Passion Fruit

Palm-sized with a purple-burgundy shell, this fruit holds a golden, jelly-like and intensely aromatic pulp. Even a small amount will transform the character of a dessert or a drink.

Taste & Texture

Concentrated, sharp and tropical — like a high-acid meeting of pineapple and citrus. The seeds are edible and add a pleasant crunch. The more wrinkled the skin, the sweeter the fruit; a smooth shell means it is not ready yet.

How to Enjoy

• Halve and spoon the pulp straight out.
• Spoon over cheesecake, panna cotta or yoghurt.
• Strain into a syrup for cocktails and lemonades.
• Simmer with butter and sugar for a passion fruit curd.

Storage

Rest at room temperature until the skin wrinkles, then refrigerate for 1–2 weeks. The pulp freezes well in ice-cube trays.

Nutrition

Notable for vitamin C and fibre; eaten with the seeds it is particularly high in fibre.

This is a natural agricultural product: size, colour and weight may vary by harvest and by batch.