Passion Fruit

"Common Names: Passion Fruit, Granadilla, Purple Granadilla, Yellow Passion Fruit." crfg.com

"Origin: The purple passion fruit is native from southern Brazil through Paraguay to northern Argentina. It has been stated that the yellow form is of unknown origin, or perhaps native to the Amazon region of Brazil, or is a hybrid between P. edulis and P. ligularis. Cytological studies have not borne out the hybrid theory. In Australia the purple passion fruit was flourishing and partially naturalized in coastal areas of Queensland before 1900. In Hawaii, seeds of the purple passion fruit, brought from Australia, were first planted in 1880 and the vine came to be popular in home gardens." Ibid.

"Adaptation: The purple passion fruit is subtropical and prefers a frost-free climate. However, there are cultivars that can take temperatures into the upper 20's (°F) without serious damage. The plant is widely grown in California as far north as San Jose, the Monterey Bay Area and the San Franciso Bay Area. The vines may lose some of their leaves in cool winters. The roots often resprout even if the top is killed. The plant does not grow well in intense summer heat. The yellow passion fruit is tropical or near-tropical and is much more intolerant of frost. Both forms need protection from the wind. Generally, annual rainfall should be at least 35 inches. Passion fruit vines make good container specimens but require maintenance. They perform well indoors." Ibid.

"Fruit: The nearly round or ovoid fruit, 1-1/2 to 3 inches wide, has a tough rind that is smooth and waxy and ranging in hue from dark purple with faint, fine white specks, to light yellow or pumpkin-color. Within is a cavity more or less filled with an aromatic mass of double walled, membranous sacs containing orange-colored, pulpy juice and as many as 250 small, hard, dark brown or black, pitted seeds. The unique flavor is appealing, musky, guava-like and sweet/tart to tart. The yellow form has generally larger fruit than the purple, but the pulp of the purple is less acid, richer in aroma and flavor, and has a higher proportion of juice (35-38%). Numerous hybrids have been made between purple and the yellow passion fruit, often yielding colors and other characteristic intermediate between the two forms. The vine, especially the yellow form, is fast-growing and will begin to bear in 1 to 3 years. Ripening occurs 70 to 80 days after pollination." Ibid.

While living in Puerto Rico, I was able to pick them off of the trees. You have to peel off the skin, and eat the insides. Of the types of passion fruit mentioned above, the kind I had was the yellow type. The fruit must be fully ripe in order to eat it. If you eat it before it is ripe, you will feel a tart taste in your mouth. Passion fruit can be eaten raw, or used in different things. Passion fruit juice makes a delicious drink.

The passion fruit I ate on the farm was naturally organic, since it grew wild, and no sprays or chemicals were added to it. If you look around at different supermarkets and groceries, you may be able to find passion fruit in the tropical fruits section. Buy 2-3, let them ripen, and try them out. If you can find passion fruit that is organic, that's the best. Thanks to California Rare Fruit Growers for the great information on the passion fruit! For more information on this and other rare fruits, please visit their website at: http://www.crfg.org