passionfruits

Passionfruits are the edible fruits of several species in the genus Passiflora, most commonly Passiflora edulis. They are native to South America and are grown in tropical and subtropical regions around the world for their bright, aromatic pulp and juice.

The plant is a vigorous, woody vine with glossy, evergreen leaves that are typically three-lobed. It climbs by tendrils and requires support. Fruits are round to oval, about 4 to 7 cm in diameter, with a tough rind that can be purple or yellow depending on cultivar. Inside is a juicy, seed-filled pulp with a distinctive floral fragrance. The seeds are edible and encased in a gelatinous membrane.

Major cultivated types include purple passion fruit (P. edulis) and yellow passion fruit (P. edulis f. flavicarpa). Other Passiflora species produce fruit with different flavors, such as granadilla (P. ligularis), which tends to be sweeter and less acidic.

Cultivation and use: passionfruits prefer well-drained soil, full sun, and a warm, frost-free climate. They are usually grown on trellises or supports and require regular irrigation and pruning. Flowers are primarily pollinated by bees in cultivated settings. Fruits are harvested when fully colored and slightly wrinkled; the pulp is used to make juices, beverages, desserts, and flavorings, and the seeds are edible. The rind is not typically consumed.

Nutritionally, passionfruits are low in calories and high in dietary fiber and vitamin C, with smaller amounts of vitamin A and potassium. For storage, ripe fruits can be kept at room temperature until soft and then refrigerated for longer shelf life.