CURUBA

Curuba (P. tripartita var. Mollissima)

Originally from America. The climatic conditions of this pasiflora are loam soils, clayey to loamy, well-drained loamy organic matter content, pH of 5.5 to 6.5. At an altitude of 1800 - 2400 meters, temperature of 8-16 ° C with precipitation of 1200-2200 mm annually and a relative humidity of 70-90 % ( ASOHOFRUCOL , 2012).

The curuba as is most ascorbic acid content is bittersweet fruit of the pasifloras with 10.08 ° Brix and pH 3.37; this is not very appetizing for fresh consumption to present some astringency generated by the content of oligomeric phenols.
Like other Pasiflora, the curuba constitutes a product that improves the nervous system, acts as a sedative and against insomnia, pain reliever, lowers blood pressure, also has functions antispasmodic, diaphoretic, diuretic and febrifuge. The decoction of the leaves is used for headache and treat conditions of liver and kidneys (Cepass et al., 2010).

The curuba is a fruit that is generally used in juices with milk to minimize the astringency, as well as elaborations of confectionery and other industrial preparations such as jams, jellies and wine.