A vine, belonging to the natural order PassifloreÆ, that produces one of our most delicious tropical fruits. The papaw and the passion fruit belong to this same order. It can be grown all along our eastern seaboard, but comes to greatest perfection in the North. The fruit is of a pale greenish-yellow colour, cylindrical in shape, and varies in weight from about 1 to 5 lb., the largest fruits being produced on a sub-species. The fruit consists of an outer pulpy covering, which can be used for cooking if desired, which surrounds a cavity filled with seeds which are encased in a jelly-like mass. This is the portion eaten, and to use an Americanism, "It is not at all hard to take." It is either eaten by itself, or is used in conjunction with papaw and other fruits to make a fruit salad, a dish that is fit for the food of the gods, and once taken is never forgotten.

The granadilla is easily grown from seed, and the plants are trained on an overhead trellis, the fruit hanging down on the underside. It is a heavy bearer, and once planted requires little attention. It requires a free, warm soil, that is fairly rich, to be grown to perfection, hence it is most commonly grown on scrub land. It can, however, be grown on any well-prepared land of a free nature. Unfortunately, it is a difficult fruit to ship any distance, hence its consumption is mainly confined to the districts in which it is grown, and where, needless to say, it is greatly appreciated. It is in fruit more or less all the year round, its main crop being in early spring in the North, and during the summer months further South. It is sometimes made into jam or jelly, but when preserved loses much of its characteristic flavour.