Passion fruit originated in Brazil and was introduced in Taiwan by the Japanese in 1901 during Japan's colonization of the island. In Taiwan, passion fruit can be harvested from June to December. Taitung, Nantou and Tainan counties are the major production areas in the country. The three most common types of passion fruit currently grown in Taiwan are the bright yellow variety, the purple variety and the hybrid Tai-Non No.l. The purple variety is dark purple in color when ripe, has relatively less pulp and juice, and is not very sweet or acid. The yellow variety has a strong aroma, more juice and high yield. The main commercial variety of passion fruit is the Tai-Non No.1, which is a hybrid of the other two and was bred by the Fengshan Tropical Horticultural Experiment Branch of the Agricultural Research Institute. This hybrid variety is bright red when ripe and good for juicing. In addition, it has low acidity, a fragrant aroma and a smooth, glossy skin.

Fresh passion fruit is high in Vitamin A and C as well as magnesium, phosphorous, iron, zinc and other minerals. To enhance its aroma and taste, the fruit can be stored for two to three days to ripen further after harvesting. Because of its acidity, the fruit is suitable for making processed food and drink such as juice, jams and desserts. Honey or sugar can be added to sweeten the product.

Some simple tips on the fruit ：

1.Picking Passion Fruit ： Choose passion fruit that are large, heavy and firm. Consumers are advised to buy those that have wrinkled skin and a fragrant aroma and feel heavy in the hand.

2.Storing Passion Fruit ： Leave unripe passion fruit to ripen at room temperature for up to a week, then refrigerate.