It is said that the Passion Fruit was named by the 16th century Spanish Catholic Missionaries in the Amazon region of Brazil. They called it "flor passionis" (passion flower) or \"flor de las cinco llagas\" (flower of the five wounds) after its purple flower which they believed resembled the five wounds of Christ.

An egg-shaped tropical fruit that is also called a purple granadilla, the passion fruit has a brittle, wrinkled purple-brown rind enclosing flesh-covered seeds, something like a pomegranate (granadilla means \"little pomegranate\" in Spanish). The seeds are edible so you can eat the orange pulp straight from the shell. Passion fruit is more commonly sieved and its highly aromatic pulp and juice are used as a flavoring for beverages and sauces.

Native to Brazil, passion fruits are grown in Hawaii, Florida, and California. These crops, along with imports from New Zealand, keep passion fruit on the market all year. Choose large, heavy fruits.

If the skin is not deeply wrinkled, keep the fruit at room temperature until it is; the leathery rind, however, will not soften much. Ripe passion fruit can be refrigerated for a few days.

Passion fruit is a good source of vitamins A and C, as well as potassium and iron. One passion fruit has only 16 calories. When eaten with the seeds, a serving is an excellent source of fiber.

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