|Passion Fruit: Nutrition, Storage, How to Pick and Eat|
by Libby Mills, M.S., R.D., L.D.N.
“Select the heaviest, smoothest fruit,” advises Marilyn Rittenhouse Harris, author of Tropical Fruit Cookbook. Wrinkly shells are fine, but too soft may mean an off flavor. Inside, the yellowish pulp specked with tiny black seeds “has an enticing, tropical aroma and a pungent, refreshing taste,” she says.
Ripe passion fruit keeps about a week refrigerated. Avoid plastic bags.
Juice and separated pulp are good refrigerated for a week and frozen for a year using high-quality, freezer-grade reclosable plastic bags. “Neither the freshness nor the quality of the pulp dissipates through long storage, freezing or processing,” says Harris.
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Normally, you eat the seeds, which are soft and provide lots of fiber. But for smooth textures, like for jelly, separate the seeds by scooping with heat, which dissolves the gumminess between them and the pulp, says Harris: Scoop everything into a container and warm it on the stove or in a microwave at medium for 30 seconds. “Then strain, cool, and refrigerate or freeze the pulp.”
Last updated and/or approved: June 2011. Original article appeared in May/June 2009 former print magazine. Bio current as of that issue. This general health-care information is not meant as individual advice. Please see our disclaimer.