Passionfruit" and "Passion fruit" redirect here. For the fruit, see Passion fruit (fruit).

For
other uses, see Passion fruit (disambiguation).

Passiflora edulis

Flower

Fruit

Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Malpighiales

Family: Passifloraceae

Genus: Passiflora

Species: P. edulis
 Binomial name

Passiflora edulis
Sims, 1818

Passiflora edulis is a vine species of passion flower that is native to

southern Brazil through Paraguay to northern Argentina.[1] Its common names
include passion
fruit or passionfruit (English), maracuy or parcha (Spanish), grenadille or fruit de la
passion (French), maracuj (Portuguese) and lilikoi (Hawaiian).[1][2]
It is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit.
The passion fruit is a pepo, a type of berry, round to oval, either yellow or dark purple at
maturity, with a soft to firm, juicy interior filled with numerous seeds. [1][3] The fruit is both
eaten and juiced; passion fruit juice is often added to other fruit juices to enhance aroma.
[4]

Contents
[hide]

1Etymology

2Description

3Pollination

4Culture

5Varieties

6Uses

7Nutrition

8Diseases

o 8.1Viruses

o 8.2Phytoplasma

o 8.3Bacteria

o 8.4Fungal diseases

9Gallery

10See also

11Notes
 12References

13External links

Etymology[edit]
The passion fruit is so called because it is one of the many species of passion flower,
leading to 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 llagas or "flower of
the five wounds" to illustrate the crucifixion of Christ, with other plant components also
named after an emblem in the Passion of Jesus.[5]

Description[edit]
There are two varieties in the vine species of Passiflora edulis. One is a shallow-rooted,
woody, perennial that possesses many tendrils.[1] The other variety is deeply-rooted. The
young tendrils are finely-toothed and typically have a red or purple hue. (purdue)
Usually the vine produces a single flower 5-7.5 cm wide at each node.[1] The flower has 5
oblong, green sepals and 5 white petals.[6]The sepals and petals are 4-6mm in length
and form a fringe.[6] The base of the flower is a rich purple with 5 stamens, an ovary, and
a branched style.[1] The styles bend backward and the anthers, which are located on top
of the styles, have a very distinct head.[6]
The berry produced is fleshy and spherical. It is 1-1.4 cm long [6] and 9-13 mm thick with a
thick layer of pith.[1] The outside color of the berry ranges from hues of dark-purple to
black[6] with fine white specks light yellow in color. [1] Within the berry, there is typically
250 black seed 2.4 mm in length.[6] The seeds are surrounded by a membranous sac
filled with pulpy juice.[1] The flavor of the juice is slightly acidic and musky. [1] The passion
fruit's flavor can be compared to that of the guava fruit.[1]

Pollination[edit]
The yellow form of the passion fruit flower is self-sterile. Pollination of flowers is most
effective when done by the carpenter bee. [7] There are three types of passion fruit flower
classified by curvature of style.[1] To help assure the presence of carpenter bees, place
decaying logs near the vines, which provide shelter for the bees. [8]

Culture[edit]
Passion fruit is widely grown in tropical and semitropical regions of the world.[1] Within
the United States, it is grown in Florida and California.[9] Certain cultivars are resilient
against light frosts, and thus can survive perennially, even in more temperate climates
such as that of Great Britain.[10]
Passion fruit flower is the national flower of Paraguay.[11]

Varieties[edit]
Several distinct varieties of passion fruit with clearly differing exterior appearances exist.
[1]
The bright yellow flavicarpa variety, also known as the Golden Passion Fruit, can grow
up to the size of a grapefruit, has a smooth, glossy, light and airy rind, and has been
used as a rootstock for the Purple Passion Fruit in Australia.[1] The dark
purple edulis variety is smaller than a lemon, though it is less acidic than the yellow
passion fruit, and has a richer aroma and flavour.
Several varieties of passion fruit are rich in polyphenol content, [12][13] and yellow [Note
1]
varieties of the fruit were found to contain prunasin and other cyanogenic glycosides in
the peel and juice.[14]

Uses[edit]

A passionfruit drink at a restaurant in Singapore

Passion fruit has a variety of uses related to its appealing taste as a whole fruit and
juice.[1]

In Australia and New Zealand, it is available commercially both fresh and tinned.
It is added to fruit salads, and fresh fruit pulp or passion fruit sauce is commonly
used in desserts, including as a topping for pavlova (a regional meringue cake)
and ice cream, a flavouring for cheesecake, and in the icing of vanilla slices. A
passionfruit-flavored soft drink called Passiona has also been manufactured in
Australia since the 1920s. It can be used in some alcoholic cocktails.

In Brazil, the term maracuj applies to passion fruit (maracuj azedo, or "sour")
and granadillo (maracuj doce, or "sweet"). Passion fruit mousse is a common
dessert, and passion fruit pulp is routinely used to decorate the tops of cakes.
Passion fruit juice, ice pops and more recently soft drinks are also popular. When
making caipirinha, one may use passion fruit instead of lime. The correct
terminology, in this case, would be a "batida de maracuj", as the iconic caipirinha
uses the skins of the lime, whereas a batida does not.

In Colombia, it is one of the most important fruits, especially for juices and
desserts. It is widely available all over the country and three kinds of "maracuy" fruit
may be found.

In the Dominican Republic, where it is locally called chinola, it is used to make

juice and Fruit preserves. Passion fruit-flavored syrup is used on shaved ice, and the
fruit is also eaten raw, sprinkled with sugar.

In East Africa, passion fruit is used to make fruit juice and is commonly eaten as
a whole fruit.[15]
 In Hawaii, where it is known as liliko'i, passion fruit can be cut in half and the
seeds scooped out with a spoon. Lilikoi-flavoured syrup is a popular topping
for shave ice. It is used as a dessert flavouring for malasadas, cheesecakes,
cookies, ice cream and mochi. Passion fruit is also favoured as a jam or jelly, as well
as a butter. Lilikoi syrup can also be used to glaze or to marinate meat and
vegetables.

In India, the government of Andhra Pradesh started growing passion fruit vines in
the Chintapalli (Vizag) forests to make fruit available within the region. [16] The fruit is
eaten raw, sprinkled with sugar and is also used to make juice.

In Indonesia, there are two types of passion fruit (local name: markisa), white
flesh and yellow flesh. The white one is normally eaten straight as a fruit, while the
yellow variety is commonly strained to obtain its juice, which is cooked with sugar to
make thick syrup.

In Mexico, passion fruit is used to make juice or is eaten raw with chilli
powder and lime.

In Paraguay, passion fruit is used principally for its juice, to prepare desserts
such as passion fruit mousse, cheesecake, ice cream, and to flavour yogurts and
cocktails.

Puchea, or Passion Fruit growing in El Sauce, Samaipata, Bolivia

In Peru, passion fruit has long been a staple in homemade ice pops called
"marciano". Passion fruit is also used in several desserts,
especially mousses and cheesecakes. Passion fruit juice is also drunk on its own
and is used in ceviche variations and in cocktails, including the Maracuy sour, a
variation of the Pisco sour.

In the Philippines, passion fruit is commonly sold in public markets and in public
schools. Some vendors sell the fruit with a straw to enable sucking out the seeds
and juices inside.

In Portugal, especially the Azores and Madeira, passion fruit is used as a base
for a variety of liqueurs and mousses.

In Puerto Rico, where the fruit is known as "parcha", it is used in juices, ice cream
or pastries.

In South Africa, passion fruit, known locally as Granadilla (the yellow variety as
Guavadilla), is used to flavour yogurt. It is also used to flavour soft drinks such
 as Schweppes' "Sparkling Granadilla" and numerous cordial drinks (in cordial
flavours it is referred to as passion fruit). It is often eaten raw or used as a topping for
cakes and tarts. Granadilla juice is commonly available in restaurants. The yellow
variety is used for juice processing, while the purple variety is sold in fresh-fruit
markets.

In Sri Lanka, passion fruit juice, along with faluda, is one of the most popular
refreshments. Passion fruit cordial is manufactured both at home as well as
industrially by mixing the pulp with sugar.

Passion fruit oil and cross-section of passion fruit, showing seeds

Nutrition[edit]
Passion-fruit, (granadilla)
purple, raw per 100 grams

Nutritional value per 100 g (3.5 oz)

Energy 406 kJ (97 kcal)

Carbohydrates 22.4 g

Sugars 11.2 g

Dietary fiber 10.4 g

Fat 0.7 g

Protein 2.2 g
Vitamins

Vitamin A equiv. (8%)

beta-carotene 64 g
(7%)
743 g

Riboflavin (B2) (11%)

0.13 mg

Niacin (B3) (10%)

1.5 mg

Vitamin B6 (8%)
0.1 mg

Folate (B9) (4%)

14 g

Choline (2%)
7.6 mg

Vitamin C (36%)
30 mg

Vitamin K (1%)
0.7 g

Minerals

Calcium (1%)
12 mg

Iron (12%)
1.6 mg

Magnesium (8%)
29 mg
 Phosphorus (10%)
68 mg

Potassium (7%)
348 mg

Sodium (2%)
28 mg

Zinc (1%)
0.1 mg

Other constituents

Water 72.9 g

Full Link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated

using US recommendations for adults.
Source: USDA Nutrient Database

Raw passion fruit is 73% water, 22% carbohydrates, 2% protein and 0.7% fat (table). In
a 100 gram amount, fresh passion fruit contains 36% of the Daily Value (DV) of vitamin
C, 42% dietary fiber, B vitamins riboflavin (11% DV) and niacin (10% DV), 12% iron and
10% phosphorus (right table).[17] No other micronutrients are in significant content.

Diseases[edit]
Viruses[edit]
Passion fruit woodiness virus is one of the most well known viruses to the passion fruit. It
belongs to the Potyvirus group and can attack a plant at any age from nursery to mature
plants. Some features include yellow leaves that display distortion in the leaf length and
shape. As well as affecting the leaf, this virus influences fruit shape and size. Affected
fruits become stone-like and much smaller than normal, with many fruits becoming
scabbed and cracked. The virus is spread by sap-sucking insects such as aphids and
mites. Woodiness can also spread through vegetation propagation such as infected
scions or contaminated tools. There is no chemical control for this virus once the plant is
infected, but the use of clean planting material can reduce its dissemination. [18]
One of the most serious viruses pertaining to vegetation is the Cucumber mosaic virus.
In the passion fruit, this virus appears with yellow mottling on leaves starting at random
points on the vine and diminishing in intensity towards the tip. Expanding leaves typically
become twisted, curl downward, and develop a "shoestring" appearance as a result of a
restriction of the leaf surface. It is mobile and can spread easily through interactions with
other plants such as brushing between leaves. This virus is naturally transmitted through
aphids and can also be transmitted mechanically through seedlings. Varietal resistance
is the primary management tool, and eliminating weeds and infected perennial
ornamentals that may harbor the virus is critical. Once the plant has been infected, there
is no possible management of control for the virus. [18]
Phytoplasma[edit]
Overshooting is the term used when Phytoplasma, a specialized bacterium, attacks
the phloem of a plant. Phytoplasma infection is characterized by chlorotic small leaves,
shortening of internodes, excessive lateral shoots and abnormal flowers. Although there
have been reports of this disease within the passion fruit plant, [19] many infected plants
are affected without visible signs of disease. Although Phytoplasma can be spread
through grafting, it can be inhibited by periodic inspection of plant nurseries and areas
that have had past infections.[19] Overshooting responds to treatment with tetracycline, a
common broad-spectrum antibiotic.
Bacteria[edit]
Bacterial leaf spot, which causes vein clearing, forms bright yellow colonies causing
infection and leaf wilt and, eventually, deterioration of fruit pulp, especially of young
fruits. Under favorable conditions for the bacteria, infection occurs through natural
openings or wounds from other pathogens that affect leaf inter-cellular spaces.
Fertilizers or a copper chloride and mancozeb mixture can control the intensity of the
disease, but are not a cure.[20]
The bacterial grease-spot of the passion fruit is caused by Pseudomonas syringae.[21] It
appears with olive-green to brown greasy-looking spots or brown, sunken circular
lesions. On a later stage, a hard crust can cover the lesions showing a chlorotic halo.
Affecting mainly the stomata, the grease-spot thrives in high temperatures and high
relative humidity. To avoid infection, measures that may be adopted include planting
seeds from healthy plants and using existing healthy areas. Fungicide controls can aid in
preventing further infection.[21]
Fungal diseases[edit]
Collar rot disease is caused from the fungus Fusarium solani. It is characterized
by necrotic lesions at the collar region, browning of the stem at soil level, and dark
discoloration of the stem. The rotting stem interferes with food and water transport within
the plant, leading to withering of the plant until death. Infection occurs mostly through
contaminated soil and infected plants which cause the plants to survive for only a few
weeks. There are no chemical controls. Management includes planting seedlings in
unaffected areas and using clean tools.[20]
The fungus called fusarium wilt commonly occurs in adult plants and is caused
by Fusarium oxysporum. The pathogen has ability to survive for long periods,
penetrating roots, invading the xylem and preventing the transport of water and nutrients
to other organs of the plant. Once infected, this disease causes leaves to yellow and
browning of the vascular system until it wilts and dies. It occurs in any type of soil
infecting all plants. Management of crops include planting clean seedlings, uprooting and
burning infected plants, and using sterilized tools. [22]
The anthracnose, a canker caused by Colletotrichum gloeosporiodes, is a pathogen of
the passion fruit creating dark and sunken lesions of the trunk.[23] By attacking mature
passion fruit trees, these lesions cause intense defoliation and fruit rot. Many leaves die
due to the foliar lesions and the skin of fruits becomes papery. Under warm and humid
conditions, this disease can worsen, causing red and orange spores eventually killing
the plant. Infection is carried out through the residues of the passion flower, infected
seeds, seedlings, and cuttings. Managing this disease involves a combination of using
pathogen-free seedlings, eliminating infected areas, and improving ventilation and light
conditions. Copper-based fungicides on injured areas can prevent the spread of disease.
[23]