Tuesday, May 3, 2011

Passion fruit.

On arriving at a relative's house in Raub, Pahang a green vine plant with lots of paper wrapped light to deep purplish colored fruits (about 70 fruits) interspersed on her chain chained fence, got me curious.

 On closer inspection, it was Passion fruits (Passiflora Edulis) a native vine plant from South America.

A friend of mine bought 2 plant from a nursery for Rm150/ -planted it in his garden in Petaling Jaya and until today it bears only one fruit (could be the weather)

From Wikipedia- The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance the aroma. The fruit shown are mature for juicing and culinary use. For eating right out of the fruit, the fruit should be allowed to wrinkle for a few days to raise the sugar levels and enhance the flavor.
The skin is tough and to cut it open, you need to poke it with a sharp knife and then cut it gently around the fruit.

 I like to eat it fresh with a spoon-scooping up all the essentials seeds, pulp and sourish juice which are rich in beta carotene, potassium, dietary fiber and Vitamin C-excellent for those with high blood pressure. 

No comments: