Tumbo

Description

Tumbo (Passiflora tripartita) belongs to the Passifloraceae family and is native to SouthAmerica. It thrives in Andean cloud forest, 2000-3500m environments across regions including SouthAmerica.

Botanically, Tumbo is banana-shaped yellow Andean passionfruit with acidic pulp used for juice. Long silky-haired vines in highland cloud forest..

The edible parts include Fruit pulp. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June, May and September.

Nutritionally, Tumbo stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving.

In the kitchen, Tumbo offers a Very acidic, passionfruit-tomato, aromatic flavor profile. Cut banana-like fruit; scoop pulp; blend with water and sweetener; strain. Common culinary applications include Juice, Sauces, Jams, Desserts. Popular preparations include Blend pulp with water and sugar; strain seeds; drink cold.

For storage, refrigerate fresh parts.

Safety note: Too acidic to eat straight; dilute with water and sugar for juice. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect tumbo during Apr, May, Jun, Jul, Aug and Sep. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically andean cloud forest, 2000-3500m. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional SouthAmerica communities have long valued tumbo as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, tumbo pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Juice, Sauces, Jams, Desserts

Storage

Refrigerate fresh parts

Recipes

• Blend pulp with water and sugar; strain seeds; drink cold

Where It Grows