© Denzil Green
Passion Fruit grows on a vine in tropical regions. It has a tough, smooth, waxy rind that can be either yellow or purple. Purple ones have black seeds and are richer in fragrance and flavour. The yellow ones have brown seeds, and are less juicy. The purple ones are preferred for eating; the yellow ones are made into juice and preserves. Inside, both have a seedy, gelatinous pulp, which you eat, seeds and all. The flavour is like a cross between melon and guava.
Passion Fruits get sweeter as they shrivel. In fact, don't eat until they are completely wrinkled.
To eat, just cut them in half lengthwise, and scoop out the pulp with a spoon and eat. You don't eat the skin.
Passion Fruit are quite small. Each one will have only about 1 tablespoon of pulp in it.
Literature & Lore
Australia sends her glamour fruit in nectar form. It comes styled for drink-mixing, or to flavor ice cream, jellies, pies, cakes and puddings. Try a dash over a fruit compote, over a fruit salad, in fruit punch...
The juice had mighty appeal for GI's posted in Australia during the war. That gave Norman Meyers his idea for introducing the juice in the States. Last winter he visited New York to take notes on our drinking. Like all Australians he was convinced we have no soft drink to compare with the passion nectar, no flavour for our cooking that can match this flower-like fruit which Australians consider ambrosia for the angels. Arrangements were made with Perry H. Chipurnoi, Inc., New York, to import the product, and now comes the first shipment." -- Paddleford, Clementine (1898 - 1967). Food Flashes Column. Gourmet Magazine. August 1948.
Called "chinola" in the Dominican Republic; "parcha" in Puerto Rico.
Hard FruitApples; Apricots; Avocado; Citrus Fruit; Grape Kiwis; Guava Fruit; Hard Fruit; Kiwis; Mangos; Maypop Fruit; Medlars; Melons; Nectarines; Passion Fruit; Peaches; Pears; Pineapples; Plums; Pomegranates; Quinces; Red Sorrel; Rose Hips; Sapote; Star Fruit; True Service Fruit
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