Passionfruit in Hawaii originates from strains of yellow and Australian purple, and today there are more than 15 varieties.
Taste: Tangy, like a blend of pineapple and lemon.
How to eat: Locals eat passionfruit like oysters: cut them in half and slurp the seeds straight into their mouths. Lightly blend to separate the juice sacks from the seeds, then strain and use in salad dressings, smoothies, and even oatmeal.
Selecting: Select fruit with smooth, shiny skin and little to no wrinkles.
Storing: Keeps for a week in refrigerator.
Season: Passionfruit mature from June through January, with heaviest crops in July, August, October and November.