Be passionate to passionfruits

I love passionfruit. Back to the year when I was in secondary school Form 4 or 5, the time that I was always hanging around with friends at different places, I accidentally met this special fruit at GREAT – the supermarket at Pacific Place in Admiralty. So curious about its real flavor as a fruit rather than as a flavoring in commercial products, I bought several very beautiful, turgid and round Australian passionfruits. But it turned out to be far too sour to be eaten raw.

Another time when I was in Oliver of Prince Building, one staff helped and suggested that ripe passionfruits should be those which ridiculously have their skin dried and wrinkled, like a collapsed and dehydrated fruit. It was that instant when we finally realized that Passionfruit had this little secret, and it would only reveal its best sweetest juices to you if you know it well enough.

Recent days when I shopped at Citysuper, I saw these very special passionfruits from Columbia - Curuba and Granadilla.

Curuba, also named as banana passionfruit, resembles so much a real king banana.
But it was softer in texture, and was ripe when it was fully yellow in color.
I was expecting a hint of banana flavor in this fruit, but it actually has none. It tasted super sour and even bitter; and the fruit pulps were quite dry indeed even it was ripe.

Granadilla was also another kind of passionfruit at Columbia which possesses a round and strong orange shell.
Unlike the usual citrus flavors, the pulps were sweet like pear juice, without any tart flavors!
It’s lighter and more watery, but at the same time, not a characteristic passionfruit which has very zesty aromas.