scientific name:Passiflora edulis
Species:P. ligularis
Family: Passifloraceae
Kingdom: Plantae
Genus: Passiflora
Description/Taste

The Yellow passionfruit has a round to egg like shape and thick yellow skin, oftentimes tinged with spots of lime green. The interior of its rind has soft creamy white walls and encases an exceptionally juicy yellow-orange pulp and many petite brown seeds. Its flavor is sweet, acidic and tropical with mild floral notes. Growing on a climbing vine the Yellow passionfruit has green tendrils and leaves and will bloom prior to fruiting. The ornate and colorful flowers of the Yellow passionfruit are larger more aromatic than the Purple variety.

Seasons/Availability
Yellow passionfruit is available in the late winter and throughout the summer months.

Nutritional Value
Yellow passionfruit contains riboflavin and niacin and is rich in amino acids. They also are higher in citric acid and carotene than the Purple passionfruit though they have a lower content of ascorbic acid.

Applications
Yellow passionfruits are sought after for the gelatinous, sweet-tart pulp they contain on their interior. The pulp can be used raw or cooked in both sweet and savory preparations. The pulp with seeds can be used as is in fruit salads, cocktails or served a top yogurt and ice cream. Seeds can be removed or consumed along with the pulp. To remove the seeds strain the pulp through cheesecloth or a fine mesh strainer. The seed free pulp of the Yellow passionfruit can be boiled down and used to make jams, sauces, beverages, ice cream, sweet syrups, savory sauces, pie filings, quick breads and cakes. To cut the tart acidity of the pulp when eating fresh add a little cream and sugar to the pulp.