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Passionfruit

SCIENTIFIC NAME

Passiflora edulis

CLASSIFICATION

Fruit

SEASON

January, February, March, April, May, June, July, August, September, October, November, December

About

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.

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.

Passionfruits are an excellent source of dietary fibre, Vitamin A and Vitamin C.

PASSIONFRUIT
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 304 kJ
Moisture 74.4 g
Protein 3 g
Nitrogen 0.48 g
Fat 0.3 g
Ash 0.6 g
Dietary fibre 13.9 g
Fructose 1.9 g
Glucose 2.3 g
Sucrose 1.5 g
Total sugars 5.7 g
Starch 0 g
Available carbohydrate, without sugar alcohols 5.7 g
Available carbohydrate, with sugar alcohols 5.7 g
Organic Acids
Malic acid 0.5 g
Citric acid 3.5 g
Minerals
Calcium (Ca) 10 mg
Iron (Fe) 0.6 mg
Magnesium (Mg) 28 mg
Potassium (K) 200 mg
Sodium (Na) 19 mg
Zinc (Zn) 0.8 mg
Vitamins
Thiamin (B1) 0.03 mg
Riboflavin (B2) 0.14 mg
Niacin (B3) 2.5 mg
Niacin Equivalents 3 mg
Alpha carotene 410 ug
Beta carotene 360 ug
Cryptoxanthin 370 ug
Beta carotene equivalents 750 ug
Retinol equivalents 125 ug
Vitamin C 18 mg

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.