Fruit
Whole Fruit
Whole-fruit passion fruit is the unopened berry counted as a recipe unit before any knife work. It maximises shelf life and aroma retention compared with pre-halved fruit. Caterers stage mixed ripeness so some pieces are ready each day while others finish wrinkling. Use when a recipe or buffet needs intact fruit for guest self-scooping, or when pulp will be extracted later for batch cooking. Once cut, move to halved or fleshed preparations; do not store cut fruit long.
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Characteristics
Preparations
Traits
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 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.29 mg
- Salt 0.01 g
- Total Carbohydrate 13.2 g
- Dietary Fibre 1.91 g
- Total Sugars 10.2 g
- Complex / starch 1.01 g
- Protein 0.82 g
- Water 84.4 g
- Energy 55.1 kcal
- Water 84.4 g
- Carbohydrates 13.2 g
- Protein 0.82 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.38 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin C 2 mg
- Vitamin E 0.27 mg
- Vitamin K 4.4 µg
- Minerals 249 mg
- Major Minerals 247 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.38 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.6 · vitamin-e: 0.27 · vitamin-k: 4.4 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Market fruit grades and whole-fruit cookery shaped global produce trade.