Add tangy passionfruit to your shopping trolley this April.
Go troppo for passionfruit! This tropical fruit is more than just a garnish for cakes and desserts. Botanically a berry, and originating from South America, passionfruit is an excellent source of beta carotene and an excellent source of dietary fibre – higher than any other fruit.
There are four main varieties of passionfruit. Purple are the most common and these are egg-sized with a dark purple shell (which dulls and wrinkles as they ripen), orange pulp and edible seeds. They have a tangy-sweet taste. Yellow passionfruit have a hard yellow skin, pale yellow pulp and a more acidic taste. Banana passionfruit are oval in shape with tart-tasting pulp, while Panama passionfruit have hard pink shells with sharp, but sweet, yellow pulp.
Choose passionfruit that feel heavy for their size. The sweetest passionfruit will have smooth to slightly wrinkled skin and a sweet scent.
Ripe passionfruit can be stored at room temperature for up to 10 days, or refrigerated for up to a month. You can also freeze the fruit whole, or freeze the pulp in airtight plastic bags.
Eat the pulp raw on its own or add to fruit salads, desserts, biscuits, pavlovas, sauces or salsas.
3 ways with passionfruit
Add passionfruit pulp to your favourite low-fat natural yoghurt. Mix together, then add to muesli, cereal or use as a yummy topping for your morning pancakes.
Give your homemade muffins or cupcakes a tropical twist. Add around 1/4 cup of passionfruit pulp and some lime zest with the wet ingredients, mix well, combine with remaining ingredients and bake as usual – tasty!
Try something different with a passionfruit salsa. Combine a dash of balsamic vinegar, the pulp of 2 passionfruit, 1 deseeded and sliced red chilli, 2 chopped tomatoes, 1 chopped mango, 2 chopped green onions and a squeeze of lemon. Serve with chicken or fish.