A ripe passion fruit

The passion fruit (Portuguese: maracujá and Spanish: maracuyá, both from the Tupi mara kuya "fruit that serves itself" or "food in a cuia") is the fruit of a number of plants in the genus Passiflora.[1][2]

Description

Passion fruits are round or oval, and range from a width of 1.5 to 3 inches (3.81 to 7.62 centimetres).[1] They can be yellow, red, purple, and green.[1]

History

The passion fruit was first introduced to Europe in 1553.[3]

Etymology

Maracujá

The Portuguese maracujá and Spanish maracuyá are both derived from the Tupi mara kuya "fruit that serves itself" or "food in a cuia".

Passion fruit

The term 'passion fruit' in English comes from the passion flower, as an English translation of the Latin genus name, Passiflora, and may be spelled "passion fruit", "passionfruit", or "passion-fruit".[1][4] Around 1700, the name Passiflora was given by missionaries in Brazil as an educational aid to convert the indigenous inhabitants to Christianity: its name was flor das cinco chagas or "flower of the five wounds" to illustrate the crucifixion of Christ and his resurrection,[5] with other plant components also named after an emblem in the Passion of Jesus.[4]

Varieties

A variety of passion fruits at a market in Portugal

Well known edible passion fruits can be divided into four main types:

Uses

The fruits have a juicy edible center composed of a large number of seeds.[1] The part of the fruit that is used (eaten) is the pulpy juicy seeds. Passion fruits can also be squeezed to make juice.[1] It is also used in pastries and other baked products.

Composition

Nutrition

Passion fruit (granadilla)
purple, raw per 100 grams
Nutritional value per 100 g (3.5 oz)
Energy406 kJ (97 kcal)
23.4 g
Sugars11.2 g
Dietary fiber10.4 g
0.7 g
2.2 g
VitaminsQuantity
%DV†
Vitamin A equiv.
8%
64 μg
7%
743 μg
Riboflavin (B2)
11%
0.13 mg
Niacin (B3)
10%
1.5 mg
Vitamin B6
8%
0.1 mg
Folate (B9)
4%
14 μg
Choline
2%
7.6 mg
Vitamin C
36%
30 mg
Vitamin K
1%
0.7 μg
MineralsQuantity
%DV†
Calcium
1%
12 mg
Iron
12%
1.6 mg
Magnesium
8%
29 mg
Phosphorus
10%
68 mg
Potassium
7%
348 mg
Sodium
2%
28 mg
Zinc
1%
0.1 mg
Other constituentsQuantity
Water72.9 g
Full Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Raw passion fruit is 73% water, 23% carbohydrates, 2% protein, and 1% fat (table). In a 100 gram reference amount, raw passion fruit supplies 97 calories, and is a rich source of vitamin C (36% of the Daily Value, DV) and a moderate source of riboflavin (11% DV), niacin (10% DV), iron (12% DV), and phosphorus (10% DV) (table). No other micronutrients are in significant content.

Phytochemicals

Several varieties of passion fruit are rich in polyphenols,[7][8] and some contain prunasin and other cyanogenic glycosides in the peel and juice.[9]

See also

References

  1. 1 2 3 4 5 6 Morton JF (1987). "Passionfruit, p. 320–328; In: Fruits of Warm Climates". NewCrop, Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture at Purdue University, W. Lafayette, Indiana. Retrieved 22 January 2020.
  2. ↑ Dennis S. Hill (16 July 2008). Pests of Crops in Warmer Climates and Their Control. Springer Science & Business Media. pp. 605–. ISBN 978-1-4020-6738-9.
  3. ↑ "HS1406/HS1406: The Passion Fruit in Florida". edis.ifas.ufl.edu. Retrieved 2022-02-17.
  4. 1 2 Davidson, Alan (2014). Passion-fruit; In: The Oxford Companion to Food (page 597; Ed. 3). Oxford University Press, Oxford, UK. ISBN 978-0191040726.
  5. ↑ "Origin of the Name Passionfruit".
  6. ↑ Experts from Dole Food Company; Experts from The Mayo Clinic; Experts from UCLA Center for H (13 January 2002). Encyclopedia of Foods: A Guide to Healthy Nutrition. Elsevier. pp. 195–. ISBN 978-0-08-053087-1.
  7. ↑ Talcott ST, Percival SS, Pittet-Moore J, Celoria C (2003). "Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis)". J Agric Food Chem. 51 (4): 935–41. doi:10.1021/jf020769q. PMID 12568552.
  8. ↑ Devi Ramaiya S, Bujang JS, Zakaria MH, King WS, Shaffiq Sahrir MA (2013). "Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars". J Sci Food Agric. 93 (5): 1198–1205. doi:10.1002/jsfa.5876. PMID 23027609.
  9. ↑ Chassagne D, Crouzet JC, Bayonove CL, Baumes RL (1996). "Identification and Quantification of Passion Fruit Cyanogenic Glycosides". J Agric Food Chem. 44 (12): 3817–3820. doi:10.1021/jf960381t.
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