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.
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.
What is in barbadine punch
To make barbadine punch, you will need:
- ripe barbadine
- sweetener like condensed milk (although sugar can be used)
- milk like carnation milk (although non-dairy options can be substituted here)
- essence like vanilla essence
- spices like nutmeg (cinnamon and a dash of Angostura bitters are also great)
How to make barbadine punch
To make barbadine punch:
Make sure your barbadine is ripe
The barbadine must be very ripe to make the punch.
It should have yellow skin, be soft to the touch, and give off a strong, pleasant smell. The skin should start to wrinkle too. When these happen, your barbadine is ready to make the punch.
Cut the fruit
Cut the fruit gently in half. This will reveal with seed sack and the thick layer of flesh. My barbadine was a little green still in one part so I discarded that section.
Scoop the seeds out and set aside.
Peel the skin
The skin should be very easy to peel off from a ripe giant granadilla. Remove the white flesh and place in a large bowl.
You will need to remove the seed sack too.
Squeeze the seeds
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.
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
Add the barbadine flesh, carnation milk (or evaporated milk or dairy free milk) and condensed milk (or sugar or any choice of sweetener) to the blender. Also include vanilla essence (or your choice of essence), spices like nutmeg, cinnamon and Angostura bitters.
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.
If you have a sweet tooth, enjoy the punch with a nice slice of Trini sponge cake.
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.