The two main types sold in supermarkets are purple and panama. Purple passionfruit are smaller, with a hard dark skin and lots of pulp. Panama passionfruit are larger and come in a variety of colours. Panama varieties aren’t as sweet and don’t have as much pulp as purple fruit (though some have more than others), but they are larger in size and cheaper.
Choose passionfruit that feel heavy for their size. Look for smooth to slightly wrinkled skin; the skin wrinkles as it ripens, but some varieties can still be ripe without being wrinkly. Avoid passionfruit that have too many wrinkles, soft spots or bruises.
Store fruit at room temperature for up to 10 days or refrigerate for one month. To keep for later use, freeze pulp in ice-cube trays or freeze whole.
Passionfruit are very easy to prepare. Simply cut in half and scoop out flesh and seeds to eat or use as required. Passionfruit also make a great topping for yoghurt, cakes and ice cream.
4 quick ways with passionfruit
Make a delicious tropical fruit smoothie the healthy way: combine fresh passionfruit pulp, diced mango and ice cubes. Process in a blender until smooth. Serve in tall glasses for a refreshing drink.
To make a simple passionfruit curd, melt 60g of reduced-fat table spread and 1/2 cup of caster sugar on low heat in a saucepan until sugar dissolves. Add 2 whisked eggs, 1/4 cup of lemon juice and 6 passionfruit pulps; stir continuously until mixture thickens. Use on top of cheesecakes, tartlets, cakes, scones, or as a tasty and healthy dessert topping.
Get the kids to help make a tasty dip or spread: combine some passionfruit pulp with light cream cheese. Mix well and then serve with a fresh fruit salad or use as a delicious spread for fruit bread.
Give your next bowl of muesli a makeover by topping it with a mixture of passionfruit pulp and natural yoghurt for a refreshingly tart flavour.
Did you know? Passionfruit are a great source of dietary fibre. Eat just one for a third of your RDI.