The banana passionfruit (Passiflora tarminiana), known across the Andes as curuba, tumbo or taxo, is the slender, sausage-shaped fruit of a high-altitude passionflower vine — a soft, downy yellow-green rind wrapping a cavity of intensely tart, apricot-orange pulp studded with small black seeds. Sharper and less floral than the round purple passion fruit, it is scooped by the spoonful but above all blended and strained into the beloved Colombian and Ecuadorian juice jugo de curuba, and folded into sorbets, mousses and milk-based drinks.