Passionfruit
(Passiflora edulis)
Passionfruit
Passionfruit
Selection
Choose passionfruit that is firm with a yellow or purplish tinge in color. It is best to ripen the fruits under controlled conditions. Ripening occurs as the skin becomes wrinkled and soft.
Storage
Keep fruits out on racks or shelves being careful not to damage the skin. The flesh can be frozen for longer storage.
Preparation
- Wash fruits well before eating.
- Cut the fruit in half and scoop out the flesh and seeds.
- Passionfruit is normally eaten fresh with the seeds asa snack.
- The flesh or pulp can be added to fruit salads or madeinto juice and used in desserts as flavoring or topping.
- (Malolo et al., 2001)
Photo Source
Wikimedia
Passionfruit
Passionfruit or bell apple grows on climbing vine with variations in skin types. Most passionfruits have hard, green to brown skin that turns yellow to purple, while others have soft, furry yellow skin or even wrinkly skin. The flesh is yellowish-orange in color with black seeds and can be sweet or tart with a rich aroma (Malolo et al., 2001).
Traditional Names
- Chamorro – dutse
- Hawaiian – lilikoʻi
- Palauan – kudamono
- Samoan – pasio
- Yapese – tumatis; lelbuy; lolboy