16 
Leaves. — The leaves are large, light green, heart-shaped, and with 
entire margins. The leafstalks bear three pairs of ligular glands, 
i. e., glands mounted on ligules or strap-shaped stalks, hence its 
specific name ligularis. 
Flowers. — The flowers have a sweet musklike odor. They are 
usually solitary, 3 inches across; sepals and petals greenish; the 
corona white with zones of white and purple. 
Fruit. — The fruit is oval or slightly elliptical in form 5 about 3 
inches long, and of an orange-brown or sometimes partially purple 
color and with numerous whitish specks. The shell is firm enough 
to make it possible to ship the fruit long distances without injury. 
The seeds are numerous, and each is surrounded with a light-col- 
ored, juicy pulp, which, with the seeds, is the edible portion hav- 
ing a pleasing subacid flavor and pleasant odor. 
GIANT GRANADILLA 
This species of passion fruit (Passiflara quadrangularis) is native 
of the Tropics of South America. It is now widely distributed 
throughout the warm, moist parts of the earth, where it is grown 
as an ornamental and for its edible fruit. The giant granadilla has 
several other names, such as " common granadilla ", the " granadilla 
vine ", and the " square-stalked passion flower ", according to Ochse 
(11, p. 101). The word "granadilla" is from the Spanish and is 
applied in different parts of the Tropics to several other species of 
Passiflora, all of which have less robust vines and comparatively of 
smaller fruit. The species name quadrangularis has reference to the 
four-angled stems (fig. 5). There are several strains varying mainly 
in size of fruit. Formerly the strain with the largest fruit was 
believed to be a different species and was botanically named P. 
macrocarpa, but investigation has shown lack of sufficient specific 
characteristics and the name is now given as synonymous with P. 
quadrangularis by Bailey (2, P- 445). Popenoe (IS, p. 247) recog- 
nizes a form which has foliage blotched with yellow. 
The ripe fruit of the giant granadilla makes a wholesome delicacy 
by mixing pieces of the white, semisolid portion of the rind with the 
juicy, purple pulp from around the seeds and serving with sugar 
and cracked ice (11, p. 102). When fully ripened the giant grana- 
dilla is one of the most highly flavored tropical fruits. It is eaten 
either alone or used in combination with papaya, pineapple, and 
banana, and with the juice of lemon or lime to form a fruit salad. 
It may be used in making sherbets. Macmillan (0, p. 268) states 
that both the preripe fruit and the root, which is usually fleshy, are 
cooked and eaten as vegetables. Other uses of the fruit have been 
reported (14, p. 55). 
The methods of propagation are similar to those used for all 
species of Passifora bearing edible fruit (p. 6). 
The giant granadilla is quite exacting in its requirements. For 
successful growth it requires a deep, fertile, well-drained soil and a 
comparatively warm temperature, varying but little from day to 
night. In Hawaii it is occasionally found in home gardens up to 
altitudes of about 1.500 feet. In parts of India it is reported to be 
in cultivation up to 3,000 feet, and it is also grown to a considerable 
