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.

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