Native to the Andes, this straggly, rampant vine can climb to cover trees. In the Andes it grows in mid level valleys between 1800 - 3200 m. In Hawaii (at elevations from 1200 - 1800 m) the vine is considered a pest because it strangles tall trees. It is cold tolerant down to - 2°C.
The aromatic fruit is long and elliptical in shape, yellow to orange in colour and the juice is thicker and stronger in flavour than the purple passionfruit. In the Andes it is considered the best tasting juice of all the passionfruit. It is made into a highly prized wine and also into a liqueur called crema de curuba. The fruit is eaten raw, used in fruit salads, ice cream, jellies and sauces. Lime juice is often added to the fruit to enhance the flavour.
Passiflora incarnata (maypop, apricot vine)
Native to south eastern USA, the maypop is said to be the most cold tolerant of the passionfruit. It dies back to the ground in winter and then shoots new growth in the spring. Disturbed roots also send out new shoots.
The fruit is eaten raw, and also made into jellies, jams, fruit salads and wine. The juice makes a refreshing drink. The leaves are eaten raw in salads and cooked as a green. The flowers are both made into a syrup and eaten as a vegetable.
A glycoside called passiflorine can be extracted from the plant and has pharmaceutical use as a sedative and a tranquilliser.