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The Yellow passionfruit has a round to egg like shape and thick yellow skin, oftentimes tinged with spots of lime green. The interior of its rind has soft creamy white walls and encases an exceptionally juicy yellow-orange pulp and many petite brown seeds. Its flavor is sweet, acidic and tropical with mild floral notes. Growing on a climbing vine the Yellow passionfruit has green tendrils and leaves and will bloom prior to fruiting. The ornate and colorful flowers of the Yellow passionfruit are larger more aromatic than the Purple variety.
Yellow passionfruit is available in the late winter and throughout the summer months.
Yellow passionfruit, botanically known as P. edulis f. flavicarpa is a perennial vine and a member of the Passifloraceae or Passion Flower family. There are close to 500 varieties of passion flower grown today, along with the Purple passionfruit the Yellow passionfruit is one of the only types of passionfruit commercially grown. The Yellow passionfruit when grown in ideal conditions will yield more fruit than the Purple variety.
Yellow passionfruit contains riboflavin and niacin and is rich in amino acids. They also are higher in citric acid and carotene than the Purple passionfruit though they have a lower content of ascorbic acid.
Yellow passionfruits are sought after for the gelatinous, sweet-tart pulp they contain on their interior. The pulp can be used raw or cooked in both sweet and savory preparations. The pulp with seeds can be used as is in fruit salads, cocktails or served a top yogurt and ice cream. Seeds can be removed or consumed along with the pulp. To remove the seeds strain the pulp through cheesecloth or a fine mesh strainer. The seed free pulp of the Yellow passionfruit can be boiled down and used to make jams, sauces, beverages, ice cream, sweet syrups, savory sauces, pie filings, quick breads and cakes. To cut the tart acidity of the pulp when eating fresh add a little cream and sugar to the pulp.
In Hawaii the Yellow passionfruit is known as Lilikoi and used as a flavoring for syrups and shaved ice. In Venezuela they are known as Parcha Amarilla and are commonly used to make ice cream, preserves and a popular bottled passionfruit, rum cocktail. The name passion was given by Spanish missionaries who saw the flowers and plant as a visual representation of the Passion of the Christ. The curled tendrils as the whips, the three anthers and five stamens as the nails and wounds, the ten sepals and petals as the ten apostles and the radial filaments at the center as the crown of thorns. The Yellow passionfruit is also utilized by chemists to produce a fragrant compound known as Oxane which is used to impart a tropical scent in products.
The traditional Purple passionfruit originated in the Amazon region of Brazil, Yellow passionfruit as well is thought to have possibly originated there as a hybrid of P. edulis (Purple passionfruit) and P. ligularis (Sweet Granadilla) or potentially as a chance mutant in Australia. A tropical fruit, the Yellow passionfruit thrives in areas that receive adequate rainfall and sunshine. Its vines do well if sheltered from the wind and will be less susceptible to pests if allowed to grow climbing up a tree or trellis. Today it is grown commercially predominately in Australia, New Zealand, Hawaii, India, Columbia, Brazil and Venezuela.
Recipes that include Yellow Passionfruit. One is easiest, three is harder.
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