I’m not much of a granadilla person, really. But the granadilla curd we swirl through our ice cream for Granadilla Choc Chip ice cream has totally converted me. It’s tangy, tropical – more than a sum of its parts. It’s our go-to flavour here at The Creamery HQ for our mid-afternoon ice cream breaks, has been featured in our Ice Cream Club collection in February, and in cups at a couple of our retailers.

Sourcing our granadillas has really been an effort in teamwork, and occasionally desperation (we’re between summer and winter seasons right now, so something this delicious and seasonal is to be grasped, fervently, with both hands. And hunted down if neccesary). We’ve gotten granadillas from my mum’s garden, from another friend’s garden, at a pinch at retail prices from Wild Organics in Woodstock, but mainly from Afrikara Biodynamic Co-Op in Wolseley (they’re at the Starlings Urban Farmer’s Market with us on Wednesdays). And although a couple kilos have managed to escape into Prickly Passion ice cream, our limited edition Valentine’s Day flavour (prickly pear and passionfruit), pretty much all of the granadillas have been turned into curd,  and then into Granadilla Choc Chip ice cream. It really is that good, and we’ve lost all interest in trying other combinations.

We’re going to be sad when the season is finished, but it’s always nice to have something special to look forward to during an otherwise quietish time of year for us in terms of fruit. March, thy name is Granadilla!



Kate is a company director. She spends her time on mentoring our leadership team, product development, new systems, finance, and business strategy. Her favourite ice cream flavours include raspberry choc chip, cookie dough, nectarine, jasmine blossom, toasted almond and berry cheesecake.