What is the Flavor of Curuba? A Guide to the Banana Passion Fruit

January 14, 2026 •

4 min read

Native to the Andean highlands of South America, curuba is an exotic fruit known for its vibrant flavor that is often described as a hybrid of passion fruit and peach. This unique banana-shaped fruit, also known as banana passion fruit, has a distinctive tangy-sweet taste that makes it a popular ingredient for juices, ice creams, and various desserts.

Quick Summary

The flavor of curuba is a refreshing blend of tangy and sweet, often compared to passion fruit and peach. Its aromatic, orange-colored pulp contains small, edible seeds, and it is a versatile ingredient used in beverages, desserts, and savory dishes in Andean cuisine.

Key Points

Flavor Profile: Curuba's flavor is a balanced mix of tangy and sweet, often compared to a hybrid of passion fruit and peach.
Milder Acidity: It is less intensely tart than common purple passion fruit, making it more approachable for many palates.
Aromatic Pulp: The fruit's interior contains an aromatic, salmon-colored pulp with small, edible black seeds.
Versatile Uses: Curuba is a popular ingredient for beverages like juices and smoothies, as well as desserts like ice cream and sorbet.
Nutritional Benefits: It is a good source of vitamins A, B, and C, and contains fiber and antioxidants beneficial for health.
Andean Origin: This fruit, also known as banana passion fruit, is native to the Andean regions of South America.

Curuba, scientifically known as Passiflora tarminiana, is a tropical fruit that delights with its complex flavor profile. Its taste is not one-dimensional but a delightful interplay of tartness and sweetness, with tropical and subtle floral undertones. The exact flavor can vary depending on ripeness and the specific variety, but it consistently offers a milder acidity than traditional passion fruit. The edible pulp is juicy, aromatic, and a vibrant salmon-orange color, studded with small black seeds.

The Taste Profile: Tangy, Sweet, and Aromatic

When you first taste curuba, the initial flavor is a bright, tangy citrus similar to a mildly sour passion fruit. This is quickly balanced by a more delicate, sweet finish reminiscent of a juicy peach or melon. The combination results in a refreshing and exotic sensation. The aroma of the fruit is also a key part of the experience, with some noting a subtle orange-like scent. The pulp's texture is gel-like, similar to its passion fruit cousin, though the seeds are often smaller and can be either strained out or consumed whole.

Factors Influencing Curuba's Flavor

Several elements can affect how a curuba tastes, including:

Ripeness: A fully ripe, bright yellow fruit will be sweeter and less tart than a green, underripe one.
Cultivar: Different varieties of curuba can have slightly varying flavor notes, though all fall within the tangy-sweet spectrum.
Serving Method: When consumed fresh, the tartness is more pronounced. Blending it with milk or sugar, as is common in South America, mellows the acidity and accentuates its sweetness.

Curuba vs. Passion Fruit: A Flavor Comparison

While curuba is a type of passion fruit (often called banana passion fruit), its flavor sets it apart from the common purple or yellow varieties (Passiflora edulis). The following table outlines the key differences in their taste and characteristics.


Characteristic	Curuba (Banana Passion Fruit)	Common Passion Fruit (P. edulis)
Flavor	Tangy, slightly sour, with peach/melon sweetness; lower acidity	Intense, pungent tartness; highly aromatic and floral
Aroma	Mildly fragrant, sometimes with orange notes	Strong, highly fragrant, and floral
Appearance	Elongated, banana-like shape; greenish-yellow or red skin	Round or oval shape; deep purple or bright yellow skin
Pulp Color	Orange or salmon-colored	Yellowish-orange
Seeds	Small, black, and numerous; often strained out for juices	Small, black, and crunchy; often consumed with the pulp

Culinary Uses of Curuba

Curuba is a versatile fruit, most notably used in beverages and desserts. Its sweet-tart flavor is perfect for balancing richness and adding a tropical twist to recipes. Traditional uses in its native Andean regions include:

Juices and Smoothies: Often blended with water or milk and sweetened with sugar to create a refreshing drink known as sorbete de curuba.
Desserts: The pulp is used to make ice creams, sorbets, jams, pies, and sauces.
Cocktails: In Colombia, it is sometimes used to create cocktails with aguardiente and sugar.
Savory Dishes: The tangy flavor can also complement savory applications, such as dressings or sauces for meats.

To prepare curuba, simply cut the fruit in half lengthwise and scoop out the pulp with a spoon. For a smoother consistency, especially in juices, the pulp can be strained to remove the seeds.

Health Benefits of Curuba

Beyond its delicious flavor, curuba offers several health benefits. It is rich in essential nutrients that support overall well-being.

Vitamins: A good source of vitamins A, B, and C, which are crucial for immune function, skin health, and energy.
Fiber: Contains dietary fiber that promotes healthy digestion and gut health.
Antioxidants: Rich in antioxidants that help combat inflammation and protect the body from free radical damage.

Conclusion: A Unique and Refreshing Taste

The flavor of curuba is a complex and highly rewarding experience for anyone interested in exotic fruits. Its mild, tangy, and sweet profile, reminiscent of a cross between a passion fruit and a peach, makes it an excellent choice for a variety of culinary applications. Whether you enjoy it fresh, as a vibrant juice, or in a delicious dessert, this Andean fruit offers a refreshing taste of the tropics. Its balance of flavors and nutritional benefits solidify its place as a cherished gem in South American cuisine.

For more in-depth nutritional information on passion fruits and related species, consider visiting the Healthline resource on the topic: Passion Fruit: Nutrition, Benefits, and How to Eat It.

Recipes to Try with Curuba

Curuba and Mango Smoothie

Blend the pulp of 2 curuba fruits with 1 ripe mango, 1 cup of milk (dairy or plant-based), a tablespoon of honey, and a few ice cubes for a creamy and tropical drink.

Simple Curuba Sorbet

Combine the strained pulp of 5 curuba fruits with ½ cup of sugar and ½ cup of water. Heat gently to dissolve the sugar, then chill the mixture completely before churning in an ice cream maker for a refreshing sorbet.

Curuba Jam

Cook the pulp of several curuba fruits with sugar and a small amount of pectin until thickened. The resulting jam is excellent on toast or as a topping for desserts.

Frequently Asked Questions

Curuba is commonly known as banana passion fruit due to its elongated, banana-like shape and its relation to the passion fruit family.

Curuba is typically cut in half, and the pulp is scooped out with a spoon. It is also popularly blended into juices, smoothies, and used in desserts.

Curuba is a balance of both sweet and sour, with its natural tangy flavor mellowed by a delicate sweetness. When sweetened in juices or desserts, the sweeter notes become more prominent.

The small black seeds within the curuba pulp are edible, similar to common passion fruit. However, for a smoother texture in drinks like juice, they are often strained out.

Curuba is native to the Andean highlands of South America, with cultivation prominent in countries like Colombia, Ecuador, Peru, and Bolivia.

A ripe curuba is typically a bright, light yellow color, which may have a greenish tint when less mature. The skin is soft and slightly velvety.

To make curuba juice, scoop the pulp from the fruit, blend it with water or milk, and add sugar to taste. For a smoother drink, strain the mixture to remove the seeds before serving.