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.