Passion Fruits

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Most varieties of the passion fruits come from the tropical regions of Central and South America and Africa; some originate in Asia and the South Pacific. Important cultivating countries are: South America, Australia, New Zealand, South Africa, Kenya, Senegal, Cameroon, Ivory Coast, California, Hawaii, Madagascar.

Description:

The passion fruit flower has more than 400 varieties. It develops beautiful flowers where the flower structure symbolizes the cross and crown of the passion of Christ for many people. The plants are vigorous climbing vines that cling by meter long tendrils to almost any support. The fruits vary: depending on the variety, they may be large or small, oval or nearly round and greenish, yellowish, orange, burgundy, purple violet to dark brown. The skin is parchment smooth and becomes wrinkly during the ripening and drying process. The fleshy fruit wall becomes leathery firm as ripening progresses. In the interior there are approx. 200 small blackish seed kernels clinging to the walls and covered by a juicy 'arillus', a jelly-like seed sac (see also Curuba) which supplies the fruit pulp. This part is edible and has a high acid content responsible for the refreshing, sweet and tangy taste, with an intensive and distinct aroma. Passion fruits contain many important nutritional substances. They feature a high sugar content of 10-14%, 3-6% acid (mainly citric acid), mineral substances and: potassium, phosphorus, iron, vitamins B1, B2, vitamin C (10-30mg% ), and provitamin A.
More Variations see next pages .....