Last week, plump, plastic packages of purple passion fruit piled up in produce carts at the market. Just in time for Mother's Day, the gorgeous and inimitable fruit is actually a berry, which helps explain the pulpy seeds that crowd inside the rind. The taste is impossibly sour and sweet at the same time.
The first time I ate passion fruit was with a spoon in Bali. The Indonesian variety is much smalled, the size of an egg, and I was shocked that the hallmark name represented such a seedy, difficult to eat fruit. The Caribbean version is the size of a grapefruit and ranges ripe in color from yellow to sunset purple.
Well, I have developed a passion for the namesake and add it to my morning smoothie instead of flax and lime. The blender makes short work of the seeds and the flavors mix beautifully with almost everything!
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