Saturday 8 March 2003
Passionfruit have the most exotic flowers, but the passionflower varieties that are bred for just those blooms, have small inedible fruit. These are much closer to a soft skinned version of the commercial passionfruit. We stole them from the Incas originally it seems, I stole these from a neighbour down the lane.

When we walk down the lane almost opposite us with the dogs, there's an old weatherboard house at the end by the highway. We pause there to put the dogs leads on before crossing the highway. At this time of the year there's a large passionfruit vine that crawls over the back of the house and reaches across to the wooden side fence. I don't know what variety it is, but I picked a few because they looked pretty and to taste. I've had friends with a banana passionfruit vine, but they were skinnier and a bit longer. There are apparently sixty true species of Passiflora, the most common and market preferred are the tough skinned purple ones, Passiflora edulis. The fruit above is not the yellow variety Passiflora edulis var. flavicarpa because I've eaten those as well, so I'm plumping for this as a rootstock variety or just one of the other fifty eight possible varieties. They are edible, but not particularly strong in taste and different to the yellowish purple passionfruit pulp. 

We've got a similar plant growing on our shed and I've photographed it before, but it doesn't seem to be as large, fleshy or as full of seed. Perdue University website has more than you want to know about passionfruit. There's a nice story about how the yellow variety came to Australia that I'd like to follow up. 

  Fred Harden 2003 <thinktag>