Passion fruit

Passiflora edulis

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Passion fruit

Most readily available in the summer, this knobbly purplish-brown fruit has a strong tangy flavour which makes it particularly useful for fruit salads and drinks. The fruits should be richly purple in colour and firm and heavy with wrinkled skins. They can be used in desserts, sweet and savoury salads, ice creams, sorbets, cakes, juices and jam. Cut in half, scoop out the inside and used as required.
  • Low-fat. High in fibre, magnesium, iron, niacin and vitamin C.