Barbadine punch is a creamy, exotic drink made with barbadine or giant granadilla pulp, milk, sweeteners and spices. The punch is perfect for a hot tropical day!
You can also use it to make barbadine popsicles or ice cubes to freeze.
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What is barbadine
Barbadine or giant granadilla is a large fruit belonging to the passion fruit family. It has a thick layer of white flesh surrounding a sack of seeds with light colored pulp. The seeds look a lot like passion fruit seeds.
The fruit’s botanical name is Passiflora quadrangularis and is sometimes called badea or grenadine.
Barbadine has a pleasant, floral smell but is milder than passion fruit. The flesh has subdued flavor – the main flavor is found in the pulp surrounding the seeds.
Both the flesh and pulp were used for this recipe. By the way, barbadine or giant granadilla is rich source of Vitamin C and glucose. See more about the benefits of barbadine here.
Barbadine punch ingredients
For this recipe, you will need:
- ripe barbadine: It is best to use the ripe fruit for this recipe. You’ll know the fruit is ripe by its yellow skin, a strong, floral smell, slightly wrinkled skin and it will be soft to the touch.
- sweetener: I used condensed milk but you can use sugar or your preferred sweetener.
- milk: options like carnation milk or non-dairy options work great here.
- essence: like vanilla essence.
- spices: I prefer adding nutmeg, cinnamon and a dash of Angostura bitters.
Equipment for this recipe
How to make barbadine punch
Prep the fruit
Step 1: Make a 2-inch deep cut all around the fruit. Pull the halves apart to reveal the seed sack inside.
Step 2: Scoop the seeds out and set aside for later.
Step 3: Remove the seed sack and peel the skin from the flesh of the ripe giant granadilla. Place the flesh in a large bowl.
Squeeze the seeds
Step 4: Add a little water to the seeds and mix. You can leave the seeds to soak for a couple minutes while you continue peeling the barbadine.
Step 5: The pulp around the seeds holds a LOT of flavor. So, when you’re ready, strain the water-seed mixture and add to the bowl with the barbadine flesh.
Blend all ingredients together
Step 6: Add the barbadine flesh, carnation milk (or your choice of milk) and condensed milk (or your choice of sweetener) to the blender. Also include vanilla essence, spices like nutmeg, cinnamon and Angostura bitters.
Step 7: Blend. If it doesn’t blend properly, add a little water to thin the mixture and try again. Taste test the drink and adjust your sweeteners, water and spices. Serve the punch immediately with lots of ice or pop it in the fridge to chill.
One large barbadine will make a large pitcher of barbadine punch. You can pour the punch into popsicle molds or ice trays to freeze the drink for later.
Barbadine punch recipe
Barbadine punch recipe
- ripe barbadine or giant granadilla
- ½ tin or 200 grams condensed milk*
- 200 mL carnation evaporated milk**
- 1-2 tsp vanilla essence
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2 dashes of Angostura bitters
- cold water for a thinner punch
- Be sure the barbadine is soft to the touch and ripe.
- Cut in half and scoop the seeds out.
- Place the seeds in a small bowl and add a little water. Set aside.
- Peel the skin of the fruit and place the flesh into a large bowl.
- Strain the seeds and squeeze the pulp around the seeds to extract the flavor.
- Discard the seeds.
- To a blender, add barbadine flesh, strained seed pulp and all other ingredients.
- Taste test and adjust spices and sweeteners.
- Add cold water if you want a thinner, runnier punch.
- Blend again.
- Serve ice cold.