Passion fruit is a member of the of Passiflora and grows on a climbing-plant. Passion fruit is native from Brazil. There are a number of varieties of passion fruit, some are sweeter than others, some are the size of a egg and some are three times as large. The skin is leathery and purple. The fruit contains a yellow, jelly-like pulp with a scattering of black edible seeds.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Passion fruit is available from Colombia, Vietnam, Thailand and Zimbabwe.
Calcium, Iron, Vitamin A and C.
Purple and smooth
When the skin of the passion fruit is purple and smooth, it is ripe. The fruit is a delicious combination of sweet and sour flavors.View Purple and smooth
Wrinkled passion fruits are not overripe, but perfectly ripe. When wrinkled the sweet sour taste becomes somewhat sweeter.View Wrinkeld
Cut the fruit into two halves. From here, scoop out the jelly-like pulp with a tablespoon. Now it is ready to be consumed, cooked or converted into juice. The skin can not be eaten.Consumption
How te eat passion fruit? Passion fruit is commonly eaten by itself. However it makes a wonderful jelly, pie filling or cake frosting. Seeds with the surrounding juice sacs are also often added to fruit salads.When to eat
Unripe passion fruit can be kept at room temperature until it is. Ripe passion fruit can be refrigerated for a few days.
Did you know?
- In Hawaii the common name of the passion fruit is lilikoi.
- Catholic missionaries in South America gave the fruit its name because they thought the flowers of the plant looked like the crown of thorns that was placed on Christ’s head.
- Passion fruits are For Life certified.
Passion fruit recipes