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Granadilla

Tamarillo

Passion fruit

Yellowpitaya

Colombian Physalis

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Colombian Physalis is a fruit from the Andes mountains. Though it belongs in the same family as tomatoes, it is more often associated with, and eaten like, a berry. Colombian Physalis are packed with vitamins A and C, so they are high in antioxidants. They contribute to healthy vision and bones. Colombian Physalis slighltly sour flavor allows you to use it in a wide variety of preparations. You can enjoy it raw for a morning snack or cooked in the form of jams, sauces and chutneys.

COLOMBIANPHYSALIS

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SWEET AND SOURCOLOMBIANPHYSALIS SAUCE

Add all the ingredients into a blender and blend on high speed for one minute. In a saucepan on medium-low heat, warm the sauce for 15 minutes, stirring every two to three minutes. Serve warm over any meat of your choosing including chicken, steak, or shrimp, with a side of rice.

RECIPE INGREDIENTS

300 gr fresh Colombian Physalis100 gr brown or demerara sugar100 ml ketchup50 ml fish sauce50 ml lime juice 15 ml white wine vinegar5 gr Dijon mustard

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COLOMBIANPHYSALIS JAM

In a saucepan, combine all the ingredients and cook on medium-high heat. After 10 minutes, take a wooden spoon and gently crush the Colombian Physalis to open them up. Cook for another 15 to 20 minutes, until they reach a thicker consistency. Remove from heat and let them cool before serving. Remove the cinnamon stick and the cloves and pour the jam into a glass jar. Serve the jam with toast in the morning or use it as a dip for a cheese platter.

RECIPE

INGREDIENTS

800 gr fresh Colombian Physalis

2 cups brown or demerara sugar

The juice of 2 limes

One cinnamon stick

2 cloves

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Colombia’s yellow pitaya is much sweeter than its redder counterpart, known as the red pitaya or dragon fruit. Yellow pitaya is very rich in fiber and is known to help regulate the digestive system. It contains vitamin C, acting as an antioxidant and a booster to the immune system. The fruit’s edible seeds contain heart-healthy monounsaturated fats and omega-3 fatty acids. The yellow pitaya also contains properties that help reduce high cholesterol levels. Yellow pitaya is better enjoyed chilled and is ideal for adding a touch of exotic flavor to salads.

YELLOWPITAYA

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One head of green kale2 tbsp of olive oilHalf Vidalia or Spanish onionOne sweet red pepperThree Colombian yellow pitayas

INGREDIENTS

RECIPE

Wash the kale and gently dry it with a paper towel. Discard the thick stems and roughly chop the leaves. Place in a bowl and add the olive oil. With your hands, gently massage the kale rubbing the oil until the leaves feel softer to the touch. Slice the onion and the pepper in very thin juliennes and add to the kale. Toss the salad, adding salt and pepper to taste. Cut each of the yellow pitayas vertically into two halves. From here, scoop out the two white fleshy halves with a tablespoon and slice into smaller pieces. Add to the salad and enjoy immediately.

YELLOW PITAYAAND KALE SALAD

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INGREDIENTS

The flesh of one Colombianyellow pitaya

1 ripe banana

½ cup hulled hemp seeds (optional)

1 cup of unsweetened almond milk

4 or 5 ice cubes

RECIPE

Place all ingredients in a blender and blend on high for one minute. If the smoothie is too thick, add ¼ cup of ice-cold water or more until you reach the desired thickness. Serve and enjoy immediately.

YELLOW PITAYASMOOTHIE

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The purple-skinned passion fruit is a wonder for those wanting to combat the negative effects of stress. Known in Colombia as “gulupa,” this exotic fruit has calming properties, helps combat insomnia, boosts brain function and regulates blood pressure. Good for your heart and bones, passion fruit also works as a detoxifier, contributing to good liver and kidney functions. The tanginess of the passion fruit is perfect for turning simple dishes into unexpected experiences that will impress any guest.

PASSIONFRUIT

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RECIPE

Preheat oven to 350ºF (180ºC). Lightly grease a baking dish with butter and set aside. Slice the apples into small wedges, about ½ inch wide. Place the apple wedges flat in the greased baking dish and sprinkle evenly with sugar. Spoon passion fruit pulp evenly over apples.

Cover baking dish tightly with foil or heavy lid and bake for 25-30 minutes or until soft. Leave oven on. Remove baking dish from oven and spoon the apple/passion fruit mixture evenly into four small ramekins. Crumble the biscuits on top of each ramekin and place back in the oven for 7-10 minutes, or until biscuits are golden brown. Serve immediately with a scoop of vanilla ice cream on top.

PASSION FRUIT ANDAPPLE CRUMBLE

INGREDIENTS

4 granny smith apples, peeledThe pulp from 6 Colombianpassion fruits1½ tbsp of sugar3 to 4 biscuits, such as store-bought ginger snaps, for crumblingButter for greasing Vanilla ice cream for serving

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MORNING FRUIT SALADWITH PASSION FRUITAND HONEY YOGURT

RECIPE

In a large bowl, prepare the fruit salad gently tossing all the fruits together. Pour the two cups of plain yogurt into a smaller bowl and add the passion fruit pulp and honey. Stir well. Serve the fruit salad with a small cup of yogurt on the side. The yogurt can be drizzled onto the salad or be eaten by itself. For a fuller breakfast, you can also serve some granola on the side.

For the salad, you may use any combination of fruits that you like or have at hand.

2 oranges, quartered and peeled½ a melon, sliced, skin removed6 to 8 strawberries, halved¼ of a pineapple, sliced1 mango, cut and cubedThe pulp from 2 Colombian passion fruits2 tbsp of honey2 cups of plain yogurt

INGREDIENTS

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GRANADILLA

High in antioxidants and vitamins A, B and E, granadilla is packed with nutrients that help calm the nervous system, reducing stress, anxiety and insomnia. Granadilla also contains significant amounts of calcium, iron and fiber and, like many fruits containing edible seeds, it is ideal for regulating the digestive system. Though some people might find this fruit puzzling at first, most will find that granadilla is easy to eat. Its sweet flavor and high water content make it a perfect snack on its own or as part of a refreshing drink.

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First, prepare a syrup with the sugar and the water. In a small saucepan, warm the two ingredients on medium heat until the sugar has dissolved. Increase heat to high and let boil for five minutes. Remove from heat and let it cool.

Open the granadillas with your hands and scoop the contents into a strainer to make a juice. Gently push the seeds into the strainer to make sure that you take as much juice as you can from the seeds. Save the juice and discard the dry seeds. In a bowl, mix the syrup, granadilla juice, lime zest and lime juice and mix well. Pour the contents into a metal pan, cover with plastic wrap and place in the freezer for at least 35 minutes. Stir the mixture every eight minutes or so. Serve in glass cups and garnish with mint.

RECIPE

GRANADILLASHERBERT

INGREDIENTS

¾ cups sugar

½ cup water

8 Colombian granadillas

1 tbsp of lime zest

1 tbsp of lime juice

10 mint leaves

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INGREDIENTS

1 bunch of fresh spinach, leaves picked and washed2 Mandarin oranges (plus one more for the juice. See below)1 Colombian granadilla1 tbsp of olive oilThe juice of one Mandarin orange½ tbsp of sugar½ tbsp of salt½ tbsp of fresh thyme, chopped

Put the clean spinach leaves in a large salad bowl. Peel the Mandarin oranges and arrange the slices over the spinach leaves. To make the vinaigrette, combine all the remaining ingredients in a sealed glass jar and shake well. Serve over the spinach salad when ready to eat.

SPINACH SALAD WITHGRANADILLA VINAIGRETTE

RECIPE

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Tamarillo, sometimes also known as “tree tomato,” is an egg-shaped tropical fruit with dark red skin and a soft flesh inside. Tamarillos are tart when eaten raw, but when mixed with water and a sweetener they make for a refreshing drink, very popular in South America. Tamarillos may be used in the same ways as cooked tomatoes; they work well in sauces and chutneys to accompany light meats. The skin is not edible.

TAMARILLO

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RECIPE

Preheat the oven to 350ºF (180ºC) degrees. Place cheese on a rimmed baking sheet and bake until softened, 15 to 20 minutes. Transfer to a serving plate and cool for about 10-15 minutes. Make sure the plate is somewhat larger than the cheese in order to hold enough relish on the sides.

While the cheese is baking, make the relish. Put all the remaining ingredients in a small saucepan and cook on medium-high heat gently until thick and syrupy.

Gently pour the relish over the brie to cover it. Allow a generous amount to fall on the sides of the plate.

BAKED BRIEWITH TAMARILLORELISH

1 small wheel of Brie or Camembert (about 9 ounces)The flesh of one or two tamarillos 2 tbsp red wine vinegar 25 gr sugar 25 ml red wine

INGREDIENTS

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RECIPE

Preheat oven to 450ºF (220ºC). Peel the tamarillos by pouring boiling water over them. Let stand for 5 minutes and remove the skins. Put them aside.

Prepare your pizza bases and brush them evenly with olive oil. Spread the hummus all over and sprinkle the onions. Slice the tamarillos and place on top of pizzas with cooked chicken. Sprinkle the cheese over the top. Bake for 10 minutes or until golden and cooked.

CHICKEN ANDTAMARILLO PIZZA

2 tbsp olive oil2 portions of pizza dough or prepared pizza bases ¾ cup of regular hummusA handful of fresh basil leaves300 gr of cooked chicken, julienned150 gr of brie, edam, or a semistrong cheese of your choice, grated6 tamarillos

INGREDIENTS

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Only in Colombia you will be able to enjoy the colors and exotic

flavors of more than 300 varieties of fruit. For more information on

how to get there, visit:

COLOMBIA.TRAVEL

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