Poro poro

Ark of taste
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Poro poro (Passiflora tripartita var. molissima) is native to the Andean forests of Venezuela and Bolivia, growing between 1,500 and 3,600 meters above sea level, though it is also cultivated on other continents.
This product was already known in the pre-Hispanic period, but its consumption in Peru is rather limited today. It can be found in the markets of the Sierra, but only rarely can be found in Lima or in towns along the coast. In the Andean region this tree is planted in gardens and home gardens for personal consumption, where it blooms and produces fruit almost year-round.

The beautiful leaves are pollinated by bees, wasps and various species of hummingbirds. The fruits are elliptical and about the size of an egg, or they can be banana shaped, in which case they can be eaten fresh or used to make drinks, cocktails, jams and ice cream. The peel is soft and edible while the pulp is full of spherical seeds covered in an orange, juicy coating. The flavor is aromatic and sweet, while also slightly acidic but rich in vitamin C.

Several parts of the plant have medicinal properties – they can cure renal, pulmonary and gastric problems – but poro poro is also a vermicide and can be used to heals cuts. The product is also used as an ornamental plant.

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Other info


Fruit, nuts and fruit preserves

Nominated by:Esnider Estela Baldeon