What is Passion Fruit?
Two Types of Passion Fruit
The two types of passion fruit have greatly different exterior appearances. The bright yellow variety of passion fruit, which is also known as the golden passion fruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy rind, and has been used as a rootstock for the purpose passion fruit in Australia.
"Bright Yellow Passion Fruit"The Dark purple passion fruit is smaller than a lemon, with a dry, wrinkled rind at maturity. The purple varieties of the fruit reportedly have traces of cyanogenics glycosides in the skin and hence are mildly poisonous.
However, the thick, hard skin is hardly edible and if boiled (to make jam), the cyanide molecules are destroyed at high temperatures. The distinctive flower of the passion fruit plant is called "Passion Flower" or Passionflower and is noted for its unusual visual characteristics. The leaves and roots of the plant have medicinal uses and are also called Passion Flower.
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The Nutritional Value of Passion Fruit
[Raw, 1 cup 9236g)]- Calories: 228
- Protein: 5.2g
- Carbohydrate: 55g
- Total Fat: 1.6g
- Fiber: 24.5g
- Excellent source of Vitamin A: 1,352IU
- Excellent source of Vitamin C: 70.8mg
The Benefits And Uses Of Passion Fruit
- In Puerto Rico, it is widely believed to lower blood pressure.
- The seeds are edible, although when using the fruit in recipes it is best to strain them out.
- The pulp of this fruit, like vanilla extract or grenadine, can be used as flavoring in baking or for mixing cocktails.
- In Australia, passion fruit is the most common topping for the pavlova (a meringue cake) and the vanilla slice. It is also used to flavor soft drinks.
- In Brazil, passion fruit mousse is a common dessert and passion fruit seeds are routinely used to decorate the tops of certain cakes. Passion fruit juice is also very common.
- In the Dominican Republic, it is commonly used as an ingredient in a fruit drink containing strained passion fruit juice, sugar and water. It is eaten fresh and used to flavor things from hard candies to popsicles.
- In Indonesia, it is eaten straight as a fruit.
Nevertheless, it is common to strain the passion fruit for its juice and cook it with sugar to make some sort of thick syrup. It is then mixed with water and ice to be drunk. - In Hawaii, it is normally eaten raw, Passion fruit-flavored syrup is a popular topping for shave ice. Ice-cream and mochi are also flavored with passion fruit, as well as many other desserts. They are not widely available in stores, so most of the fruit eaten comes from backyard gardens or wild groves.
Passion Fruit Recipes
"Baked Chicken and Bananas with Parsnip and Coriander Quinoa with a Tangy Passionfruit Glaze" *
2 Servings
2 chicken breasts
2 Tbsp olive oil
ground pepper
l/2 cup quinoa
1 large parsnip (cooked in microwave or boiled)
1/2 Tbsp chopped coriander
1/2 tsp salt
1 Tbsp butter
3 passionfruit
1 Tbsp grated root ginger
3 Tbsp castor sugar
1 Tbsp white wine vinegar
1/2 cup warm water
1 large banana
Method
Preheat the oven to 200C.
Remove skin from chicken. Rub chicken with half the oil and ground pepper.
Grill or bake for approximately 7 minutes each side. In a medium-sized saucepan bring to the boil 1 cup of water and quinoa.
Simmer for about 20 minutes or until cooked.
In a food processor, process parsnip and coriander, salt and butter. Stir through quinoa, put aside
reheat just before serving. Remove pulp from the passionfruit. Mix all the glaze ingredients together in a small saucepan. Bring to the boil and simmer for 5 minutes.
Slice the banana lengthwise. Heat the remaining oil in a frying pan, add banana and cook quickly on both sides until golden brown.
To serve: Mould the heated quinoa in a 1/4 cup capacity measure and turn out on to plate. Slice chicken length wise to form thin strips, place on plate, alternating with the banana slices.
Spoon passionfruit glaze over chicken and bananas. Garnish with a sprig of parsley.
Passionfruit Islands with Banana Mango cream
3 egg whites1/2 cup castor sugar
1/2 cup passionfruit pulp
1 small over-ripe banana
1 small mango
3/4 cup milk
2 egg yolks
1/4 cup castor sugar, extra
Toffee
1/4 cup sugar
1/4 cup corn syrup
Beat egg whites in small bowl with electric mixer until soft peaks form gradually add sugar, beat until dissolved; gently fold in passionfruit pulp.
Bring large frying pan of water to boil, reduce heat until water is simmering. Mould passionfruit mixture into egg shapes using two dessertspoons Drop shapes into simmering water poach on one side for about a minute gently turn with slotted spoon, poach another minute. Remove the "islands" from water with slotted spoon, drain or-absorbent paper; cool. Continue poaching with remaining mixture.
Mash banana with fork; you need 2 tablespoons banana. Puree flesh of mango; you need 1/2 cup puree.
Bring milk to the boil in saucepan remove from heat. Beat egg yolks and extra sugar in small bowl with electric mixer until thick and creamy. Gradually stir egg yolk mixture into hot milk. Stir constantly over heat, without boiling until mixture thickens slightly. Remove from heat, stir in banana and mango.
Pour into serving dish, top with islands, decorate with toffee.
Toffee
: Stir sugar and corn syrup in saucepan over heat, without boiling until sugar dissolves. Boil rapidly, uncovered, without stirring, until mixture turns a light golden brown; remove from heat, allow bubbles to subside.
Dip two teaspoons back to back into toffee and pull toffee into thin strands.
Serves 6.
Passionfruit Slice
180 g butter, chopped3/4 cup caster
1 teaspoon vanilla essence
1/2 cup plain flour
1 cup self-raising flour
1/3 cup passionfruit pulp
2 eggs
Passionfruit Frosting
180 g butter, chopped
1 cup icing sugar
1/4 cup passionfruit pulp
Makes 16
PREHEAT oven to moderate 180 degrees C. Brush deep 20 cm square tin with oil. Line with grease proof paper extending over 2 sides; grease paper.
BEAT butter, sugar, eggs and vanilla essence in a small bowl with electric beaters until light and creamy. Transfer to a large bowl.
SIFT flours into mixture and add passionfruit. Mix until just combined. Spoon into prepared tin and spread evenly.
BAKE for 35 minutes or until pale, golden brown. Leave in tin for 10 minutes before turning out on to rack to cool. Spread with Passion frosting.
TO MAKE Passionfruit Frosting, beat butter, icing sugar and passionfruit pulp with electric beater until light and creamy.
N0TE: Slice is best eaten on the day it is made. If using fresh passionfruit pulp, you will probably need about 8 medium-sized passionfruit.
Poached Pears with Passionfruit Sauce, Boysenberry Coulis, Creme Chantilly, and Peanut Praline
Poached Pears2 medium peeled and pears, cored
1 1/2 cup white wine
11/2 cup red wine
2 cinnamon sticks
4 tsp lemon juice
1 cup sugar
Boysenberry coulis
1/2 cup boysenberries or raspberries (fresh or frozen)
1/4 cup sugar
150 mls water
2 tsp lemon juice
Peanut praline
10 g peeled roasted peanuts
50 g brown sugar
Passionfruit sauce
3 whole passionfruit pulped
100 ml coconut milk or cream
50 mls evaporated milk
1/4 cup sugar
1/2 tsp lemon zest
lOO mls water
Cr`eme chantilly
150 ml cream
1/4 tsp vanilla essence
1/4 cup icing sugar
Garnish
3 - 4 whole boysenberries or raspberries
chocolate shapes
Method:
Place one pear in a thick-bottom pot with white wine, a cinnamon stick, 2 tsp lemon juice and 1/2 cup sugar. Repeat the same for the other pear using red wine. Bring the ingredients to the boil then simmer until the pears are soft. Test by piercing with a skewer.
When cooked, transfer the pears with their cooking liquid into bowls and chill in the refrigerator.
Place all the passionfruit sauce ingredients into a thick-bottom pot. simmer for approx. 3 - 5 minutes. Remove from heat and leave to cool.
Bring it to boil; then
Place all the coulis ingredients into the pot; bring them to the boil then simmer for approx. 3 - 5 minutes. Pour mixture into a blender and puree. Transfer mixture to a bowl and chill in the refrigerator.
Place all the cr?eme chantilly ingredients in a bowl and whip until thick.
Place all the praline ingredients in a blender and blend until a sandy texture.
To serve: Pour enough passionfruit sauce on to a shallow dish to cover the bottom evenly. Arrange red and white pears alternately on top of the sauce in a fan shape. Place dots of coulis on top of the sauce which surrounds the pears. Add a blob of cr?eme chantilly at the point of the fan. Sprinkle with the peanut praline. Garnish with berries and chocolate shapes if desired.
Makes 2 servings
Cocktail Drinks
Demerara Cocktail2 oz El Dorado Rum
1 oz Puerto Rican Rum
1 oz Fresh Lime Juice
½ oz Passion Fruit Juice
1 tsp Simple Syrup
Instructions: Shake all ingredients vigorously with ice and strain into a specialty glass or a rocks glass.
Created by Mariano Licudine. Served at the Mai Kai restaurant, Fort Lauderdale, 1956
The Demerara Cocktail is a nice simple drink that incorporates your standard sweet and sour rum combination, but adds a little Passion fruit Juice to give it an exotic twist. For the most part the Demerara rum comes through with the lime and just a hint of the passion fruit juice.
Cheesecake Passion-Fruit
Watermelon & passionfruit juice
Makes 1.6 litre(6 1/3cups)
Method
1. Place a third of the watermelon in the jug of a blender and blend until smooth. Strain through a fine sieve into a large jug. Repeat with remaining watermelon in 2 batches. Add passionfruit and stir until well combined. Cover with plastic wrap and place in fridge for 2 hours to chill.
2. Add ice cubes and serve immediately.
Notes & Tips
* Prep: 15 mins (+ 2 hours chilling time)
* You will need a 4kg watermelon and 10 passionfruit for this recipe.
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Passion Fruit Wikipedia
:For the German pop group, see Passion Fruit (band).
Passiflora edulis or passion fruit, known as Maracujá/Maracuyá in South America, is a plant cultivated commercially in frost-free areas for its fruit. It is native to South America and widely grown in India, New Zealand, the Caribbean, Brazil, Colombia, Ecuador, Indonesia, Peru, California, Florida, Haiti, Hawaii, Australia, East Africa, Israel and South Africa. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance the aroma.
The two types of passion fruit have clearly differing exterior appearances. The bright yellow variety of passion fruit, which is also known as the Golden Passion fruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy rind, and has been used as a rootstock for the purple passion fruit in Australia. The dark purple passion fruit is smaller than a lemon.
The purple varieties of the fruit reportedly have traces of cyanogenic glycosides in the skin, and hence are mildly poisonous. However, the thick, hard skin is barely edible.
These forms of Passiflora edulis have been found to be different species. They occur in different climate regions in nature and bloom at different times of day. The purple-fruited species is self-fertile and the yellow fruited species, despite claims to the contrary, is self-sterile and requires two clones for pollination.
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P. tripartita var. mollissima and P. tarminiana were until recently considered to be one species, P. mollissima.
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Aux Fruits de la Passion / With the Fruits of Passion (French Edition)
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Passion Fruit
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Note Down and Lets Get Your Feedback
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Reply
- sunworld sunworld Mar 27, 2009 @ 8:30 am
- I recently returned from a business trip to South Africa where I was introduced to passion fruit for the first time. What a wonderful fruit!
Thanks for this comprehensive and interesting lens.
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Reply
- Ecolicious Ecolicious Mar 24, 2009 @ 10:59 pm
- thank you for the recipes
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Reply
- WhippetTalk WhippetTalk Jul 8, 2008 @ 1:02 pm
- For such an ugly looking fruit on the inside, it sure does have a very unique and great flavor. Not to mention the flowers are so beautifully exotic. I have grown a few passion fruit vines and love them! Great lens!
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Reply
- BigGirlBlue BigGirlBlue Jul 4, 2008 @ 10:20 am
- This is one of my favorite fruits. It also makes a great juice. I'm going to have to try that passion fruit slice recipe on my husband.
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Reply
- boiscanot boiscanot Jun 18, 2008 @ 2:08 pm
- I love passion fruit, although I did not know this much!! Thanks for sharing ALL of that information!
by Marc3ll
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