» Print Recipe
A tropical fruit, originally from Central America, so named because of the composition of the flower parts, which were used to illustrate the Crucifixion by Jesuit missionaries. Hence passion flower, and fruit. The most common variety are purple–skinned but some are yellow or orange. The pulp is sweet but tart, juicy, very fragrant and refreshing. The seeds are edible and crunchy, but if only the pulp is wanted, push the flesh through a sieve. Passion fruit can be eaten out of hand, just slice it in half and scoop out the flesh; squeeze the pulp over pavlova, fruit salads or ice creams; or use it in cocktails, mousses, custards or drinks. It is hard to tell if a passion fruit is ripe—purple varieties may be ripe either when the skin is still smooth or when it starts to wrinkle (not withered). The lighter yellow varieties are ripe when smooth and have a little ‘give’. Unripe passion fruit are very tart. Passion fruit pulp is available tinned or frozen.
Passion fruit goes with — cream, fruit Also known as — curuba, grenadilla