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Prized for its sweet and tangy, jelly-like pulp, which is best suited for both raw and baked preparations. The fruit can be sliced in half, removed from the rind with a spoon, and consumed straight, out-of-hand. Both the pulp and seeds are edible, and for a less tart flavour, sugar, cream, or chilli powder and lime can be added before serving. Passionfruit is popularly used as a topping over ice cream, yogurt, cakes, and fruit salads, or it can add tropical undertones into ceviche, soups, sauces, syrups, jams, and jellies. The juice can be blended into smoothies, fruit punches, soft drinks, and cocktails, or mixed into cheesecakes, cookies, shaved ice and frostings. Pairs well with fruits such as banana, orange, watermelon, coconut, and mango, honey, dark chocolate, and almonds.

Passionfruit should be stored at room temperature until fully ripe. Once ripe, they can be stored in the refrigerator.