I love passionfruit, especially eating them directly from the enclosure of the pulp itself.  I use the passionfruit outer casing as a bowl and using a teaspoon, I scoop the passionfruit pulp out and devour it.

What a perfect design this fruit is, much like the banana that has a skin that can be used to house the fruit until you are ready to eat it.  The pulp of the passionfruit is delicious, sweet, and satisfying, and perfect for adding to your fruit salad selection, or just eaten as is!  The discarded part of the passionfruit can go into the garden mulch, but not the worm farm, too hard for those little worm mouths to cope with.

Passionfruit contains a lot of antioxidants. In particular, it’s rich in vitamin C, beta carotene, and polyphenols. Polyphenols are plant compounds that have a range of antioxidant and anti-inflammatory effects.  So including a few passionfruit into your daily fruit intake is an outstanding way of improving your overall immune response therefore your resistance to disease and all the nasty stuff that can happen just by being human!

We are particularly graced and lucky to have our own source of passionfruit growing wild around the property.  I have of course encouraged the vines to cover up shrubs and trees that I’m not particularly keen to look at. I prefer to look at the passionfruit vine, as it looks luscious and bountiful, which is a treat for the eyes.

I prefer the passionfruits to oranges, as the orange tree in my garden seems to take a while to produce a decent crop of oranges, but that’s okay because we use our ready supply of passionfruit as part of our Vitamin C intake. Oranges have significantly more Vitamins C than passion fruit. However, Passion-fruit has significantly more Vitamin A than oranges!

If you are interested in knowing how to grow your own, here’s a little video I found online which shows you how easy they are to grow.  The guy who speaks on this video is quite a character and seems to have a phenomenal garden as well, which tells me he does know what he is doing.  The link is –  ‘Self-Sufficient Me’.  

Raw Passionfruit & Lime SLICE


2 cups macadamia nuts, blended. (can use almonds if preferred)

1 cup cashew nuts, blended

½ cup dates, chopped

1 tablespoon orange juice and extra water to bind


Process the macadamia nuts with the cashews until the mixture resembles a breadcrumb consistency.  Add the chopped dates, while the processor is still motoring along.  Add orange juice and just enough water to bind the mixture.

Press into an oiled glass rectangular pie dish to form your wholesome base.  Set aside in the freezer while you prepare your filling.


2 cups raw cashews (soaked in oxygenated purified water)

½ cup maple syrup

½ cup coconut oil

1/2 cup lime juice – plus 3 tablespoons of grated fresh lime rind

1-2 teaspoons vanilla essence

15 drops of Essential Oil of Lime (Doterra is best – food grade)

1 cup Passionfruit pulp (reserve a little for topping)

1 400gm tin coconut cream

Soak the cashews overnight or for several hours to pulp out the flesh.  Drain off the excess water and add to your food processor with the other ingredients.  Process until well combined.

Pour the creamy filling into your prepared base.  Place back in the freezer for 1 hour.  Remove from freezer, add grated coconut and passionfruit pulp, and grated lime to the top.  Place back in the freezer.

After another hour, it should be ready to serve.  Allow softening a little before putting a knife through it.  Serve with Coconut Cream.  See IN THE RAW book by Anne Clark.  www.anneclark.com.au