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Passionfruit
Passionfruit is native to Brazil but now grows all over the world. In the early 1900s it was introduced to Australia, where it is now produced in greater quantities than any other country. Passionfruit takes its name from the fruit’s exotic flower, which is said to symbolise the Passion of Christ. Characteristics The passionfruit is round to oval in shape, with a diameter of between 4 cm and 6 cm. The fruit’s colour can range from yellow to purple and it has a strong, leathery skin. The greenish-orange pulp contains a multitude of small, black, edible seeds. Taste Distinctive sour-sweet taste. Buying and Storing It is advisable to choose fruits that feel rather heavy for their size. Passionfruit can be stored at room temperature for up to two weeks or refrigerated for up to a month. It is best to store them in plastic bags as this will prevent the fruit from dehydrating. The pulp freezes and stores very well. Contrary to popular belief, passionfruit does not have to be wrinkled to be considered ripe. Preparing and Serving To eat fresh, cut the fruit in half and scoop out the pulp and seeds, both of which are edible. The pulp can be strained to make a refreshing drink and strained passionfruit can also be made into ice cream and sorbets. Passionfruit enhances the flavour of all other fruits and makes a delicious topping for a pavlova or cheesecake. Availability All year. Varieties Yellow, Purple Panama, Red. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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