January, February, March, April, May, June, July, August, September, October, November, December
If there is any fruit that can instantly make you feel like you should be relaxing on a small tropical island somewhere, it’s a passionfruit. Once cut, the smell is delicious and they can add a tang, sweetness and beautiful tropical flavour to just about anything. The skin should not be eaten, but both the internal seeds and pulp can be eaten.
There are two main types of Passionfruit, black/purple skinned (many varieties) and the golden skinned (or Panama) both are available throughout the year when sourced from WA to QLD.
Queensland produces passionfruit throughout the year, while WA has a shorter season from January to April.
Select fruit that feels heavy for their size. Passionfruit can be stored at room temperature for up to 2 weeks or in the fridge in an airtight container or plastic bag for up to 4 weeks. The pulp of passionfruit can also be scooped out and frozen for later use.
The quickest way to eat a passionfruit is to slice them in half and scoop out the flesh with a spoon as you would eat a boiled egg from the shell.
Passionfruit pulp is delicious stirred through fruit salad, as a dessert topping, in sorbets, punches and juices.
|Nutrient||Value per 100 g|
|Energy, including dietary fibre||304||kJ|
|Available carbohydrate, without sugar alcohols||5.7||g|
|Available carbohydrate, with sugar alcohols||5.7||g|
|Beta carotene equivalents||750||ug|
Source: NUTTAB 2010(Food Standards Australia New Zealand); Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1986) Composition of Australian foods. 31. Tropical and sub-tropical fruit. Food Technology in Australia 38(3):118-123.