Maracuyá, also known as Yellow Passion Fruit, has a rich history in Costa Rica, dating back to its introduction in the early 20th century. Although maracuyá production gained significant traction in Costa Rica in the mid-1980s, it has now become an important crop for many farmers in the country. The fruit is cherished for its sweet, juicy flesh and fragrant aroma. In addition to being enjoyed fresh, maracuyá is utilized in various culinary preparations, including juices, desserts, jams, and sauces. Its vibrant color and tropical flavor make it a popular topping for a wide range of dishes such as cheesecake, ice cream, and cocktails. With its significant role in Costa Rican agriculture and cuisine, maracuyá continues to hold cultural and economic importance in the country.