Passion fruit 食果果:熱情果

Slice the fruit in half and the highly aromatic fume bombards your nostril. Scoop the pulp and pop that into your mouth. Its sweetness and tartness and crunch and tropical perfume overwhelms your palette.
This is passion fruit.
The name was given to the fruit by 16th century Catholic missionaries. They landed in South America and the passion flower was the plant that signified their success. They believed the flowers resembled the crown of thorn placed on Christ’s head, a symbol of the death of Christ.
The leathery rind varies between hues of purple and red. Beneath the rind is a cottony white peel. Attached to the white peel is the pulp taking on a deep yellow colour, watery, encasing numerous black crunchy seeds. Passion fruits are the sweetest when left on the counter till they become slightly wrinkly.
Passion fruit was once an exotic fruit, but it has become widely available all over the world. Try passion fruit pulp over cheesecake, pavlova, yoghurt parfait, ice-cream or in salad dressings. The tartness and aroma will balance out the richness in any dish.

「你皮膚好好啊,多光澤,是不是拉過面皮?」
『不,我成熟就是這個樣子,如果皺巴巴的話,我就變身成小甜甜。』
「看你的樣子,跟熱情這兩個字有甚麼關係呀?」
『是誤會的啦,原本西班牙人認為我的花蕊貌似耶穌受難的容貌,才稱呼我「passion受難」果的。所以我還是喜歡台灣人叫我百香果比較貼切。』
「噢,這樣子,好像很血腥啊,你身上的香味好複雜,是不是用來除腥的?」
『沒有甚麼腥臭要除掉的,不過是因為我是一種香料水果,帶有100多種水果的香味,個性是比較複雜的,請多體諒呵。』
「所以你就是傳說中的果汁之王。」
『不敢當,不過要收成都可以說是簡單,不用往樹上爬,在地上收拾就可以喇,因為成熟的果子會自己跳到地上去。多帶一點回家,營養好好的,還可以安神幫助消化。』