Passiflora edulis, the passion fruit, is a vigorously growing evergreen climbing shrub with stems reaching 5–10 metres or more. It can grow in both tropical and subtropical regions.
The fruits have a thick skin, because of which they have a good shelf life. The pulp can easily be preserved for several weeks and can be made into squash and juice.
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The passion fruit plant is an evergreen climbing shrub with vigorous growth. They produce round-shaped fruits that are delicious and nutritious. When fully ripe, you may either pick it or allow these fruits fall off. These fruits can be kept at room temperature for several days without spoiling, thanks to their firm shell.
Depending on the colour of the fruit, yellow, purple, red, and black varieties exist. purple being the most common. The inside of the berry is filled with fruit juice and seeds.
Passion fruit juice is a delicious and refreshing beverage that can be made from the fruit pulp of the passion fruit plant.
Cut the passion fruit in half and scoop out the pulp and seeds with a spoon. Mix the pulp and seeds with water. Add sugar as desired. Sieve the mixture and add some ice cubes to serve the juice chilled.
Passion fruit pulp with added sugar can be poured into ice cube trays and frozen, can last several weeks without getting spoilt.
Passion fruit is a fruit that is full of medicinal properties and nutrients. This fibrous fruit is a great remedy for neurological diseases and insomnia.
Passion fruit juice helps lower blood sugar levels in diabetics. It is also good for problems like constipation. It also helps lower blood pressure. The beta-carotene contained in passion fruit is good for bone and tooth health. It is rich in vitamin C and therefore acts as an antioxidant.
Good yields are obtained if the passion fruit is cultivated in a place with good sunlight. Cultivation on terraces gives good yields and shade. Its stem may extend up to 9 metres in length. The life span of the plant ranges from 3–6 years. The plant starts fruiting after a year.
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Rambutan N18, originally a Malaysian variety, was named N18 because, on average, 18 fruits make up 1 kg. Its fruits are big and round in shape, with a bright red colour. This is the most commonly cultivated variety of Rambutan.
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However, this does not mean its fruit is of inferior quality. It has firm, sweet, and crunchy carpels that are comparable to any other good variety of jackfruit.
