The passionfruit was named by early missionaries in South America who thought that the flowers resembled the symbols of crucifixion: the crown of thorns and the nails.

Passionfruit (Passiflora edulis) a native of Brazil, is the most important fruit of the 350 species of passiflora. The most familiar passionfruit is the variety called the purple granadilla, about the size of an egg. has a thick purple skin when ripe but quickly wrinkling to give it a very old appearance.  However it is this when it is at its best.  The sweet juicy yellow pulp is inseparable from the small black seeds, both pulp and seeds are eaten. 

Nutritional Value
Passionfruit is an excellent source of vitamin C and also high in the minerals potassium, iron and  sodium. 

Buying and Storing
Select full, heavy fruit with firm, slightly wrinkled skin. Good passionfruit should be purple colored and smooth skinned but with age the skin shrivels and cracks and the inside dries out. 

Passionfruit can be stored at room temperature but keep better in refrigerator if wrapped to prevent drying out.  

Prepare, Use and Serve
The simplest way of serving it is to slice the fruit in halves and scoop out the contents with a teaspoon. 

Passionfruit add an extravagant touch to ice-cream and sorbets, fruit salads and health drinks. Tropical cocktails are created with a touch of passionfruit and luscious sauces for crepes and desserts.

Recipe books suggest cream desserts, often combining passionfruit with marsh mallows, gelatine, cream and egg whites.  



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