Passiflora edulis or passion fruit is a plant cultivated commercially in frost-free areas for its fruit. It is native to South America and widely grown in India, New Zealand and the Caribbean. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds.
The pulp of the passion fruit may be extracted commercially or at home. Wash whole fruits in clean water and discard any bad fruits. Cut fruits in half with a stainless steel knife and scoop out pulp with stainless steel spoon.
The bright yellow variety of passion fruit, which is also known as the Golden Passion fruit, has a smooth, glossy, light and airy rind. While the other variety called dark purple passion fruit is smaller than a lemon, with a dry, wrinkled rind at maturity. The taste and flavor of both the pulp varieties are distinct and used as per the recipe demands.Pasteurizing can reduce the acidity of the pulp which can leave the finished curd tasting a little too sweet. It is worth tasting your pulp before using and if it is slightly sweet then replace 2 tablespoons of the strained pulp with fresh lime or lemon juice.
Passiflora edulis or passion fruit is a plant cultivated commercially in frost-free areas for its fruit. It is native to South America and widely grown in India, New Zealand and the Caribbean. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds.
The pulp of the passion fruit may be extracted commercially or at home. Wash whole fruits in clean water and discard any bad fruits. Cut fruits in half with a stainless steel knife and scoop out pulp with stainless steel spoon.
The bright yellow variety of passion fruit, which is also known as the Golden Passion fruit, has a smooth, glossy, light and airy rind. While the other variety called dark purple passion fruit is smaller than a lemon, with a dry, wrinkled rind at maturity. The taste and flavor of both the pulp varieties are distinct and used as per the recipe demands.Pasteurizing can reduce the acidity of the pulp which can leave the finished curd tasting a little too sweet. It is worth tasting your pulp before using and if it is slightly sweet then replace 2 tablespoons of the strained pulp with fresh lime or lemon juice.
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