In season early winter: Passionfruit
This tangy-sweet Kiwi favourite enjoys a lengthy six-month season from late January. Passionfruit is native to South America.
Choose passionfruit that feel heavy in the hand and have smooth to slightly wrinkled skin.
Passionfruit are best kept in the fridge or out of direct sunlight to avoid ripening too quickly. Fruit can be frozen whole or with the pulp scooped out into ice-cube trays for later use.
Passionfruit contains vitamin C and vitamin E, both of which can act as antioxidants. Passionfruit seeds are a good source of fibre, which is important for bowel health.
Nothing beats eating passionfruit straight from its shell but it can also shine in all kinds of sweet and savoury dishes.
- A great topping for fruit salads, muesli, yoghurt and pavlova.
- For a refreshing smoothie, blend fresh passionfruit pulp and mango with ice cubes.
- Need an easy lunch or dinner with a twist? Make homemade pizza with a generous spread of passionfruit pulp topped with chicken, red onion, mushrooms, edam cheese and a little bacon.
- Passionfruit mousse or sorbet makes a delicious, light dessert.
- Make a spread for toast by mixing passionfruit pulp with some reduced-fat cream cheese.
Did you know? The flower of the passionfruit is the national flower of Paraguay.