Passionfruit, also known as Granadilla is of the family Passifloraceae. There are several varieties of passionfruit but the two main commercial types on the market today are the Purple passionfruit (Passiflora edulis L.) and Yellow passionfruit (P. edulis f. flavicarpa).

Purple passionfruit is a small, oval to round shaped fruit, approximately two to three inches in diameter at maturity. The fruit's skin is smooth, yet dimpled and at peak maturity can be heavily wrinkled. The skin's color varies with hues of dark purple and red. Below the skin is a cottony white peel. The interior seed cavity is filled with edible yellow to green jelly and medium sized black seeds. Its pulp is highly aromatic and has a tropical sweet tart flavor with nuances of pineapple, papaya, mango, citrus and guava.

Nutritional Value

The pulp of the passionfruit is rich in Vitamins A and C and its edible seeds are an excellent source of dietary fiber. Its pulp has also been found to be rich in phytochemicals aka antioxidants, which have been shown to help to prevent certain cancers and support a healthy immune system. The flower of the passionfruit has been used for centuries by many cultures as a medicinal supplement to treat insomnia, asthma, anxiety and menopause. The inner white rind of the passionfruit is currently being studied as well for its ability to reduce asthma symptoms and alleviate the pain caused by osteoarthritis.

Serving Ideas

Purple passionfruits are prized for the jelly like pulp they contain, which can be used raw or cooked in a number of dessert and beverage preparations. Slice in half and use a spoon to remove the gelatinous contents. Both the pulp and seeds are edible and ready to eat as is, for a less tart flavor add a little sugar and cream to it before serving. Serve passionfruit atop salads, ice cream or yogurt. To remove the seeds squeeze the inner contents of the fruit through cheesecloth. The seed free pulp of the passionfruit can be cooked down to make syrup for use in beverages, sauces, soups, preserves, sherbets, pie fillings, frostings, marshmallows and cakes.

Ethnic/Cultural Info

The vines of the passionfruit produce large white flowers with intricate purple, green, black and yellow detailing. It is from these flowers that the passionfruit gets its name as Spanish missionaries felt the appearance of the flower had a resemblance to some of the symbolism found in the Passion of the Christ (the three stigmas as the three nails, the corona as the crown of thorns, the five stamens as the five wounds, the five petals and five sepals as the ten apostles and the purple petals as the purple robe).

Geography/History

The Purple passionfruit is a subtropical fruit native to southern Brazil, Paraguay and Northern Argentina. In the late 1800’s they were also found to be growing in the coastal areas of Australia then soon after made their way to Hawaii via seeds brought over from Australia. It grows vigorously as a vine and is able to stretch its branches across trellises, walls and the canopies of rainforest trees. Passionfruit thrives in warm to hot climates that experience moderate rainfall and rare frost. Commercial production today comes out of India, New Zealand, the Caribbean, Brazil, Columbia, Ecuador, Indonesia, Peru, Australia, Israel, Africa and in the United States from Florida and California.

Seasons/Availability

Purple passionfruit is available year round with a peak in season late winter through summer.