertile soil, exposed to direct sunlight or in the partial shade. People cultivate maracuja as a source of food and medicine. Brazil, Australia, New Guinea and Kenya are the greatest manufacturers of maracuja in the world.
Interesting Maracuja Facts:
Maracuja grows in the form of vine. It can reach 10 to 20 feet in height thanks to numerous tendrils which support the growth of the plant by connecting it with the nearby objects and plants.
Maracuja produces dark green, three-lobed leaves with finely toothed edges. Leaves are alternately arranged on the branches.
Maracuja produces individual, large, fragrant flowers that consist of greenish white sepals, white petals and numerous two-colored rays (white on the outer edge, purple at the base). Flowers contain both types of reproductive organs.
Depending on the variety, flowers can perform self-pollination (purple maracuja), or they require help of bees for the successful pollination of the flowers (yellow maracuja).
Fruit of maracuja is roundish to oval in shape. It is covered with leathery skin (rind) and filled with jelly-like orange pulp and black or dark brown seed. Fruit ripens 70 to 80 days after pollination. Pulp and seed are edible.
Even though there are few hundred cultivars of maracuja, only two: purple and yellow, are commercially important (used in human diet). Fruit of yellow maracuja is larger, but more acidic and less aromatic than fruit of purple maracuja.
Maracuja has tart, sweet, guava-like flavor. It can reach 1.5 to 3 inches in diameter and 1 to 1.7 ounces in weight. Yellow variety can reach the size of a grapefruit and 50 ounces of weight.
Maracuja is rich source of vitamins A, B3 and C and minerals such as calcium, iron, potassium and phosphorus.
Maracuja can be consumed fresh or as ingredient of fruit salads, pies, jellies, jams, juices and ice-creams.
Maracuja is good source of energy able to improve strength of bones due to high content of calcium.
Leaves of maracuja were used in treatment of insomnia in Europe in the past.
Maracuja is important part of traditional medicine in South America. It is used for the preparation of calming and heart tonics, in treatment of headache, bruises and pain.
Maracuja juice is used in treatment of bronchitis, asthma, cough and urinary infections.
Oils extracted from the seed of maracuja have application in the cosmetic industry.
Maracuja is perennial plant that can survive from 5 to 7 years in the wild.


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