Passion Fruit belongs to the family Passifloraceae and is the fruit of the Passion Flower.

They come from southern Brazil, Paraguay and northern Argentina. But they are cultivated in all tropical regions of the world.
The plant was named after the Spanish missionaries who brought it to America. They considered the shape and colors of the

flower to be reminiscent of Christ’s passion and crucifixion. The Latin name for this is Passiflora edulis.


The plant is used for the sedative properties of its leaves, blossoms and stamens, but also for its fruits.

Fruit categories

Yellow Passion Fruit is at the size and color of an orange. Its bark is tough and shiny.

Purple-purple Passion Fruit is also the most widespread. It is the size of an egg and has a stronger taste and aroma. It is consumed when its bark is wrinkled.

Nutritional value

Passion Fruit contains calcium, ferrum, niacin (vitamin B3), riboflavin (vitamin B2), sodium, vitamin A and C, beta-carotene and fiber.

Properties and benefits:

They have antimicrobial and antipyretic properties. They also lower cholesterol due to the plant sterols they contain.

They are considered cardioprotective because of their abundant flavonoids.

It is a very good source of antioxidants.

They have a tonic effect. At the same time they relax the body and facilitate sleep.

It is the natural medicine of South American countries. It is often used as a diuretic, as a spasmodic, for headaches, insomnia. It also helps with colic in infants, diarrhea, hypertension, urinary tract infections, menopause, hysteria and neuralgia.

Some research has linked the consumption of passion fruit to the reduction of asthma symptoms and weight loss due to the dietary fiber they contain.

Juice is given to hyperactive children, with problems of bronchitis and severe cough. The effect of juice on growth inhibition of cancer cells is being studied.

Passion fruit is eaten raw after being cut in the middle with a teaspoon. They are added to salads, soft drinks, sweets, syrups, cocktails, jellies, sauces. Also in ice creams, dessert fillings, granites either in the form of juice or raw.

Allergic people should avoid eating them.


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