1. 1
Granadilla
Tamarillo
Passion
fruit
Yellow
pitaya
Colombian
Physalis

2. 2
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.
COLOMBIAN
PHYSALIS

3. 3
SWEET AND SOUR
COLOMBIAN
PHYSALIS 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 Physalis
100 gr brown or demerara sugar
100 ml ketchup
50 ml fish sauce
50 ml lime juice
15 ml white wine vinegar
5 gr Dijon mustard

4. 4
COLOMBIAN
PHYSALIS 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

5. 5
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.
YELLOW
PITAYA

6. 6
One head of green kale
2 tbsp of olive oil
Half Vidalia or Spanish onion
One sweet red pepper
Three 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 PITAYA
AND KALE SALAD

7. 7
INGREDIENTS
The flesh of one Colombian
yellow 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 PITAYA
SMOOTHIE

8. 8
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.
PASSION
FRUIT

9. 9
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 AND
APPLE CRUMBLE
INGREDIENTS
4 granny smith apples, peeled
The pulp from 6 Colombian
passion fruits
1½ tbsp of sugar
3 to 4 biscuits, such as store-bought
ginger snaps, for crumbling
Butter for greasing
Vanilla ice cream for serving

10. 10
MORNING FRUIT SALAD
WITH PASSION FRUIT
AND 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 peeled
½ a melon, sliced, skin removed
6 to 8 strawberries, halved
¼ of a pineapple, sliced
1 mango, cut and cubed
The pulp from 2 Colombian passion fruits
2 tbsp of honey
2 cups of plain yogurt
INGREDIENTS

11. 11
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.

12. 12
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
GRANADILLA
SHERBERT
INGREDIENTS
¾ cups sugar
½ cup water
8 Colombian granadillas
1 tbsp of lime zest
1 tbsp of lime juice
10 mint leaves

13. 13
INGREDIENTS
1 bunch of fresh spinach, leaves
picked and washed
2 Mandarin oranges (plus one more
for the juice. See below)
1 Colombian granadilla
1 tbsp of olive oil
The juice of one Mandarin orange
½ tbsp of sugar
½ tbsp of salt
½ 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 WITH
GRANADILLA VINAIGRETTE
RECIPE

14. 14
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

15. 15
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 BRIE
WITH TAMARILLO
RELISH
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

16. 16
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 AND
TAMARILLO PIZZA
2 tbsp olive oil
2 portions of pizza dough or
prepared pizza bases
¾ cup of regular hummus
A handful of fresh basil leaves
300 gr of cooked chicken, julienned
150 gr of brie, edam, or a semistrong
cheese of your choice, grated
6 tamarillos
INGREDIENTS

17. 17
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
Libertad y Orden