Barbadine Punch

Side shot of Barbadine Punch in a glass in wood background
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Barbadine, as it is commonly known in Trinidad, is also known as the giant granadillagrenadine in Haiti, and in Spanish-speaking countries, giant tumbo or badea. This fruit is part of the passion fruit family; however, its pulp is similar to the soursop with a soft cotton-like texture. The flavor is more flowery than passion fruit, but the aroma is powerful and sweet when ripe. This is why we complement this flavor with milk in the Caribbean and use it to make Barbadine Punch or ice cream. This recipe will show you just how smooth and creamy this tropical fruit can be.

Author: Rachel Ottier-Hart
Average: 5 (8 votes)
Prep Time
20 mins
Cook Time
1 mins
Total Time
21 mins



Cut the barbadine in half and scoop out the pulp and seeds into a strainer placed over a bowl.
Use the back of a spoon to press the pulp and remove the seeds to be discarded.
Place the strained pulp into a blender with some whole milk, and blend until smooth depending on how much pulp you have.
Strain again to make sure the mixture is smooth and silky.
Pour into a pitcher or back into the blender and add all remaining ingredients mixing to combine.
If the mixture is too thick or too sweet, you may add whole milk or water.
Serve chilled or over ice and store in the fridge.

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Barbadine Punch, giant granadilla punch, grenadine punch, giant tumbo punch, badea punch

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