Passion Fruit Information
Scientific name: Passiflora edulis
I. Nutritive value (quantity by 100g sample)
| Energy (Kcal) | 67.00 |
|---|---|
| Water (%) | 82.30 |
| Protein (g) | 0.90 |
| Total carb. (g) | 15.80 |
| Calcium (mg) | 13.00 |
II. Preparation process
The fruit has been selected, washed, cut, pulped and frozen by the system of static tunnel by forced air, obtaining a stable temperature of -7.6 F in the thermal center of the product. 100% natural fruit, no preservatives.
III. Physical characteristics
| Color | Orange typical |
|---|---|
| Flavor | Characteristic |
| Texture | Smooth |
| Presentation | With or without seeds, depends on client’s request |
| Temperature | -7.6 F |
IV. Application
Maracuya’s Pulp—Passion Fruit—is used mostly to elaborate Maracuya ice cream, yogurts, juice, drinks, Maracuya’s jam, and all kind of desserts on the basis of this fruit.
V. Chemical characteristics (quantity by 100g sample)
| PH | 3.00 — 3.40 |
|---|---|
| Brix | 13° — 15° |
| Retinol (mcg) | 410.00 |
| Ascorbic acid (mg) | 22.00 |
| Phosphorus (mg) | 30.00 |
| Iron (mg) | 3.00 |
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