Fruit in Colombia: Granadilla, "How do I eat this?"

Granadilla for Breakfast

"How do I eat this?" was the first thing I said when I was served Granadilla for breakfast at Hacienda Guayabal outside Chinchina, Colombia. There it was sitting among a plate of sliced up papaya, cracked open and filled with black seeds and what appeared to be snot. It was similar looking to passion fruit, but I wasn't sure what I was supposed to do. My friend told me to just eat everything inside the shell. I picked up the light weight shell which was shiny and smooth. It was orange in color with speckles. The inside was filled with crunchy seed that looked like black sunflower seeds individually wrapped in tiny semi-translucent gelatinous packets.

Granadilla for sale at the market

The hard orange speckled shell of the granadilla

Inside the granadilla you'll find seeds in individual packets of jelly like fruit

The seeds of the granadilla provide a crunchy complimentary texture

 I held the shell like a little cup and used a spoon to scoop out spoonfuls of seeds into my mouth. First you get the sweet, slightly tart and floral flavor of the fruit from the flesh around the seed. Then as you bite, you get this amazing crunch which is the ultimate counter texture. After hollowing out the shell, there was this strangely beautiful skeleton left inside the shell that almost resemble coral formations. I tried granadilla as whole fruit and it also made wonderfully delicious juice.

The coral-like empty shell of the granadilla

Not-So-Brittle Brittle

My grandma makes the best peanut brittle. I love it. I made it on occasion with her while I was growing up. And by "made it", I mean followed her around the kitchen and watched everything she was doing. I decided this year to make some brittle myself. How hard could it be? One pot, three ingredients, twelve minutes. Well, unless you've been doing this 70 years, it's not as easy as it seems. You see my grandma had learned this recipe when she was a kid from her aunt "Pud". My grandma is an expert at this by now. I am not.

Not like grandma used to make.

As soon as I poured my first batch of peanut brittle, I knew from the color, something was wrong. I called my grandma to find out what it could be. She acted in disbelief as if something could go wrong, because I don't think it ever does for her. Then she assured me that the last batch she made she over cooked a little. This batch happens to be en route to me. She then told me I probably under cooked it. I realized I did. A combination of undercooking and the wet air from the rainy weather didn't allow the first batch to set. I ended up with a cross between a caramel and a nougat.

My "brittle" was so pliable, I could roll it. NOT, the texture I was going for.

All rolled up...

The moldable candy provided some interesting textures.

I set out for batch two. This time cooking it a bit longer and higher temperature. It totally worked. I didn't use peanuts this time around, I made a Sunflower Seed - Cacao Nib - Coconut brittle. It was airy, crackly and crisp. 

The final brittle turned out splendid. Sunflower Seed, Cacao Nibs, Coconut Brittle.