maracujás

Maracujás are the fruits of several species in the Passiflora genus, most notably Passiflora edulis. Native to South America, they are now cultivated in tropical and subtropical regions worldwide for fresh consumption, juice, and processed products. The two most common cultivated forms are the purple passion fruit (Passiflora edulis) and the yellow passion fruit (Passiflora edulis f. flavicarpa).

The fruit is a medium-sized berry, typically 4 to 8 cm in diameter. Purple varieties have a dark purple rind when ripe, while yellow varieties are bright yellow. Inside, a gelatinous pulp surrounds numerous edible seeds, delivering an aromatic, sweet-tart flavor that is highly prized in beverages and desserts.

Vines are vigorous climbers that require warm temperatures, well-drained soil, and support such as trellises. They prefer full sun and regular moisture, and are sensitive to frost. Pollination is often performed by bees; manual pollination can be used in managed crops. Harvest typically occurs when the rind color is vivid and the fruit separates easily from the plant. Picking unripe fruit reduces flavor and shelf life; post-harvest handling includes washing, grading, and cooling.

Uses and nutrition: maracujás are eaten fresh or their pulp and juice are used in beverages, desserts, and sauces. Nutritionally, they provide dietary fiber and vitamin C, with smaller amounts of vitamin A and B vitamins, along with minerals. The pulp is valued for its aroma and distinct flavor rather than high fat content.

Global production centers include Brazil, Colombia, Peru, Ecuador, and Mexico, with growing activity in other tropical regions. Maracujás are an important export crop in several countries and support both commercial and smallholder farming.