Some people describe the flavor of passion fruit as the true taste and essence of the tropics. The pulp of a purple passion fruit is golden yellow and intensely aromatic — the flavor ranges from sweet-tart to very tart.
Buy fruits that are well ripe, plump and heavy for their size. Fruits with wrinkle surface are actually more flavorful and rich in sugar.
Avoid overtly mature fruits. Minor cuts and spots are common on the skin. Such small abrasions on the fruit surface usually do not influence the quality of the fruit.
You can also learn how to eat a passion fruit by turning it into a sauce. Make it into a sauce like you would with lemon juice. This is particularly delicious on fish or in curries. It also pairs well with coconut sauces or coconut milk.
If you have a baking recipe that requires lemon juice, feel free to swap it out with juice from a passion fruit. You can make passion fruit cake, passion fruit bars, or even passion fruit poppy seed muffins.
Refrigerate ripe passion fruit in a plastic or paper bag for up to 2 days.
Smooth-skinned passion fruit is not ripe. Ripen at room temperature, uncovered, out of direct sun, until the fruit skin dimples and darkens, then it is ripe.
Passion fruit pulp and seeds can be frozen for up to 3 months. Scoop out pulp and seeds from halved fruit; transfer to freezer containers and freeze. Whole passion fruit can also be frozen.
Slice the fruit in half, spoon out the pulp, remove the seeds by straining in a non-aluminum sieve, pressing to extract juice.