I was introduced to passion fruit way back in the 70s. During that time, you can buy them only in the highlands, Camerons. I used to buy them back, mostly given away to friends and the balance to land in waste bins. Now I wonder if any of my friends ever ate them or they did exactly what I did.
Two reasons why they landed in waste bins. One was that they were so sour that your eyes shut automatically when you take a bite into the fruit and the other – when they turned wrinkled you think the fruit has turned bad.
As I age gracefully into my years, I had the wisdom to know that looks are deceiving. The wrinkled and dimpled passion fruit is more ‘passionate’ compared to the ‘teenagers’. The older it gets, the sweeter it tastes. So let us give more respect to this senior citizen.
Passion fruit is a fantastic source of vitamins A and C as well as potassium and iron. It is also an excellent source of dietary fibre.
You can just simply scoop out the fleshy pulp and seeds to eat or have it over your ice cream. I also had this at an organic shop – very light tea with the fleshy pulp and seeds, a slice of lemon with a dash of honey. It tastes better if the tea is iced. Or spoon it over your yogurt or as a mix to your green or fruit salads.
