Passion fruit

What it is

A passion fruit is round or egg-shaped, about 4–7.5 cm (1½–3 in) across. Its skin can be deep purple, burgundy or yellow, with a white layer underneath. The juicy pulp fills the space around the seeds.

In Brazil, purple fruit is preferred for eating fresh, while yellow fruit goes into juice and preserves. Possum Purple has purple skin dotted with pale spots and sweet juice with a moderately strong flavour.

Where it comes from

Passion fruit, Passiflora edulis, comes from Brazil, Paraguay and northern Argentina. Brazil is the largest producer; Colombia, Peru, Ecuador, Australia and New Zealand also grow it commercially.

In the United States it grows in Florida, Hawaii, Puerto Rico and California. India has a long history of growing purple passion fruit in the Nilgiris, the hills in the south.

How it's eaten where it grows

In Brazil, mousse de maracujá turns the sharp juice into a chilled dessert with condensed milk and cream. The mixture is blended with gelatin, poured into glasses or a dish, and chilled until set; a spoonful of pulp can go on top.

In Australia, people eat the pulp with cream and sugar, seeds included, or stir it into yogurt. For drinks, its strong juice is sweetened and diluted with water, orange juice or pineapple juice.

How it's grown

The vine climbs by curling tendrils around whatever they touch. In good conditions it can flower and fruit within a year, and a productive vine usually lasts three or four years. Purple types suit cooler tropical highlands; yellow types and their crosses suit warmer lowlands. Ripe fruit falls to the ground, protected by its thick shell.

When and where you'll find it

In Florida, the crop is usually strongest from midsummer through autumn. There, growers also sell fresh fruit direct at farmers’ markets and online. Frozen pulp is another form for the kitchen: Goya packages it in 14-ounce packs for the freezer aisle.

A ripe fresh fruit still feels firm. Its skin wrinkles as it loses water, mostly through the peel.