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    Home » How-Tos » How to Juice and Eat Passion Fruit

    How to Juice and Eat Passion Fruit

    Sep 20, 2024 · by Valentina · 46 Comments

    This post may contain affiliate links.

    Jump to Recipe

    It's easy and fun to learn how to juice and how to eat passion fruit. A tropical fruit, their scent is out of this world, and their flavor is deliciously tart and subtly sweet. Passion fruit is dreamy on its own, in desserts, cocktails, and in savory recipes, too.

    passion fruit juice in a jar with empty passion fruit skins

    Have you ever wondered how to eat passion fruit? Or what to do with its juice.

    My Brazilian chef friend, Rosalia, introduced me to this, now favorite, tropical fruit many moons ago. She taught me all about it: how to eat passion fruit, how to tell when they're ripe, how to store them, and everything else in between.

    Once you try one, you'll want to get your hands on this amazingly aromatic, luscious tropical fruit whenever you can.

    Jump to:
    • How to Tell if Passion Fruit is Ripe
    • What do they taste like?
    • Can you eat passion fruit seeds?
    • How to Juice Them
    • How to Use Passion Fruit
    • Passion Fruit Season
    • Passion Fruit Juice Recipe

    How to Tell if Passion Fruit is Ripe

    Ripe and wrinkled passion fruits in small green plastic boxes.
    • This best indicator of a ripe passion fruit is wrinkled skin. Wrinkled skin is fantastic -- the more wrinkled, the better. They might even look bad, they're so wrinkled, but that's in fact, exactly how we want them.
    • Storage. If the skin is smooth when you bring them home, let them ripen at room temperature. As with most fruits, they should not be refrigerated to ripen. Once they're ripe however, passion fruit can be stored in the refrigerator for up to a week or so.
    • Wrinkled or not, choose passion fruits that feel a bit heavy for their size.

    What do they taste like?

    The flavor of passion fruit is the true taste and essence of the tropics. The pulp of a purple passion fruit is golden yellow and intensely aromatic -- the flavor ranges from sweet-tart to very tart.

    Can you eat passion fruit seeds?

    It's very common to eat passion fruit seeds. In fact, passion fruit lovers just spoon the pulp with the seeds, directly from the skin into their mouth. The seeds have a delicate crunch, which is a delightful addition to most passion fruit recipes.

    How to Juice Them

    - Slice the passion fruits in half. I find this is easiest with a serrated knife.

    - Use a small spoon to scoop the pulp from its skin.

    Serrated knife slicing wrinkled passion fruit.
    Spoonfull of passions fruit pulp over its skin on cutting board.

    - Add it to a small pot and over low-medium heat, gently warm it to liquefy it a bit. Keep it over the heat for about 3 minutes. This will make it much easier to strain -- don't skip this step!

    - Strain the warmed pulp through a fine mesh strainer to remove the seeds. Use the back of a spoon to press down on the pulp and seeds to be sure to get as much juice as possible.

    passion fruit pulp in pot.
    Passion fruit pulp with seeds in strainer over bowl of its juice.

    The juice is now ready for all sorts of recipes.

    Top view of bowl of jar of orange passion fruit juice.
    Several passion fruit skins and one white spoon full of its orange juice.

    How much juice do they yield? There isn't one answer for this because no two passion fruit are alike. They can vary in size and even when they're close in size, the amount of pulp inside can vary. Below is an approximate guideline to follow:

    • 1¼-pounds of ripe, fresh passion fruit yields about 1 cup of pulp (seeds included).
    • If you strain the seeds out, there should be about ½ to ¾ cup of juice. (Since they vary in size, it's impossible to say exactly how many passion fruits this is, but it's likely around 10.)

    How to Use Passion Fruit

    There are so many possibilities when it comes to what to do with passion fruit. It's very common in Brazilian desserts, as well as all sorts of other recipes, both sweet and savory. Below are a handful of delicious ideas:

    • Drizzle it over ice cream and yogurt.
    • Stir it into hot or iced tea with a touch of honey.
    • Make a tropical fruit smoothie.
    • Add a few spoonfuls to Spicy Mango Salsa.
    • Pour it over ice with sugar to taste.
    • Make a Passion Fruit Cheesecake.
    • Make Chocolate Passion Fruit Bars.
    • Blend it into a Creamy Passion Fruit Mousse.
    • Make passion fruit cocktails. (Try a Maracuya Sour or Passion Fruit Mojito.)
    • Mix it into Vanilla Buttercream Frosting and layer a cake or frost cupcakes with it.
    • It's delicious made into a passion fruit sauce and drizzled over fish or chicken.
    • Turn it into a salad dressing. (With the seeds, which add a lovely crunch, mix it to taste with sugar, salt, black pepper, lime juice and extra virgin olive oil.)

    Different names for Passion fruit. Maracuya (Spanish), Grenadille (French), Maracujá (Portuguese), Lilikoi (Hawaiian), and Chinola (Dominican Spanish.)

    Many passion fruit skins and one facing up with pulp still inside.

    Passion Fruit Season

    Depending on their location, passion fruit can be found almost all year, though mainly mid-summer through winter. You'll likely find the best selection at your local Farmers' Market (and the best price, to boot.)

    How they got their name. Passion fruit are named for the bloom of the spectacular passion fruit flower, not for the fruit itself. It's believed that Spanish missionaries thought parts of the flower resembled different religious symbols.

    PInk and purple passion fruit flower hanging off its vine.

    Where do they grow? Thought to be native to southern Brazil, passion fruit is now grown in Australia, California, Florida, New Zealand and Hawaii, and other parts of the tropics.

    Below is a super easy recipe for passion fruit juice. Enjoy!

    Passion Fruit Juice Recipe

    Valentina K. Wein
    It's easy and fun to learn how to juice and how to eat passion fruit. A tropical fruit, their scent is out of this world, and their flavor is deliciously tart and subtly sweet.
    Measurements will vary greatly depending on the size and ripeness.
    5 from 2 votes
    Print
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Drinks, Ingredient
    Cuisine Brazilian
    Servings 2
    Calories 116 kcal

    Equipment

    • small strainer
    • small sauce pot

    Ingredients
      

    • 1 pound passion fruits OR ½ cup frozen passion fruit pulp
    • 1 cup water
    • sugar to taste

    Instructions
     

    • Slice the passion fruits in half.
    • Use a small spoon to scoop the pulp from their skin and add it to a small pot over low-medium heat. Gently heat it to liquefy it a bit — keep it over the heat for about 3 minutes. This will make it much easier to strain. 
    • Strain the warmed pulp through a fine mesh strainer to remove the seeds. Use the back of a spoon to gently press down on the pulp to be sure to get as much juice as possible.
      *If you use frozen pulp, just warm it to liquefy. (Typically it comes without the seeds.)
    • You should have about ½ of juice. Mix it with 1 cup of water and sugar to taste. Serve it over ice.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 116kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 20mg | Potassium: 630mg | Fiber: 0.5g | Sugar: 30g | Vitamin A: 1626IU | Vitamin C: 68mg | Calcium: 13mg | Iron: 1mg
    Keywords exotic fruit desserts, exotic fruits
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Judy at Two Broads Abroad

      February 15, 2014 at 5:53 pm

      Stunning photos that provided a sensual journey. Thanks.

      Reply
      • valentina

        February 16, 2014 at 7:32 am

        Thank YOU!!

        Reply
        • Roland

          March 21, 2018 at 9:21 am

          So easy. Thanks for the tip!

          Reply
    2. Barbara

      February 15, 2014 at 7:10 pm

      Great tip heating the pulp before straining! I've been leery about getting this fruit before but now I can't wait to go at it.

      Reply
      • valentina

        February 16, 2014 at 7:31 am

        It makes a huge difference to warm it up - so much easier. And you want every drop of that juice. It's like gold!

        Reply
    3. Nancy Rose Eisman

      February 15, 2014 at 6:34 pm

      Thanks for the great guide and photos, but especially for the virtual scratch/sniff experience!

      Reply
      • valentina

        February 16, 2014 at 7:31 am

        Nancy, I always love your comments. Thank you! xo

        Reply
    4. Christina

      February 16, 2014 at 6:45 am

      Wow, Valentina! How beautiful was that tutorial?! I have never tasted a passion fruit, or cooked with one, so that was perfect for me. I would totally use those skins as a way of serving a passion fruit dessert! Can't wait for my first passion fruit experience now!

      Reply
      • valentina

        February 16, 2014 at 7:30 am

        Thank you! Good minds think alike! I made Passion Fruit Mousse and presented it in the skins (posting soon). xo

        Reply
    5. Sandra

      February 17, 2014 at 6:49 am

      I would love to find an ice cream recipe for this.

      Reply
      • valentina

        February 17, 2014 at 4:02 pm

        You can turn this passion fruit mousse into ice cream. 🙂 Enjoy!

        Reply
      • Jimson

        December 07, 2019 at 10:19 am

        I like to simply scoop the fresh pulp directly over vanilla ice cream, seeds and all! The tangy fruit blends well with the vanilla ice creaminess, and the seeds add a surprise crunch!

        Reply
        • valentina

          December 07, 2019 at 5:15 pm

          Delicious, Jimson! 🙂 ~Valentina

          Reply
    6. Deb

      February 17, 2014 at 6:11 pm

      Such an enchanting post! Passion fruit never looked as lush and inviting!

      Reply
      • valentina

        February 19, 2014 at 12:29 am

        Thanks Deb! 🙂

        Reply
    7. Coco in the Kitchen

      February 17, 2014 at 6:23 pm

      Beautiful pics, Valentina!
      I love that you introduce us to very interesting fruits & veggies.

      We have several passionfruit vines growing in our backyard. Shawn freezes the nectar.
      Then he makes a cordial/sharbat/syrup with the juice. Add a bit of fizzy water and you have a healthy, tasty soda pop!

      Reply
      • valentina

        February 19, 2014 at 12:30 am

        Does Shawn want to start a garden behind our house? 😉 That's awesome! And aren't the flowers so beautiful!?

        Reply
    8. Lizthechef

      February 18, 2014 at 5:14 pm

      I can totally do this! Terrific tutorial - thanks.

      Reply
      • valentina

        February 19, 2014 at 12:31 am

        Of course you can! I'm in love with the juice, and you will be, too.

        Reply
    9. Sarah Greene

      April 18, 2014 at 4:53 am

      wow, great photos and great post. I just love passion fruit and your article makes me want to start my morning with refreshing Passion fruit cocktail. Thanks

      Reply
    10. Kim Lange

      September 09, 2019 at 7:08 am

      What a great tutorial! I never knew how to do this and you've made it super easy to follow. Looking forward to trying your method! Pinning! xo

      Reply
      • valentina

        September 09, 2019 at 7:51 pm

        Thanks, Kim. And for the pin, too. 😀

        Reply
    11. sippitysup

      September 09, 2019 at 5:19 pm

      I have a great big sprawling passionfruit vine, I almost never get fruit though because the squirrels eat the blossoms! GREG

      Reply
      • valentina

        September 09, 2019 at 7:50 pm

        Those pesky squirrels! The know a pretty flower when they see one. 😉

        Reply
    12. Kathy @ Beyond the Chicken Coop

      September 09, 2019 at 6:39 pm

      This is so interesting and amazing. I don't know if I've actually had a passion fruit before. I am definitely missing out!

      Reply
      • valentina

        September 09, 2019 at 7:50 pm

        Kathy, I hope you can get your hands on some. They're truly special. 🙂 ~Valentina

        Reply
    13. Marissa

      September 10, 2019 at 10:12 am

      I enjoy passion fruit, but have never prepared it at home. Thanks so much for your tips and inspiration, Valentina!

      Reply
      • valentina

        September 10, 2019 at 11:09 am

        Hope you try it, Marissa. 🙂 Enjoy! ~Valentina

        Reply
    14. Maria

      September 11, 2019 at 10:17 am

      One of the best ways to enjoy passion fruit is to make passion fruit curd/butter. Made the same way as lemon butter. I often make fruit butters using the super easy quick micro wave method. Takes less than ten minutes. I keep the seeds in because I like the extra crunch but if you want you can strain them out and only use the juice. Delicious!

      Reply
      • valentina

        September 11, 2019 at 2:14 pm

        Maria, that sounds amazing. I will try it for sure. Thanks you! 🙂 ~Valentina

        Reply
    15. Nancy

      September 11, 2019 at 10:49 am

      Such a great tutorial Valentina! I usually use frozen but I know the fresh tastes so much better! Now, off the find some passionfruit!!!

      Reply
      • valentina

        September 11, 2019 at 2:12 pm

        In and around Santa Monica, they're at all of the Farmers Markets right now. Hope you find some where you are. Thank you. 🙂 ~Valentina

        Reply
        • Catherine

          November 14, 2019 at 6:13 am

          We have some growing on a fence, would like to know is the inside suppose to be runny?

          Reply
          • valentina

            November 14, 2019 at 8:39 am

            Hi Catherine, Thanks for writing in. Yes, it should be runny, though it's more or less held together by the seeds. If the skin is wrinkled on the outside of the fruit, it's good to go. Enjoy and thanks for visiting Cooking On The Weekends! 🙂 ~Valentina

            Reply
    16. Eha

      September 11, 2019 at 5:56 pm

      Geography in play again - in Australia we naturally eat passionfruit every day throughput the year . . . indeed I would have ten of the fruit to each apple and pear 🙂 ! Best just cut in halves with a spoon in the other hand ! Absolutely beautiful . . . have a couple of dozen ripening in my fruit bowl at the moment. Valentina - for me the seeds and thick pulp are the best and nutritionally most valuable part of the fruit . . . truly I would feel like a veritable criminal if I did not use them first !! Geography and it being part of all our lives . . .

      Reply
      • valentina

        September 12, 2019 at 9:35 am

        Hi Eha! I love that you eat these beauties daily and that their preferred over apples (for you). 😀 You'll be happy to know that yesterday I ate one with a spoon, in its entirety. 🙂 ~Valentina

        Reply
    17. David Scott Allen

      September 12, 2019 at 10:46 am

      I will go look now! I just got a recipe in Chile for a “maracuya” tart. Can’t wait to play its passion fruit but they are so hard to find in Tucson!

      Reply
      • valentina

        September 13, 2019 at 9:23 am

        So fun! Hope you come across them! Thanks and have a delightful weekend, David. 🙂 ~Valentina

        Reply
    18. Adam Bonus

      November 21, 2019 at 12:26 pm

      Have you ever just canned the juice for later use? I substitute lilikoi juice for milk and double the sugar in my cheese cake recipe. I would like to share it with my friends that are not lucky enough to grow their own.
      Mahalo,
      Adam

      Reply
      • valentina

        November 21, 2019 at 1:41 pm

        Hi Adam,
        Sounds delicious! I don't have a lot of experience with canning, but you should be able to freeze the juice and save it for a few months. Hope this helps and thanks for writing in. 🙂 ~Valentina

        Reply
    19. Ron

      October 24, 2022 at 4:54 am

      5 stars
      Passion fruit has just become available here in the past couple of years and most over my way haven't a clue what to do with it. Well, now I know, thanks for the tutorial...

      Reply
      • valentina

        October 31, 2022 at 5:30 pm

        Hi Ron! So great you can get passion fruit there! You'll have to introduce everyone to it. 🙂 ~Valentina

        Reply
    20. Dawn

      October 25, 2022 at 10:32 am

      5 stars
      Passion fruit is not something I come across very often, but now when I do, this is a great guide to reference! I love all sorts of fruits and veggies and usually try to have a bunch on hand at all times. I love the idea of putting the passion fruit juice in a marinade. I bet that would add SO much flavour!

      Reply
      • valentina

        October 31, 2022 at 5:31 pm

        Thanks so much, Dawn. Enjoy! 🙂 ~Valentina

        Reply
    21. David Scott Allen

      September 20, 2024 at 2:49 pm

      Thanks for the recipe shoutout! I just got back from Botswana where we had fresh passion fruit every day.

      Reply
      • Valentina

        September 20, 2024 at 6:45 pm

        I love your cocktail, David. Amazing that were in Botswana, and how dreamy to have a daily passion fruit. I look forward to reading about your travels. I got my most recent batch of passion fruit from a young girl selling them in her front hard. Her family grows them and it was a better deal than I ever would've gotten anywhere else -- and quite cute. I'd take a passion fruit stand over lemonade any day. Not that I wouldn't also support a lemonade stand. 😉 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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