1. www.proexport.com.co 1
Libertad yOrden

2. GRANADILLA
HOW TO CHOOSE AND KEEP GRANADILLA
The fruit is ripe when the skin ields to sliht pressure
from the finer. If it is not full ripe, it should be left
t ir temperture. After ripenin, it should be kept in
the lest cold prt of the fride. It lsts up to week
if refrierted, while fro“en (whole or pulp) it remins
in first-clss condition for months.
NUTRITIVE PROPERTIES
This fruit is notble for its low ft content nd for
bein rich in fibre nd vitmins A, C nd K. It lso
contins phosphorous, iron nd clcium.
USE
ORIGIN AND GROWING REGIONS
Fruit oriinll from Americ tht is rown in
Colombi in Vlle del Cuc, Quindío, Clds, Boca,
Antioqui nd Cundinmrc provinces.
CHARACTERISTICS
It is climbin plnt which ets ver lon. Its flowers
re bell-shped, with white nd lilc-coloured tubulr
petls. The fruit is ovl-shped nd orne-coloured,
with smll white spots. The peel is smooth nd hrd,
to protect the pulp, which hs jell-like texture with
re “blisters”. Avere dimeter is 11 centimeters. It
is the sweetest fruit in the pssion fruit fmil, nd
hs stron rom.
GROWING REGION
Grndill rows in the Anden reion, t heihts of
between 1.800 nd 2.400 meters bove se level
where the temperture rnes from 18°C to 26°C
nd with minimum rinfll fiure of 1.200 mm.
/er.
HARVEST
Grows throuhout the er, especill in June, Jul,
November nd December.
Grndill is minl eten in the form of fresh fruit.
It cn be used in juices, cocktils, ice crems, jms
nd jellies. Its seeds re crunch nd s plesnt s
the pulp. Its flowers re used in perfumes.
GRANADILLA CRUSHED ICE DRINK (SMOOTHIE)
You re recommended to serve this inside the peel, in
chmpne lss, fter first removin the
membrne so s to mke esier to hndle with
smll spoon. It cn lso be used in pies or compotes
(bb food) nd Liht Food. It is lso recommended
in cses of cidit.
FAMILY: Pssion Fruit
SCIENTIFIC NAME: Pssiflor edulis fv flvicrp
COMPOSITION IN 100G. OF PULP
Moisture
Protein
Ft
Fibre
Clcium
Phosphorous
Ascorbic
Acid
69.9
0.34
1.50
3.20
5.60 m
44.0 m
10.8 m
Iron
Crotene
Thimin
Riboflvin
Nicin
Ash
0.58 m
0.035 m
0.002 m
0.063 m
1.42 m
0.87
2 COLOMBIA’S BEST TO THE WORLD www.peorxport.cmo.co 3

3. GULUPA
USE
HOW TO CHOOSE AND KEEP GULUPA
Gulup should hve firm consistenc

4. nd show no
si
ns of hvin
been ttcked b

5. insects. It cn be
froen for lon
periods.
It cn be eten fresh if it is cut in hlf nd the pulp is
eten with spoon; crem nd su
r cn be dded, if
wished. It is lso tst

6. in juice or sld. If the pulp
is strined, it cn be used in jellies, jms, suces,
cocktils, nd ice crems.
GULUPA SORBET
1 Portion Inredients
• 3
ulups.
• 90
. of whipped crem.
• 60
. of icin
su
r.
• 3 blls of vnill ice crem.
• Leves of mint.
• Mrschino cherries.
Preprtion
1. Remove the pulp.
2. Mix with the crem, su
r nd ice crem.
COMPOSITION IN 100G. OF PULP
Moisture
Protein
Ft
Fibre
Clcium
Phosphorous
Ascorbic
Acid
78.9
0.054
0.16
4.9
8.0 m
55.3 m
43.0 m
Iron
Crotene
Thimin
Riboflvin
0
Nicin
Ash
1.23 m
1.613 m
0.101 m
0.032 m
1.73 m
1.01
FAMILY: Pssion Fruit
SCIENTIFIC NAME: Pssiflor edulis fv edulis
ORIGIN AND GROWING REGIONS
Fruit ori
inll

7. from Americ. In Colombi, it is
rown
in certin towns in Cundinmrc province, such s
Silvni, Sn Bernrdo, Ten nd Veneci.
CHARACTERISTICS
Round or sli
htl

8. oblon
fruit, 5 to 8 centimeters in
dimeter. Its peel is thin nd hrd, with purple
colour when ripe. The pulp is orn
e with blck seeds,
nd the tste is between sweet nd cid.
GROWING REGION
Gulup is plnt tht is
rown in mountinous
re
ions t hei
hts of between 1.800 nd 2.300
meters bove se level, where the ver
e
temperture is between 18°C to 22°C nd the rinfll
fi
ure is t lest 1.200 mm. /

9. er.
HARVEST
It is
rown throu
hout the

10. er, especill

11. in June,
Jul

12. , Au
ust, November, December, nd Jnur

13. .
3. Blend for two minutes.
4. Serve in cocktil
lss or inside the peel itself, on
crushed ice
NUTRITIVE PROPERTIES
Gulup helps provide essentil vitmins like A, B12
nd C. This fruit is lso source of clcium, fibre,
phosphorous, iron, proteins nd m
nesium, nd is
rich in potssium nd crboh

14. drtes. Like ll pssion
fruits, it is used s trnquilier, since it cts s
nturl sedtive. It lowers blood pressure nd helps

15. ou
o to sleep. It lso improves the di
estion process.

16. NUTRITIVE PROPERTIES
It is lxtive, helps ensure tht the diestive s
stem
works properl
, nd is recommended for lowerin
blood pressure nd s trnquilier. Etin pssion
fruit is lso beneficil in the cse of bldder, prostte,
liver nd urinr
trct complints. It is ood source of
vitmin C.
PORK MEDALLIONS INPASSION FRUIT SAUCE
1 Portion Inredients
• Loin of pork.
• 2 pssion fruits.
• 50 . of hone
.
• 1 lss of sweet liquor.
• 10 . of olive oil.
• 1/1 . of slt nd pepper.
• 10 . of mustrd.
Preprtion
1. Mrinte the pork with pepper nd slt, mustrd
nd olive oil for two hours.
2. Remove the pssion fruit pulp b
hnd.
3. Add the hone
nd sur to the pssion fruit.
4. Cook nd simmer.
5. Add pssion fruit seeds s decortion.
USE
The fruit is used in the preprtion of juices nd
lemondes nd for scentin drinks. It is lso used in
jms, liquor, ice crem, flns, nd for mkin ckes
nd pies. The oil tht is extrcted from its seeds is
used in the mnufcture of sops, inks nd vrnishes.
COMPOSITION IN 100G. OF PULP
Iron
Riboflvin
Nicin
Ash
Crboh
drtes
0.16 m
0.13 m
1.5 m
0.8
21.2
FAMILY: Pssion Fruit
Moisture
Protein
Ft
Clcium
Phosphorous
Ascorbic
Acid
75.1
2.20
0.70
13 m
64 m
30 m
SCIENTIFIC NAME: Pssiflor edulis
PASSION
FRUIT
ORIGIN AND GROWING REGIONS
Fruit oriinll
from Americ. Most production in
Colombi is concentrted in Vlle del Cuc province,
lthouh it is lso rown in Quindío, Cundinmrc,
Cuc, Cordob, Gujir, Huil, Mdlen, Met nd
Sntnder.
CHARACTERISTICS
Medium-sied tree of 3 to 8 meters tll, with wood
trunk. Flowers re xil nd row lone or in bunches,
with white petls nd purple or pink spots. The
pssion fruit nme is derived from the fct tht
prts of the fruit nd the flower look like s
mbols of
the crucifixion of Christ. The fruit is ovl or ellipticl
in shpe, nd hs thin skin. The bundnt pulp is
reltivel
cid.
GROWING REGION
Pssion fruit rows in low countr
, t heihts of
between 300 nd 1000 meters bove se level where
the temperture rnes from 25°C to 35°C, nd with
minimum rinfll fiure of 1.200 mm. /
er.
HARVEST
Althouh it rows ll
er, there re production peks
in June, Jul
, Auust, September, October nd
December.
HOW TO CHOOSE AND KEEP PASSION FRUIT
Pssion fruit hs smooth peel which ets wrinkled
shortl
fter purchse, indictin tht it is ripe nd
hs lost smll mount of moisture. Wrinkled fruit
should be eten s soon s possible. The pulp cn be
froen, nd in this stte will lst for months.
6 COLOMBIA’S BEST TO THE WORLD www.peorxport.cmo.co 7

17. PITAHAYA
ORIGIN AND GROWING REGIONS
Fruit oriinll from Americ. In Colombi, it is rown
in Vlle del Cuc, Quindio, Clds, Antioqui nd
Cundinmrc provinces. There re two edible
vrieties, ellow nd red, but the ellow vriet is
commoner in South Americ.
CHARACTERISTICS
This plnt rows in the wild. Its flowers re lre,
white velvet nd funnel-shped. The fruit is berr,
7 to 14 centimeters lon nd 5 to 9 centimeters wide,
with white or red jell-like pulp, nd smll shin blck
seeds, it hs n intensel sweet tste.
GROWING REGION
Pith rows in the Anden reion t heihts of
between 1.300 nd 1.700 meters bove se level,
where the temperture rnes from 20°C to 28°C
nd the minimum rinfll fiure is 100 mm./ er.
HARVEST
Produces fruit ll er, but especill in April, June,
Jul, Auust, September, October nd November.
HOW TO CHOOSE AND KEEP PITAHAYA
The South Americn vriet is red to et when the
peel turns ellow. It should be kept in cool, dr plce,
out of direct sunliht. It should onl be put in the
refriertor if it is wished to keep it fresh for while
before etin.
NUTRITIVE PROPERTIES
Pith is rich in iron nd clcium, nd is therefore
idel for fihtin nemi. It lso helps reduce the uric
cid level in the blood, thus preventin out. Its blck
seeds contin nturl ft which improves the func-tionin
of the diestive trct.
USE
Ripe pith cn be peeled without problem. If it is
cut on the flower side, the peel cn then be pulled
bck, fter which it cn be cut into slices. Avoid
chewin the seeds when etin it. It cn be eten
fresh, on its own or in slds, desserts, or s srup. It
cn be prepred in juices or cocktils, or be used in ice
crem, sweets, jms, jellies nd soft drinks.
EXOTIC FRUIT SALAD
A mixture of exotic fruits chopped into smll squres,
such s mno, bnn, strwberr, Hwiin pp,
melon, pith, nd uchuvs ( Cp Gooseber- ries), to
which wter melon juice is dded.
FAMILY: Cctcese
SCIENTIFIC NAME: Acnthocereus pitj
COMPOSITION IN 100G. OF PULP
Moisture
Protein
Ft
Fibre
Clcium
Phosphorous
Ascorbic
Acid
82.5
0.159
0.21
0.70
6.30 m
30.2 m
8.00 m
Iron
Crotene
Thimin
Riboflvin
Nicin
Ash
0.55 m
0.005 m
0.28 m
0.043 m
1.297 m
0.28
8 COLOMBIA’S BEST TO THE WORLD www.peorxport.cmo.co 9

18. PHYSALIS NUTRITIVE PROPERTIES
Phslis purifies the blood, rebuilds nd stren

19. thens
the optic nerve, clens ctrcts, nd relieves throt
problems. It is noted for bein

20. n excellent source of
provitmin A nd vitmin C, nd certin vitmin B
complexes. It hs hi

21. h protein nd phosphorous
content. Becuse of its diuretic properties, it is
recommended for people with prostte problems, nd
it is lso used s nturl trnquilier.
This fruit cn be eten fresh, either on is own or in
slds, srup or desserts, nd with other sweet fruit.
One importnt use tod is for therpeutic purposes.
In certin countries like Colombi, it is processed to
mke products such s o

22. hurt, jm, ice crem,
preserves nd liqueurs. The phslis is used frequent-l
to decorte pies nd ckes.
PHYSALIS AND CHOCOLATE SYMPHONY
Interntionll-recommended fruit used widel in
modern ptisserie nd s novelt in

23. stronomic
dishes. It hs numerous uses, in suces, jms nd
dried fruits, or s fresh fruit ccompnied b
cotin

24. of chocolte or chocolte suce, supported
b its own wrppin

25. . It is recommended for servin

26. with sweet or drk chocolte s prt of n impor-t
nt dinner.
Moisture
Protein
Ft
Fibre
Clcium
Phosphorous
Ascorbic
Acid
78.9

27. 0.054

28. 0.16

29. 4.9

30. 8.0 m

31. 55.3 m

32. 43.0 m

33. Iron
Crotene
Thimin
Riboflvin
Nicin
Ash
1.23 m

34. 1.613 m

35. 0.101 m

36. 0.032 m

37. 1.73 m

38. FAMILY: Solncee
SCIENTIFIC NAME: Phslis peruvin
1.01

39. COMPOSITION IN 100G. OF PULP
ORIGIN AND GROWING REGIONS
Fruit ori

40. inll from Americ. In Colombi, it is

41. rown
in Cundinmrc nd Boca provinces, nd on the
Bo

42. ot

43. rsslnds.
CHARACTERISTICS
Bush with droopin

44. brnches which

45. enerll

46. rows
to hei

47. ht of one meter. Its ellow flowers re
bell-shped, nd re thus esil pollinted. The fruit,
which hs dimeter of between 1.25 nd 2 centime-ters,
is round, ellow nd sweet. Its internl structure
is similr to tht of miniture tomto.
GROWING REGION
Phslis

48. rows in the Anden re

49. ion t hei

50. hts of
between 2.200 nd 2.700 meters bove se level, nd
it needs temperture of between 14°C nd 20°C nd
rinfll fi

51. ure of t lest 1.000 mm. / er.
HARVEST
Throu

52. hout the er.
HOW TO CHOOSE AND KEEP PHYSALIS
The fruit should be ripe when eten. It is kept better
in its outer skin.
USE

53. 12 COLOMBIA’S BEST TO THE WORLD