BEST Passion Fruit Juice Recipe | How to Make Passion Fruit Juice at Home

Passion fruit helps your body heal, lowers inflammation, and protects your cells from damage. When you get enough vitamin C, it lowers your chances of getting colds and certain types of cancers. Vitamin A. Passion fruit's pulp and crunchy seeds have 8% of the vitamin A you need every day.

Passion fruit is very juicy and pulpy and is best for making refreshing juice, best in summers. There are a wide variety of passion fruits available. I have my own passion fruit plant in my garden. The passion fruit wine is really beautiful especially when it is fully covered with light green passion fruit. For my recipe, I am using a yellow variety of passion fruit.

The Yellow passionfruit has a round to egg like shape and thick yellow skin, oftentimes tinged with spots of lime green. The interior of its rind has soft creamy white walls and encases an exceptionally juicy yellow-orange pulp and many petite brown seeds. Its flavor is sweet, acidic and tropical with mild floral notes. Growing on a climbing vine the Yellow passionfruit has green tendrils and leaves and will bloom prior to fruiting. The ornate and colorful flowers of the Yellow passionfruit are larger more aromatic than the Purple variety. Yellow passionfruit contains riboflavin and niacin and is rich in amino acids. They also are higher in citric acid and carotene than the Purple passionfruit though they have a lower content of ascorbic acid.

Yellow passionfruits are sought after for the gelatinous, sweet-tart pulp they contain on their interior. The pulp can be used raw or cooked in both sweet and savory preparations. The pulp with seeds can be used as is in fruit salads, cocktails or served a top yogurt and ice cream. Seeds can be removed or consumed along with the pulp. To remove the seeds strain the pulp through cheesecloth or a fine-mesh strainer. The seed free pulp of the Yellow passionfruit can be boiled down and used to make jams, sauces, beverages, ice cream, sweet syrups, savory sauces, pie filings, quick breads and cakes. To cut the tart acidity of the pulp when eating fresh add a little cream and sugar to the pulp.