The yellow passion fruit is round to egg shaped, about 3 inches long, with thick yellow skin and lime green spots. The interior is filled with gelatinous yellow-orange pulp and many small brown seeds encased by creamy white walls. The flavor is pleasantly tangy and tart with a hint of floral sweetness. The passion fruit vine is a climbing vine with incredibly beautiful flowers. This fruit is rich with vitamin A, C, Iron and Potassium. It also contains antioxidants and is an excellent source of fiber and amino acids.
Ripening and Storage:
Passion fruit is ripe when the skin is all wrinkled and dimply. If the skin is brown, it is too ripe. Do not store in the fridge until it is ripe. Once they are ripe you can put the whole fruit in a plastic bag and it will keep for up to a month in the fridge. Cut up fruit will last for up to a week in an airtight container in the fridge and it can be frozen for up to 6 months.
The pulp and the seeds are edible, but the skin and pith are not. Cut into the tough outer skin, slice the passion fruit in half (taking care not to spill the juicy pulp inside), and use a spoon to scoop out the juicy pulp, and enjoy! The seeds, though edible, can be removed if desired by straining the pulp through a fine mesh sieve.
The pulp and the edible seeds can be used raw or cooked in a variety of savory and sweet recipes. The tartness of the fresh pulp can be tempered by adding some sugar and a little cream. The pulp and seeds can be used in cocktails, added to fruit salads, or put on top of yogurt or ice cream. You can remove the seeds and boil the pulp which can then be used in beverages, sauces, jams, syrups, baked goods, and desserts.