Purple passion fruit is a small, oval to round shaped fruit, approximately two to three inches in diametre at maturity. The fruit’s skin is smooth, yet dimpled and at peak maturity can be heavily wrinkled. The skin’s color varies with hues of dark purple and red. Below the skin is a cottony white peel. The interior seed cavity of purple passion fruit is filled with edible yellow to green jelly and medium sized black seeds. Its pulp is highly aromatic and it also has a tropical sweet tart flavor with nuances of pineapple, papaya, mango, and guava.
Purple passion fruit are prized for the jelly-like pulp they contain, which can be used raw or cooked in a number of dessert and beverage preparations. Slince in half and use a spoon to remove the gelatinous contents. Both the pulp and seeds are edible and ready to eat. For a less tart flavor, add a little sugar and cream to it before serving. Serve purple passion fruit through cheese cloth. The seed free pulp of the purple passion fruit can be cooked down to make syrup for use in beverages, sauces, soups, preserves, sherbets, pie fillings, frosting, marsmallows and cakes.
Purple passion fruit is a subtropical fruit native to southern Brazil, Paraguay and northern, northern Argentina. Purple passion fruit thrives in warm to hot climates that experience moderate rainfalls and rare frost. Commercial production today comes out of India, New Zealand, the Caribbean, Brazil, Columbia, Ecuador, Indonesia, Australia, Peru, Africa, Israel and in the United States from Florida and California.
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