The sweet granadilla belongs to the Passifloraceae family with origin from the tropical Americas. Pre- and postharvest behavior of this semi-wild species is not well-defined, the propagation material is very diverse and the physiology of its maturation is not clearly understood. Fruits were collected from three locations in the department of Huila (Colombia) with different altitudes (L1: 2232 m a.s.l.; L2: 2060 m a.s.l.; L3: 1935 m a.s.l.). This study preliminarily characterizes the effect of the location on growing, physiological and biochemical characteristics of granadilla fruits. The color, fresh and dry weights, equatorial and longitudinal diameters, firmness, total soluble solids, pH, and total titratable acidity, as well as the contents of sugars and organic acids using HPLC and the respiration rate using gas chromatography were measured. The locations affected the fresh weight of the fruits, the time to reach commercial maturity and the contents of sugars and organic acids. The highest fresh weight was found in L1 and L3. The shortest time to reach commercial maturity from fruit set was found in L3 and L2, this time having consequences in final sugar and acid content irrespective of the common climacteric pattern. The fruits from L1 had the highest fructose content (35.6 mg g-1 of fresh pulp) while the fruits from L2 showed the lowest fructose content (13.3 mg g-1 of pulp) and L3 the highest accumulation of sucrose. L1 showed pulp with the sweetest, less acid, and highest ascorbic acid content (0.14 mg g-1 of pulp), than in the other locations.