Passiflora :: Botany

PassifloraThe species of the genus Passiflora sp. argon perennial, shallow rooted, woody vines that climb by means of tendrils (2). Many species atomic number 18 native to South America, primarily southern Brazil through Paraguay to northern Argentina whereas other(a)s are of Old World origin. The Passionfruit, as this genus is commonly called, is not named as one might suppose, for some type of aphrodisiac property. Rather, the plants were given this name by early missionaries in South America on the basis that the blossom resembles the different elements of Christs crucifixion the crown of thorns (corona) the five wounds (the five anthers) the nails of the cross (divisions of the pistil) the whips and cords (the tendril on the vine) and the spear (leaf). (2) Passionfruit yields fruit that is both sweet and tart in zest with a light tropical fragrance. (1) It has been a popular food of the people in the Rainforests for many years, and has recently become popular in the United Sta tes and other developed countries where it is not native (4). Although there are in excess of 300 species of Passiflora, many of which produce edible fruit, there are only two species that are cultivated for industry-- P. edulis Sims and P. quadrangularis L. P. edulis has two recognized forms. The normal form is f. edulis, better known as the purple passionfruit. The purple passionfruit is slightly egg shaped, ranging in sizing from 1 1/2 to 2 1/2 inches in diameter that displays a characteristic purple shade when ripe (2). The yellow passionfruit displays a deep yellow shade when ripe and has an unknown origin. Speculations are that it may have been a mutation from the purple passionfruit or perhaps a loanblend between P. edulis and P. ligularis. There is a described variety of P. edulis in Australia that has a natural range of either purple or yellow fruits, leaving the outlook that the yellow variety may have been a mutation from a variety such as that found in Australia (3). Common properties of the Passiflora sp. are an ovoid to nearly round shape. The rind is a tough waxy structure ranging from 1/8 to 1/4 of an inch thick. Inside the rind is a enclosed space with double-walled sacs, containing an orange-colored, pulpy juice as well as up to 250 very small dark brown to black edible seeds. Common growing environments take light to heavy sandy loams of medium texture at a pH of 6.