Passion Fruit: The Richly Flavored Juice and Concentrate
By Teodorico R. Magda
Passion fruit, a climbing
vine native to the South American tropics and rainforests and now scattered everywhere in subtropics and tropical countries, is the source of
delicious, tangy, juicy fresh fruit and nutritive refreshing juice and aromatic concentrate. The plant is both medicinal and food staple. Due to its unique and extreme aroma, the fruit has become a natural ingredient for juice blends owing to its good blending ability with other fruit juices. In Germany, one of the largest juice consumers in the world, passion fruit concentrate and banana puree serve as the base of almost every multivitamin juice in the market next to apple juice. Today, the fruit catches on as a popular drink in both the industrial and developing countries.
Passion fruit is a hardy perennial vine plant having three distinct types described as purple, yellow, and giant (
granadilla). Botanically, the purple passion fruit is named scientifically as
Passiflora edulis Sims, the yellow as
P. edulis forma flavicarpa Deg. and the giant
granadilla as P.
quadrangularis L. They belong to the
Passifloraceae family, which has an estimate of 500 species of which more than 50 species are edible. Spanish names dominate other names given to passion fruit such as
parcha, parchita, maracuya or
ceibey, maracuja peroba. The same fruit is also known as
granadilla or
couzou in French,
lilikoi in Hawaii,
limangkon in Thailand, golden passion fruit in Australia,
parcha amarilla in Venezuela, and orange, lemon or
granada in the Philippines.
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