Passionfruit, also called as “chinola” or “lilikoi” in different parts of the world, is known for its vibrant colour and tangy-sweet flavour, has become a beloved ingredient in Bermuda, during it’s peak season of late summer and early fall. This tropical fruit is a favourite in local cuisine, from desserts and drinks, to savoury dishes.
Although not native to Bermuda, passionfruit thrives in the island’s warm, sunny climate, making it a natural fit for backyard gardens. Historically, Bermuda’s food culture was shaped by the fruits and vegetables that could be cultivated in its subtropical climate, supplemented by imports from nearby islands and North America. Passionfruit has found a natural home in Bermuda’s gardens, where it flourishes alongside other tropical crops like bananas, loquats, and pawpaw (papaya).
Growing passionfruit in Bermuda is relatively straightforward, making it a popular plant for home gardeners. The plant prefers a sunny location with well-drained soil and plenty of space for its vines to spread. Passionfruit is typically grown from seeds or cuttings and can take up to 18 months to produce fruit. It requires a sturdy trellis or fence to support its fast-growing vines, which can reach up to 20 feet in length. The plant thrives with regular watering and benefits from organic fertiliser, especially during the growing season.
Passionfruit vines are also known for their beautiful flowers, which are both ornamental and practical. These intricate blossoms attract pollinators like bees, helping ensure fruit production. Knowing how to select and recognise ripe passionfruit ensures you get the best flavour and texture. Ripe passionfruits typically have a wrinkled, slightly soft rind that ranges in colour from deep purple to bright yellow, depending on the variety. When gently pressed, the skin should yield slightly, indicating that the fruit is ready to be enjoyed. When you cut it open, the inside will be filled with fragrant, juicy pulp and small black seeds, which are entirely edible and add a satisfying crunch. In Bermuda, the fruit is typically harvested in late summer and early fall, making this time of year ideal for enjoying passionfruit in its freshest form.
When it comes to using passionfruit in the kitchen, there are countless ways to enjoy its distinctive flavour. It can be spooned fresh over yogurt for a healthy breakfast or snack, its tart pulp balancing the creamy texture. That valance makes it delicious addition to a cheesecake as well, or use it to make a curd for between fluffy cake layers. For savoury options, passionfruit works wonders in marinades for grilled meats or seafood, adding a citrusy punch. It’s also a fantastic ingredient for ceviche, where its acidity helps “cook” raw fish. For a refreshing twist, try mixing passionfruit into salad dressings. Its unique flavour also shines in beverages, from refreshing cocktails and mocktails to iced teas and smoothies.
As passionfruit vines continue to flourish in Bermuda, this tropical fruit remains a cherished seasonal ingredient, celebrated for its ability to bring a burst of vibrant flavour to the island’s cuisine and a touch of nature to local gardens.
