Passionfruit

February - September

The majority of our passionfruit is the standard 'purple' passionfruit most of us know and love, however we're really excited to be growing some other interesting varieties that are not easy to come by in NZ. We hope to be able to share some of the following with you in 2023:

• Panama Red (passiflora edulis v flavicarpa): Extra large, shiny red-skinned passionfruit that is sweeter and less acidic than the purple variety. Each fruit typically weighs 200g or more! 
• Sweet Granadilla (passiflora ligularis): Round, orange-skinned passionfruit with a firm skin that does not wrinkle. Mild, fruit salad like flavour with a hint of rockmelon. 
• Vanilla (passiflora antioquiensis): Long, green/yellow coloured fruit containing a clear pulp. This fruit has a tropical, vanilla fruit-salad type flavour. Note that while the fruit looks similar to the banana passionfruit, it is not the same!! 
• Fragrant Granadilla (passiflora alata): Large, yellow-orange fruit with a slight pear shape. The 'Fragrant' part of the name refers to the intense fragrance from the flower. We have yet to taste these!
• Giant Granadilla (passiflora quadrangularis): Extra large and somewhat of a mystery to us. We will share our progress with this variety as it grows!

Most passionfruit is best eaten after the skin has wrinkled. It may not look its best, but that is when passionfruit is at its sweetest! Cut in half and scoop out the pulp with a spoon to enjoy a delicious tropical treat. Passionfruit is fabulous over fruit salad, muesli, yoghurt or ice cream. Add it to smoothies or baking, or try your hand at some delicious passionfruit condiments.

Passionfruit are high in vitamin C and A, as well as being rich in fibre and antioxidants. Their magnesium content is reported to have a calming effect, helping with both sleep and anxiety.

If left out at room temperature to ripen, passionfruit will wrinkle and sweeten up within a few days (in summer - in winter it might take a week or two). Passionfruit store well for a few weeks in the fridge, just get them out a few days before you want to eat them. You can freeze them whole, or scoop out the pulp and freeze it in ice cube trays or small packs ready for when you need it.