Passion fruit
A native to South America, from Paraguay to Brazil and Argentina, passion fruit is a choice crop of the tropical belt because it is one of the few fruits that comes into production within a year and referred to as the “fruit of crop”. There are as much as hundreds of species, but only a few are considered for commercial cultivation. Passion fruit offers quick returns as it takes a short time to mature and is also high resistant to many types of pests and diseases. There are two types of passion fruits; purple and yellow. The purple passion fruit is preferred for consuming fresh; the yellow for juice processing and the making of preserves. The resulting rich juice, which has been called a natural concentrate, can be sweetened and diluted with water or other juices (especially orange or pineapple), to make cold drinks.

Thai passion fruit
In general, purple passion fruits are common in Thailand. The pulp of a Thai passion fruit has an intense aromatic flavour, while the texture is jelly-like and watery. The seeds which yield 23% oil are edible. Thai passion fruits are used in beverage preparation such as juices, cocktails and punches. They are also used for making fruit jams and flavourings.