Passiflora edulis (Passion Fruit)

Passiflora edulis flavicarpa

Botanical name: Passiflora edulis

Common names: Passion Fruit, Parcha, Maracuya, Granadilla

Origin: Brazil, Paraguay, Argentina

Varieties: Possum Purple, Quadrangularis. Season: July to October. Rampant woody vine that climbs with tendrils. Evergreen leaves, deeply 3 lobed, 3 to 8 deep green, shiny above, paler and dull beneath. Single fragrant flower 2 to 3 wide is borne at each node on the new growth. Showy, intensely colored flower produces the nearly round to ovoid fruit with a tough rind which is smooth and waxy. Pulp within is highly aromatic orange-colored with hard dark brown or black seeds. Flavor is appealing, musky, guava-like sub-acid to acid. Use mulch and plenty of organic matter in the soil to reduce nematode damage. Eaten fresh, used in juice processing, preserves and wines. There are more than 400 species of Passiflora, but only some provide the fruit used for jellies or desserts. Passion fruit can be started from seed as soon as the fruit is available. Plant seed in a light soil and provide high humidity and warmth (78 F). Germination should start in a month or less. When the seedling is 2 to 3 inches tall, put it in an individual pot. Keep it in a bright place with moderate temperatures, avoid extremes.

See Article about Passiflora.