The yellow passion fruit (Passiflora edulis Sims F. Flavicarpa) is thought of as having one of the finest flavours of any fruit and is extremely well-known for its tropical sensation. It is a native of Brazil.

It is rich in vitamins A and C, various carotenoids and polyphenols (Martínez et al., 2012). It is commonly used as a sub-ingredient in tropical juice mixes as little is needed to impart its distinctive flavour. It lends  a yellow-orange colour to juice mixes and is now very well characterised in flavour terms (Talcott et al., 2003).

The volatiles profile is now well characterised and found to be extremely complex (Whitfield and last, 1986; Shibamoto and Tang, 1990).

The fruit is highly complementary in beverages containing other tropical fruits like mango and guava.

Let me know how you get on with this fruit in cuisine.

References

Martínez, R., Torres, P., Meneses, M.A., Figueroa, J.G., Pérez-A lvarez, J.A. Viuda-Martos, M. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chem., 135, pp. 1520–1526.

Shibamoto, T.; Tang, C. S. (1990) Minor tropical fruits mango, papaya, passion fruit, and guava. In Food Flavours. Part C. The Flavour of Fruits; Morton, I. D., MacLeod, A. J., Eds.; Elsevier: Amsterdam,  pp 221-280.

Talcott, S.T., Percival, S.S., Pittet-Moore, J. & Celoria, C. (2003). Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis). J. Agric. Food Chem., 51,  pp. 935–941.

Whitfield, F. B., Last, J. H. (1986) The flavour of the passionfruits a review. In: Progress in Essential Oil Research; Brunke, E.- J., Ed.; de Gruyter: Berlin, 1986; pp 3-48.