Fruit
Passion Fruit
Passion fruit has a tough purple or yellow shell and intensely aromatic tart-sweet pulp with edible seeds. A spoonful seasons desserts and drinks. Scoop over pavlova and yogurt, strain for curd and cocktails, simmer into coulis. Wrinkled fruit is often ripe. Shell is not eaten as peel.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.92 mg
- Salt 0.01 g
- Total Carbohydrate 14 g
- Dietary Fibre 1.96 g
- Total Sugars 10.7 g
- Complex / starch 1.03 g
- Protein 0.85 g
- Water 88.2 g
- Energy 56.3 kcal
- Water 88.2 g
- Carbohydrates 14 g
- Sugars 10.7 g
- Monosaccharides 7.48 g
- Disaccharides 3.2 g
- Starch 1.03 g
- Amylose 0.26 g
- Amylopectin 0.77 g
- Digestible Starch 0.88 g
- Resistant Starch 0.1 g
- Fibre 1.96 g
- Soluble Fibre 0.69 g
- Insoluble Fibre 1.27 g
- Protein 0.85 g
- Plant Protein 0.81 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Vitamins 73.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin C 33 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
- Minerals 448 mg
- Major Minerals 441 mg
- Trace Minerals 6.7 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 33 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.35 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.5 · vitamin-e: 0.35 · vitamin-k: 5.8 ·
Minerals
Sodium: 4.92 · Potassium: 388 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Passion Fruit was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Passion Fruit types and preparations into new climates and cuisines.
Modern production, storage, and transport made Passion Fruit a regular purchase far from where it is grown or raised.
Cooks now treat Passion Fruit as both staple and specialty, with more attention to provenance, variety, and form.