Curuba, Banana Passion Fruit, Taxo or Banana Poka... However you call it, it's Delicious!!
4月 05, 2022
Curuba, also known as Banana Passion Fruit, Taxo and Banana Poka, is a tropical fruit that belongs to the Passiflora family, which includes Passion Fruit, that grows all over the world in tropical and subtropical climates having the most success at elevations between 6,000-7,000 ft.
Originating in the Andean Valley of South America, Curuba is a vine that can grow up to 20ft in height producing tubular flowers that a favorite of hummingbirds, who assist with the pollination process.
Curuba produces oblong fruit with smooth, yellow skin on the surface and orange, soft, jelly-like flesh inside that is a rich source of dietary fibers, vitamins C, A and B3 and minerals such as phosphorus, calcium and iron. All parts of the fruit, except the yellow skin, are edible.
The flesh has a sweetly tart flavor and pleasant aroma reminiscent of passion fruit, tomatoes and peaches.
According to a number of website, the fruit stimulates appetite, facilitates digestion, improves health of skin and activity of the central nervous system. It all aids in synthesis of hemoglobin and regulates impaired blood coagulation.
Our delicious curuba jam is a smooth textured preserve that is great for spreading on just about anything. Whether it's an alternate choice for a PB&J, as an ice cream topping or just out of the jar in spoons, we made sure to add just enough sugar to have the jam keep while letting the flavor shine like a rockstar.
One of the more unique fruit I have come across in South America, the Curuba (aka Banana Passionfruit) probably gets its nickname since its exterior resembles that of a yellow banana while the flesh is similar and tart like that of a passion fruit. Although some feel that there is a hint of banana in the flavor profile, I would best describe the jam as earthy, tart and slight veggie flavor that is unlike anything else I have tried before.
Curuba pairs well with other tropical fruit flavors and would be great for fatty, creamy foods like cheesecake, cream sauces, duck breast, parfaits, and yogurt.
Our recipe uses only curuba puree, pure cane sugar, a little citrus pectin for help with gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination.
