GRAN'ADIVLA (Sp., diminutive of grana da, pomegranate). The edible fruit of certain species of passion-flower (q.v.). The common granadilla (Passiflora quadrangularis) is exten sively distributed over tropical regions and much cultivated. The plant is a luxuriant and very ornamental climber, often employed to form ar bors and covered walks. It has large, beautiful, and fragrant flowers; oblong, fragrant fruit, often six inches in diameter, with a sweet and slightly acid pulp, very gratefully cooling. It is often eaten with wine and sugar. The apple-fruited granadilla, or sweet calabash (Passiflora mali formis), is plentiful in the woods of Jamaica, where it forms a considerable part of the food of wild swine. It is a very agreeable fruit, about two inches in diameter, with a gelatinous pulp and a rind so hard that it is sometimes made into snuff-boxes and toys. The laurel-leaved granadilla (Passiflora laurifolia), sometimes called water-lemon in the West Indies, has very long tendrils and bears red and violet flowers, and a fruit about the size of a hen's egg. The
pulp, which is of a delicious, slightly acid flavor, is so watery that it is usually sucked through a hole in the rind. Several kinds of granadilla are occasionally cultivated in hothouses. In the south of Europe, Florida, and southern California they grow in the open air. Passiflora alata, a native of Brazil, by some botanists considered identical with Passiflora inatiformis, produces an edible fruit about five inches long that is considered one of the best of the granadillas. Many of the other species have edible fruits. Passiflora incarnata, called maypops, is common in the Southern United States, where its fruits are eaten. See Colored Plate of PASSION-FLOWERS.