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Passion Fruit
In Sri Lanka there are two varieties of passion fruit, he describes. The drier parts such as Anuradhapura, bears the beautiful golden-yellow egg-shaped fruit and can be as big as a grapefruit. This, he says is very acidic due to the low water content and ideal for making jams and preserves.
In the cooler parts such as Kandy and Nuwara Eliya, the fruit has a purplish skin with white specks and is more oval in shape. This is slightly larger than an egg. This skin is sometimes slightly poisonous, but can be removed if boiled in very high temperatures.
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He explains that when selecting passion fruits to make sure that the skin is waxy and shiny. Even if the skin is slightly wrinkled, the fruit may still be enjoyed, as long as it is not blotchy with brown spots. As this is less acidic than its golden yellow cousin, and is more aromatic and flavorful with higher juice content, this fruit is often enjoyed with a sprinkling of sugar or as a drink.
Try out fabulous Passion Fruit Yoghurt - courtesy Chaaya Citadel. |
Fruits to Seek in September & October
