Granadilla (Passiflora ligularis), also known as sweet granadilla, is a subtropical fruit native to the Andes Mountains. The fruit has a hard, brittle shell that turns orange when ripe, encasing a gelatinous, aromatic pulp filled with black seeds. The pulp is sweet and mildly tart, offering a pleasant flavor. Granadillas are typically harvested when fully ripe to ensure optimal sweetness. Postharvest, they should be handled carefully to prevent damage to the brittle shell. Storing granadillas at temperatures between 7-10°C (45-50°F) with high humidity can help maintain their quality and extend shelf life. Culinarily, granadillas are consumed fresh by scooping out the pulp, and are also used in desserts, beverages, and salads. Nutritionally, they are a good source of vitamins A, C, and K, as well as minerals like potassium, iron, and calcium. The seeds provide dietary fiber, aiding digestion. Regular consumption may support immune health and contribute to overall well-being.