Lilikoi

A fruit that is from Passionfruit family; I was firstly introduced to it in a form of cordial drink sold by Cosway agents. I thought it was nice but was not too crazy about it. On my recent trip to Bali; I was introduced to the fruit fresh served by the hotel like apples and bananas - a token for guest to take from the lobby or cafe anytime they feel hungry. I was sold!

The sweet jello like flesh that came with crunchy seeds are just delicious. I went into a bit of exploration in the markets of Denpasar (my wanting to take a few boxes home) and also on the internet and found interesting facts on Lilikoi aka. Markisa.

Scientifically named as Passiflora edulis or passion fruit is cultivated commercially for its fruit in northwestern South America, India, the Caribbean, Brazil, southern Florida, Hawaii, Australia, East Africa, Israel and South Africa (where it is known as a grenadilla or granadilla). The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat (my favorite way together with the seeds) or for its juice, which is often added to other fruit juices to enhance aroma.

The two types of passion fruit have greatly different exterior appearances. The bright yellow variety of passion fruit, which is also known as the Golden Passionfruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy rind, and has been used as a rootstock for the purple passionfruit in Australia. The dark purple passion fruit (for example, in Kenya) is smaller than a lemon, with a dry, wrinkled rind at maturity.

The purple varieties of the fruit reportedly have traces of cyanogenic glycosides in the skin, and hence are mildly poisonous. However, the thick, hard skin is hardly edible, and if boiled (to make jam), the cyanide molecules are destroyed at high temperatures.

The flesh and seeds of one Lilikoi

Other names for Lilikoi:

On the island of Puerto Rico, the fruit is called parcha. In Venezuela, it is called parchita. In Colombia, it is known as maracuya. In the Dominican Republic, it is called Chinola. In Malaysia and Indonesia, it is also known as markisa and the yellow variety is called konyal in Sundanese language. In Hawaii, it is called lilikoʻi in Hawaiian or lilikoi in English, although "passion fruit" is widely recognized. In South Africa the purple variety is called a granadilla whereas the golden/yellow variety is called guavadilla. In Brazil the fruit is known as maracujá. In Portugal it is called Maracuja. The distinctive flower of the passion fruit plant is called Passion flower or Passionflower, and is noted for its unusual visual characteristics. The leaves and roots of the plant have medicinal uses and are also called by the name Passion flower. In Australia, passion fruit is the most common topping for the pavlova (a meringue cake) and the vanilla slice. It is also used to flavour soft drinks such as Passiona. In Puerto Rico, it is widely believed to lower blood pressure. In Brazil passion fruit mousse is a common dessert, and passion fruit seeds are routinely used to decorate the tops of certain cakes. Passion fruit juice is also very common.

In the Dominican Republic it is commonly used as an ingredient in a fruit drink containing strained passionfruit juice, sugar and water. It is also eaten fresh and used to flavor things from hard candies to popsicles. In Indonesia it is eaten straight as a fruit. Nevertheless, it is common to strain the passionfruit for its juice and cook it with sugar to make some sort of thick syrup. It is then mixed with water and ice to be drunk. In Hawaii it is normally eaten raw. Lilikoi flavored syrup is a popular topping for shave ice. Ice cream and mochi are also flavored with lilikoi, as well as many other desserts. Lilikoi fruits are not widely available in stores, so most of the fruit eaten comes from backyard gardens or wild groves.

Lovely.