Passionfruit Puree Concentrate
Passion Fruit, Granadilla, Purple Granadilla, Yellow Passion Fruit The purple passion fruit is native from southern Brazil through Paraguay to northern Argentina. It has been stated that the yellow form is of unknown origin, or perhaps native to the Amazon region of Brazil Black Knight Developed in Massacusetts for pot culture by Patrick Worley. Fragrant, dark purple-black fruit, the size and shape of large egg. Flavor excellent. Vigorous, compact vine, self-fertile, very fruitful. Handsome glossy foliage. Excellent for containers. Edgehill Originated in Vista, Calif. Similar to Black Knight, but more vigorous, larger growing and with larger purple fruit. One of the best outdoor cultivars for Southern California. Frederick Originated in Lincoln Acres, Calif. by Patrick Worley. Kahuna X Brazilian Golden. Large, nearly oval fruit, greenish-purple with reddish cast. Slightly tart flavor. Good for eating out of hand, excellent for juicing. Extremely vigorous, self-fruitful vine. Very productive, more compact than P. edulis flavicarpa. Kahuna Very large, medium purple fruit. Sweet, subacid flavor. Good for juicing. Vigorous, productive self-fertile vine. Produces over a long season. Large, attractive foliage. Paul Ecke Originated in Encinitas, Calif. Medium-sized purple fruit of very good quality. Suitable for juicing and eating out of hand. Compact, very productive vine. Purple Giant Very large fruit, dark purple when mature. Red Rover Originated in Lincoln Acres, Calif. by Patrick Worley. Kahuna X Brazilian Golden. Medium to large, roundish fruit. Rind an attractive clear red color. Sweet, notably rich flavor with tart overtones,. Good for eating out of hand or juicing. Vine very vigorous, compact and self-fertile. Yellow form Brazilian Golden Large, golden-yellow fruits, larger than standard forms. Flavor somewhat tart. Extremely vigorous vine, requiring cross-pollination. Extra large, fragrant flowers, white with a dark center, blooming during mid-summer. Produces one large crop beginning in late August or early September. Golden Giant A large yellow-fruited cultivar that originated in Australia. PurÃ©e and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. PurÃ©es of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century): purified or refined. PurÃ©es overlap with other dishes with similar consistency, such as thick soups, creams (crÃ¨mes) and gravies â€” although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purÃ©es. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purÃ©es intended to be used as an ingredient, rather than eaten. PurÃ©es can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. PurÃ©es generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content. A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. One benefit of producing a concentrate is that of a reduction in weight and volume for transportation as the concentrate can be re-constituted at the time of usage by the addition of the solvent.