Passion fruit (fruit)

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pashen fruit
A ripe passion fruit

The passion fruit (Portuguese: maracujá and Spanish: maracuyá, both from the Tupi mara kuya "fruit that serves itself" or "food in a cuia") is the fruit of a number of plants in the genus Passiflora.[1][2]


Passion fruits are round or oval, and range from a width of 1.5 to 3 inches (3.81 to 7.62 centimeters).[1] They can be yellow, red, purple, and green.[1]


The passion fruit was first introduced to Europe in 1553.[3]



The Portuguese maracujá and Spanish maracuyá are both derived from the Tupi mara kuya "fruit that serves itself" or "food in a cuia".

Passion fruit[edit]

The term 'passion fruit' in English comes from the passion flower, as an English translation of the Latin genus name, Passiflora, and may be spelled "passion fruit", "passionfruit", or "passion-fruit".[1][4] Around 1700, the name Passiflora was given by missionaries in Brazil as an educational aid to convert the indigenous inhabitants to Christianity: its name was flor das cinco chagas or "flower of the five wounds" to illustrate the crucifixion of Christ and his resurrection,[5] with other plant components also named after an emblem in the Passion of Jesus.[4]


A variety of passion fruits at a market in Portugal

Well known edible passion fruits can be divided into four main types:


The fruits have a juicy edible center composed of a large number of seeds.[1] The part of the fruit that is used (eaten) is the pulpy juicy seeds. Passion fruits can also be squeezed to make juice.[1] It is also used in pastries and other baked products.



Passion fruit (granadilla)
purple, raw per 100 grams
Nutritional value per 100 g (3.5 oz)
Energy406 kJ (97 kcal)
23.4 g
Sugars11.2 g
Dietary fiber10.4 g
0.7 g
2.2 g
Vitamin A equiv.
64 μg
743 μg
Riboflavin (B2)
0.13 mg
Niacin (B3)
1.5 mg
Vitamin B6
0.1 mg
Folate (B9)
14 μg
7.6 mg
Vitamin C
30 mg
Vitamin K
0.7 μg
12 mg
1.6 mg
29 mg
68 mg
348 mg
28 mg
0.1 mg
Other constituentsQuantity
Water72.9 g

Percentages estimated using US recommendations for adults,[7] except for potassium, which is estimated based on expert recommendation from the National Academies.[8]

Raw passion fruit is 73% water, 23% carbohydrates, 2% protein, and 1% fat (table). In a 100 gram reference amount, raw passion fruit supplies 97 calories, and is a rich source of vitamin C (36% of the Daily Value, DV) and a moderate source of riboflavin (11% DV), niacin (10% DV), iron (12% DV), and phosphorus (10% DV) (table). No other micronutrients are in significant content.


Several varieties of passion fruit are rich in polyphenols,[9][10] and some contain prunasin and other cyanogenic glycosides in the peel and juice.[11]


See also[edit]


  1. ^ a b c d e f Morton JF (1987). "Passionfruit, p. 320–328; In: Fruits of Warm Climates". NewCrop, Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture at Purdue University, W. Lafayette, Indiana. Retrieved 22 January 2020.
  2. ^ Dennis S. Hill (16 July 2008). Pests of Crops in Warmer Climates and Their Control. Springer Science & Business Media. pp. 605–. ISBN 978-1-4020-6738-9.
  3. ^ "HS1406/HS1406: The Passion Fruit in Florida". Retrieved 2022-02-17.
  4. ^ a b Davidson, Alan (2014). Passion-fruit; In: The Oxford Companion to Food (page 597; Ed. 3). Oxford University Press, Oxford, UK. ISBN 978-0191040726.
  5. ^ "Origin of the Name Passionfruit".
  6. ^ Experts from Dole Food Company; Experts from The Mayo Clinic; Experts from UCLA Center for H (13 January 2002). Encyclopedia of Foods: A Guide to Healthy Nutrition. Elsevier. pp. 195–. ISBN 978-0-08-053087-1.
  7. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
  8. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)
  9. ^ Talcott ST, Percival SS, Pittet-Moore J, Celoria C (2003). "Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis)". J Agric Food Chem. 51 (4): 935–41. doi:10.1021/jf020769q. PMID 12568552.
  10. ^ Devi Ramaiya S, Bujang JS, Zakaria MH, King WS, Shaffiq Sahrir MA (2013). "Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars". J Sci Food Agric. 93 (5): 1198–1205. doi:10.1002/jsfa.5876. PMID 23027609.
  11. ^ Chassagne D, Crouzet JC, Bayonove CL, Baumes RL (1996). "Identification and Quantification of Passion Fruit Cyanogenic Glycosides". J Agric Food Chem. 44 (12): 3817–3820. doi:10.1021/jf960381t.