Passionfruit Passiflora Edulis
Native to South America, Brazil, it is cultivated through out the tropical world and belongs to the passionflower family. The fruit is the size of a large egg. The name of the fruit is derived from the beliefs of Spanish missionaries in South America. They thought the colorful passion flower symbolized the passion and torture of Christ. The three central pieces represent the nails, the five others the five wounds from the cross, while the feathery rays of the corona represent the crown of thorns Suitable for all types of cooking, passion fruit is used to flavor both sweet and savory dishes. Its strong flavor compliments sweeter or less tasty fruits like apples, Carambola, and coconut in desserts. The pulp may be used for as food or drink and has been used in wine coolers, added to pineapple juice and used as a substitute for limes. It is also sprinkled with salt and eaten raw.
Selecting and Handling the fruit should be firm with unblemished skin, When the fruit has passed its peak, the skin will become wrinkled. the fruit should be stored in a cool dry place on wire racks to insure good air circulation.
To prepare cut the fruit in half or remove the top and scoop out the pulp withy a spoon. The pulp may be strained or used with the seeds intact. If using a food processor to puree, do not puree too long as the seeds will break up and spoil the flavor of the puree.
Season Most abundant august to September