Egg-shaped fruit from a vine, hard shiny skin, with sweet tart yellow/orange pulp and small edible seeds. Eat fresh, fruit salad, juice, topping or sauce on desserts.

Varieties include:
Passiflora edulis: Hard, slightly wrinkled, purple outer shell
Passiflora flavicapa: Has a yellow outer skin

Selection:
Choose heavy fruit, avoid excessive wrinkling or blemished skins.

Storage:
Store in airtight bags under refrigerator or scoop out the pulp and freeze. Passionfruit at room temperature dehydrate quickly. 

Preparation:
Cut in halves and scoop out flesh and seeds with a small spoon. If juice is required, push gently through a sieve, add a little fresh orange juice to extend the volume. Freeze in small containers for convenience.

Serving suggestion:
Fill a glass with low-fat natural yoghurt. Top with sliced banana and strawberries. Drizzle passionfruit pulp on top.