PASSION FRUIT (Purple Passion Fruit)

Scientific name: Passiflora edulis var edulis

Available/season: All year round

Flavor:  Sweet to tart. The fruit is filled with aromatic sacs containing pulpy juice.

Grown between 2500 and 3000-meter altitude

Benefits: Passion fruit juice is a good source of ascorbic acid (Vitamin C) and carotenoids (Vitamin A)

Passion fruit is a tropical fruit which is better to be consumed when fresh, since its pulp is rich in aroma and flavor and has a high proportion of juice compared to the yellow passion fruit (Maracuyá).

It is ripe when the skin is dimpled.

Cut in half and scoop out the fleshy seeds. Eat on it is own or

add to fruit salads, ice-creams, or sorbets. Popular in beverages or added to yogurt. The seeded pulp can be made into jelly or jam combined with pineapple.


Compound Unit Total
Water g 69.9
Protein g 0.34
Fat g 1.50
Fibre g 3.20
Calcium Mg 5.60
Phosphorus Mg 44.0
Ascorbic Acid Mg 10.8
Iron Mg 0.58
Carotene mg 0.035
Thiamine Mg 0.002
Riboflavin Mg 0.063
Niacin Mg 1.42
Ash g 0.87


Passion fruit Souffle


  • 30 ml strained passion fruit juice
  • 25g +25g sugar
  • 2 egg yolks
  • 2 egg whites
  • Salt
  1. Cream the egg yolks with 25g sugar until sugar has dissolved
  2. Add the passion fruit juice
  3. In a separate bowl whisk the egg whites with a bit of salt and add 25g sugar when the peaks are forming.
  4. Whisk until the peaks firm.
  5. Whisk 1/3 of the whites into the yolks then fold through the remaining
  6. Spoon the mixture into a buttered and sugared soufflé mould
  7. Bake at 190C for 12 minutes


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