Yellow Passion Fruit

Seasonality: Jan - Jun
Origin: New Zealand

Yellow Passion Fruit is a tropical fruit slightly larger and even more aromatic than the purple variety, with the same unmistakable sweet-tart flavor that shines on its own or in sweet and savory dishes.   

Round to egg-shaped, this variety has thick yellow skin that may be tinged with lime green. Its tough rind deepens to a golden hue and deeply wrinkles as the fruit ripens. Inside, the mustard-yellow pulp is filled with tiny, edible black-brown seeds. Its flavor is a tropical medley of banana, citrus, white flowers, and honey. 

The more traditional purple passion fruit originated in Brazil, and Yellow Passion Fruit is thought to be a hybrid of that variety and Sweet Granadilla, a related fruit. Like the fruit they bear, the ornate flowers of Yellow Passion Fruit vines are larger and more aromatic than those of purple varieties. Passion fruits were named by Spanish missionaries in South America, who saw the ornate flowers as a visual representation of the Passion of the Christ. 

To enjoy, cut Yellow Passion Fruit in half and scoop out the pulp with a spoon. Yellow Passion Fruit is delicious in desserts, drinks, and sauces. The seeds are edible, but they can also be strained out with cheesecloth or a fine mesh sieve. The seed-free pulp can be used to make jams, preserves, ice cream, and sweet syrups.

Choose fruits that feel heavy for their size, and avoid lightweight fruits that may have dried out.

Keep whole, unopened Yellow Passion Fruit at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For longer storage, separate the pulp from the rind and freeze it in a sealed container for up to 3 months.