2024
I recall my first sighting of a passionfruit – first its bruise-purple colour, then the hundreds (so it seemed) of black seeds inside a saffron yellow gel all sitting in a white membrane around the inside of the fruit. The scent was intoxicating and penetrating. Then the shock of being encouraged to eat the seeds – I’d been admonished constantly not to swallow fruit seeds as they would germinate in my belly. Then the mouth feel – like jelly but not. Then the taste – sweet acidity. Lately I have found a stall at the local growers’ market with superb fruit to have with yoghurt after dinner or as a revitaliser at elevenses or afternoon tea. Which prompted me to have a look at the story of the passionfruit in Australia – origins, cultivation and uses.
