Passion Fruit

Passion Fruit

The most intense flavour of the tropics

Our Fruits

History

Passion fruit originates from the tropical regions of South America, particularly Brazil, Paraguay and Argentina. Spanish explorers discovered it in the 16th century, and Jesuit missionaries named its flower the 'passion flower' — not for its flavour, but because they saw in it the symbols of Christ's Passion: the filaments recalled the crown of thorns, the three styles the nails, the five petals the apostles.

Missionaries saw the Passion of Christ in its flower. We see the most intense fruit of the tropics.

That is the origin of the name 'maracuyá' in Guaraní and 'passion fruit' in English. Now cultivated in over 50 tropical countries, Brazil remains the world's largest producer. Its intense, fragrant flavour makes it an essential ingredient in pastry and cuisine around the world.

Did you know?

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The passion flower is one of the most complex in the plant kingdom. It only opens for a few hours each day and requires very specific pollinators to bear fruit.

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When the passion fruit's skin is wrinkled, the fruit is at peak ripeness. A smooth skin means it is not yet ready.

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Passion fruit has natural relaxing properties. Its pulp contains alkaloids and flavonoids with anxiolytic effects, used in herbal medicine.

In the kitchen

Passion fruit mousse

01

Passion fruit mousse

⏰ 30 min + 2h chilling ◈ 6 serves ◆ ~240 kcal

Ingredients

  • 200ml passion fruit pulp (approx. 6 fruits)
  • 200ml double cream
  • 3 gelatine leaves
  • 3 egg whites
  • 80g caster sugar
  • Juice of ½ lemon

Soak gelatine in cold water 5 min. Heat passion fruit pulp with sugar and lemon without boiling; dissolve squeezed gelatine into the warm mixture. Cool to room temperature. Fold in whipped cream, then gently fold in stiff egg whites. Spoon into glasses and refrigerate 2 hours.

Passion fruit dressing

02

Passion fruit dressing

⏰ 5 min ◈ 4 serves ◆ ~90 kcal

Ingredients

  • 3 tbsp passion fruit pulp
  • 5 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and black pepper

Scoop the pulp from the passion fruits. Whisk together the pulp, vinegar and honey until combined. Gradually drizzle in the olive oil, whisking constantly to emulsify. Season with salt and pepper. Excellent over green salads, grilled fish or chicken.

Passion fruit cheesecake

03

Passion fruit cheesecake

⏰ 30 min + 4h chilling ◈ 10 serves ◆ ~340 kcal

Ingredients

  • 200g digestive biscuits
  • 80g melted butter
  • 500g cream cheese
  • 150g icing sugar
  • 200ml double cream
  • 3 gelatine leaves
  • 150ml passion fruit pulp
  • Juice of ½ lemon

Crush biscuits, mix with melted butter and press into the base of a mould; chill. Soak gelatine; dissolve in warmed passion fruit pulp with lemon. Beat cream cheese with icing sugar, fold in semi-whipped cream and warm gelatine mixture. Pour over the base and refrigerate 4 hours. Serve topped with fresh passion fruit pulp.

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