What could be more fitting therefore than Passion Fruit as the final conclusion to my 2019 Advent Botany blog? This is an update of an unpublished blog written nearly 2 years ago. As I have researched and written each blog this year, I noted that a serious note sneaked into the intended, passionate Christmas celebration of plants. This was not pre-planned. It simply seems to reflect the state of the world at the end of 2019. The UN Climate Change talks failed, the World’s biodiversity is threatened and Australian bush fires are still burning as I write.
The most widely cultivated Passion Fruit worldwide is Passiflora edulis. Vanderplank lists 20 species with edible fruits in his book Passion Flowers. Of these, just 5 species are grown for their fruit. Most sources refer to only Passiflora edulis and Passiflora edulis var. flavicarpa in active cultivation. The latter is regarded as too sharp for many palates.
Today, Passion Fruit retains a greater exotic and exclusive status by comparison with pineapples and mangoes. Passion Fruit is both eaten and juiced. Its concentrate is often blended with other exotic juices like mango and pineapple to add flavour and aroma. It is also used in jams, purées, sorbets and other desserts. Passion Fruit or passion fruit extract are popular ingredients with pâtisserie or pastry chefs to add flavour in baking. A number of recipes to try out appear below.
Merry Christmas and Happy New Year!
© Karen Netto (Andrews)
BBC Good Food (2019): Passion Fruit Recipes. Last accessed 22 December 2019.
Great British Chefs (2019): Passion Fruit Recipes. Last accessed 22 December 2019.
Wongkaew, Syrie (2019): 10 Best Passion Fruit Dishes. The Spruce Eats. Last accessed 22 December 2019.
References and Further Reading
Vanderplant, John (2000): Passion Flowers. Marston House. Third Edition.