PASSION FRUIT Passiflora edulis / P. edulis flavicarpa.
Common Names: Passion Fruit, Granadilla, Purple Granadilla,
Yellow Passion Fruit

Selection
Choose large, heavy, firm fruit. When ripe, it has wrinkled, dimpled, deep purple or yellow skin. Skin is old-looking, but does not mean the fruit is rotten. Mould does not affect quality and can be wiped off. Fruit colour is green when they are immature, changing to shades of purple, red or yellow as they ripen. Leave at room temperature to ripen. The skin will wrinkle, but the fruit will not soften much. Once ripe, store in the refrigerator up to 1 week.

Preparation
Passion Fruit is generally eaten fresh but may be cooked for use in sauces and fillings. Begin by cutting the fruit in half and scooping out the fleshy pulp with a spoon. Spoon the pulp over ice cream or other soft fruits. The pulp makes a delicious jam or jelly and the seeds add a unique crunchy texture. To remove seeds: Strain in a non-aluminium sieve, or use cheesecloth, squeezing to extract the juice.

Nutrition
Passion fruit is a good source of vitamins A and C, as well as potassium and iron. One passion fruit has only 16 calories. When eaten with the seeds, a serving is an excellent source of fibre.