The genus Passiflora, known as passion flowers or passion vines, contains over 500 species, primarily native to the tropical and subtropical Americas. While many are cultivated for their striking flowers, only about 50 to 60 species produce edible fruit. Of these, only a small handful are widely cultivated and commercially recognized as the fruit known simply as passion fruit.
The Two Primary Edible Species
The global market is dominated by two distinct forms of a single species, Passiflora edulis, native to southern Brazil. These forms are differentiated by color, size, and preferred growing climate. The Purple Passion Fruit, Passiflora edulis forma edulis, is the most common form and is often considered to have superior flavor and aroma.
This purple variety is smaller, typically measuring 4 to 5 centimeters in diameter, and thrives in cooler, subtropical environments at higher altitudes. Its pulp is less acidic than its yellow counterpart, contributing to a rich, sub-acidic flavor. The seeds of the purple form are characteristically black.
Yellow Passion Fruit
The Yellow Passion Fruit, Passiflora edulis forma flavicarpa, is a vigorous plant better suited to tropical lowlands. This form produces larger fruit, often measuring between 6 and 12 centimeters long, with a canary-yellow rind. The yellow pulp is generally more tart and acidic, making it popular for processing into juice and concentrates. This variety is often used as a rootstock because of its hardiness and resistance to soil-borne diseases.
Other Cultivated Varieties
Beyond the purple and yellow varieties of P. edulis, several other distinct Passiflora species are cultivated for their unique edible fruits, particularly in their native regions.
Sweet Granadilla
The Sweet Granadilla, Passiflora ligularis, is prized for its sweet flavor. This spherical fruit measures 6 to 10 centimeters long and features a hard, brittle, orange-yellow shell with small white specks. The pulp inside is translucent, gelatinous, and highly aromatic, tasting mild and honey-like. It is typically cultivated at higher elevations, ranging from 1,000 to 2,700 meters in the Andes mountains.
Giant Granadilla
The Giant Granadilla, Passiflora quadrangularis, produces the largest fruit in the genus. This oblong fruit can reach lengths of up to 30 centimeters and a width of 15 centimeters, often resembling a small melon. Its thick, greenish-white to pale yellow rind is surrounded by a dense layer of white flesh that is often cooked and eaten as a vegetable. The central cavity contains a yellowish, sweet-acidic pulp that is milder in flavor compared to the purple passion fruit.
Banana Passion Fruit
The Banana Passion Fruit, often classified as Passiflora tarminiana, is named for its elongated, tube-like shape, which can be 7 to 14 centimeters in length. This fruit ripens to a yellow or pale orange color and contains an orange pulp that is notably tart, making it a favorite for beverages and desserts. It is a high-climbing vine that thrives at high altitudes, sometimes over 2,000 meters.
Key Differences in Flavor and Appearance
The various types of passion fruit offer a range of sensory experiences. The purple passion fruit is small and dark with a wrinkled texture when ripe, while the yellow form is larger, smooth, and vibrant. The Giant Granadilla stands out due to its substantial size and thick, vegetable-like rind.
Flavor profiles vary significantly. The purple variety has intensely aromatic and slightly tart pulp, contrasting with the sharper acidity of the yellow fruit. The Sweet Granadilla offers a clear, gelatinous pulp with a honeyed sweetness. The Banana Passion Fruit delivers a distinctly tart and acidic punch, often used in drinks. These differences allow each type to serve different culinary purposes, from eating fresh to commercial juicing.