Passion fruit comes in shades of pale-pink, red and lavender. Inside, the fruit has intensely aromatic yellow-green pulp wrapped around crisp seeds. The passion fruit wrinkles as it ripens.

Use a sharp knife to cut fruit in half lengthwise. Scoop out the contents.

Eat fresh or strain pulp and seeds through a strainer or cheesecloth for juice.

Passion fruit nicely tops ice cream and yogurt in all its forms: frozen, plain, flavored or Greek. It can add a luscious taste to sauces, souffles, desserts and juices. Its juice adds an exotic flair to papayas and apples.

Passion fruit grown in Florida are generally larger with a softer skin.

Passion Fruit, raw
Nutritional value per 3.5 oz
Energy 406 kJ (97 kcal)
Carbohydrates 23.38 g
- Sugars 11.2 g
Dietary fiber 10.4 g
Fat 0.7 g
Protein 2.2 g
Vitamin A equiv. 64g (8%)
Riboflavin (vit. B2)0.13 mg (11%)
Niacin (vit. B3) 1.5 mg (10%)
Folate (vit. B9) 14g (4%)
Vitamin C 30 mg (36%)
Calcium 12 mg (1%)
Iron 1.6 mg (12%)
Magnesium 29 mg (8%)
Phosphorus 68 mg (10%)
Potassium 348 mg (7%)
Zinc 0.1 mg (1%)
Nutrient values and weights are for edible portion. Percentages are relative to U.S. recommendation for adults.
Source: USDA Nutrient Database

Passion Fruit

Taste: Rich and luscious taste that's refreshing with a slight sweet and sour floral flavor.
Selection: Choose fruit that is heavy for its size.
Ripening: Wrinkled fruit is ready to eat.
Ethylene Production and Sensitivity: High
Shelf Life: 14 days
Brooks Availability: Mostly year-round
Brooks Origin: South Florida
Storage: 42? - 50?F
Humidity: 85% - 95%

Flower of
the Passion
Fruit's vine