Passion fruit grows around the world, produces egg sized fruit filled with wonderfully tart, with a bright orange pulp. The pulp is often added to other fruit products to enhance their fruity flavor.
Passion Fruit Production
Flowering occurs from May to November but may occasionally continue year-round if conditions are right. Flowers bloom for 12 to 24 hours before dying and dropping off.
Flowers will self-pollinate and are followed by green fruit, turning purple when ripe. Fruits usually ripen from flowering in 80 days. The vines love full sun except in climates where the temperature frequently surpasses 100F, vines should be given shade.
Passion fruit starting to turn Plants usually maintaining good productivity for 4-6 years. The fruit is ready when it fall from the vine. The fruit will continue to develop sugars weeks after harvest and are tastiest when it begins to wrinkle. They might start to look like big purple raisins.
Source: tradewindsfruit.com/passionfruit.htm
Lilikoi (passion fruit) Curd I N G R E D I E N T S
1 cup sugar
1/4 cup unsweetened passion fruit concentrate
4 ounces butter
6 eggs
Juice from 1/2 a lemonI N S T R U C T I O N S
Mix the sugar, butter, lemon and lilikoi and bring to a boil. Whip the yolks with a part of the hot liquid then pour yolk mixture back to liquid.Return to simmer, keep whipping until edges start to bubble. (Do not bring to a full boil.) Strain and chill.
-- Will Owen
Cooks.com Passion Fruit Recipes
Epicurious.com Passion Fruit Recipes
Nutrient Units Value per
100 grams of
edible portionSample
CountStd.
ErrorProximates Water Energy Energy Protein Total lipid (fat) Carbohydrate, by difference Fiber, total dietary Ash Minerals Calcium, Ca Iron, Fe Magnesium, Mg Phosphorus, P Potassium, K Sodium, Na Zinc, Zn Copper, Cu Selenium, Se Vitamins Vitamin C, total ascorbic acid Thiamin Riboflavin Niacin Vitamin B-6 Folate, total Folic acid Folate, food Folate, DFE Vitamin B-12 Vitamin A, IU Vitamin A, RE Vitamin E Lipids Fatty acids, total saturated 4:0 6:0 8:0 10:0 12:0 14:0 16:0 18:0 Fatty acids, total monounsaturated 16:1 undifferentiated 18:1 undifferentiated 20:1 22:1 undifferentiated Fatty acids, total polyunsaturated 18:2 undifferentiated 18:3 undifferentiated 18:4 20:4 undifferentiated 20:5 n-3 22:5 n-3 22:6 n-3 Cholesterol USDA Nutrient Database for Standard Reference, Release 14 (July 2001)
