The sweet granadilla (Passiflora ligularis) is the round, brittle-shelled fruit of an Andean passionflower vine — a smooth orange-to-amber rind, often flecked with pale spots, enclosing a cushion of soft grey-translucent, jelly-like pulp studded with crunchy black seeds. A close relative of the passion fruit but far sweeter and only mildly acidic, it is cracked open like an egg and scooped or slurped straight from the shell, a beloved fresh snack across highland Colombia, Peru, Ecuador and Bolivia.