Curuba also known as banana passion fruit, is a family member of the passiflora. Curuba is native to Colombia and South America. The fruit looks somewhat like a straight, small banana with rounded ends. The skin is smooth, yellow and soft. The fruit contains a soft, orange flesh with a scattering of black edible seeds. Curuba has a sweet flavour.
Cut the fruit vertically into two halves. From here, scoop out the jelly-like pulp with a tablespoon. Now it is ready to be consumed, cooked or converted into juice. The skin is not eaten.
Curuba is commonly eaten by itself, however, it makes a wonderful jelly, pie filling or cake frosting. Seeds with the surrounding juice sacs are also often added to fruit salads.
Nutrition & Health Benefits
- Like passion fruit, curuba is a good source of fibre; primarily in the seeds . The fruit is also high in phosphorous, niacin, calcium, iron and contains sodium. Curuba is high in vitamin C and contains vitamin A or beta-carotene.
- Curuba is one of the best sources of powerful antioxidants called proanthocyanidins. They help protect our bodies against the oxidative damage caused by pollution and smoking which form free-radicals and cause chronic diseases.
- Curuba fruit is a good source of catechin, a type of polyphenol antioxidant found in the chemical compounds of plants. Other foods that contain polyphenols are blackberries, cranberries and grapes.
Selection & Storage
- When the skin is still a bit green the fruit can be ripened at room temperature.
- When the fruit is yellow and fully ripe, keep refrigerated and consume within a few days.