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Passiflora edulis is a vine species of passion flower that is native to Brazil, Paraguay and northern Argentina. Its common names include passion fruit (UK and US), passionfruit (Australia and New Zealand), and purple granadilla (South Africa). It is cultivated commercially in wa
Cook with Passion fruit
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Passiflora edulis is a vine species of passion flower that is native to Brazil, Paraguay and northern Argentina. Its common names include passion fruit (UK and US), passionfruit (Australia and New Zealand), and purple granadilla (South Africa). It is cultivated commercially in warmer, frost-free areas for its fruit and is widely grown in Argentina, Australia, Bolivia, Brazil, the Caribbean, Colombia, Costa Rica, Dominican Republic, East Africa, Ecuador, Haiti, Hawaii, India, Indonesia, Israel, Mexico, New Zealand, Panama, Peru, Portugal, Puerto Rico, Sri Lanka, South Africa, United States, Venezuela and Philippines. The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced; passion fruit juice is often added to other fruit juices to enhance the aroma.
“γ‐Decalactone in peach, nectarine, strawberry, passion fruit and apricot, as well as ( E )‐α‐ionone in raspberry and linalool and linalyl acetate in bergamot, were used as indicators in stereoselective analysis of commercial foods and beverages.”
γ‐Decalactone→is used as an indicator→peach, nectarine, strawberry, passion fruit, apricot
“it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fruit juice in a beverage with satisfactory sensory acceptance.”
“The overall acceptance of nectars of different formulations varied from 5 ('neither liked nor disliked') to more than 7 ('liked moderately'), showing that some products can be considered adequate to consumers, like the nectar produced with 37.5% papaya pulp, 7.5% passion fruit juice, and 5.0% acerola pulp, added of 15% sucrose.”
papaya pulp, passion fruit juice, and acerola pulp→combined in→nectar
