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The fruits are mainly consumed and have a juicy edible center of many seeds. [1] The part of the fruit used (eaten) is the pulpy, juicy seeds. Passion fruits can also be squeezed to make juice. [1] It is also used in pastries and other baked products.
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Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than ...
Take the passion fruit black sesame bon-bon. Encased in a thin white chocolate shell she’s crafted not to be too sweet, silky smooth passion fruit purée marries a black sesame gianduia (a ...
The passion fruit is so called because it is one of the many species of passion flower, the English translation of the Latin genus name, Passiflora. [1] Around 1700, the name was given by missionaries in Brazil as an educational aid while trying to convert the indigenous inhabitants to Christianity; its name was flor das cinco chagas or "flower of the five wounds" to illustrate the crucifixion ...
It is usually grown from seeds but may also be propagated by stem-cuttings and layering. [5] Grafting onto other Passiflora rootstock can improve hardiness. [6] Passiflora maliformis grows in the warm, wet tropics the plants require a temperature no lower than around 16 °C (61 °F) when they are flowering in order to ensure fruit set.
The leaves are a shiny green with clearly defined veins, the flower is large, pink and green petalled with a yellow and white centre. The fruit is yellow-orange when ripe and contains a sweet edible orange-colored pulp with black seeds. Passiflora tarminiana is distinguished from P. tripartita var. mollissima by a number of features.