THE EDIBLE PASSION FRUIT IX HAWAII 11 
are handling. He describes simple equipment for packing and 
different methods of arranging the fruit in the packing boxes, which 
makes possible quick determination of size and number of fruit per 
box. 
USES 
The uses of the passion fruit are numerous. The edible portion 
of the fruit, consisting of pulp, seeds, and juice, is used in fruit 
salads. The juice has a very individualistic flavor and is in con- 
siderable use in making refreshing soda-fountain drinks (2< p. 272). 
It is also used in making various kinds of cocktails, cordials, jelly, 
sirup, sherbet, ice cream, flavoring for icing, candy, and cake. 
DESCRIPTIONS OF EDIBLE PASSION FRUITS 
PURPLE PASSION FRUIT 
The purple passion fruit (Passiflora edulis) is native of Brazil, 
but has spread to many other warm parts of the world where, in 
moist localities, it often thrives as a part of the natural vegetation. 
It has been considerably cultivated in Queensland, Australia, where in 
different localities it is known by such names as purple-fruited grana- 
dilla, purple passion fruit, and as passion fruit. In India it is also 
known as the " sweet cup " (fig. 2). 
The purple passion fruit was introduced into Hawaii about 1880, 
where it soon became known to the Hawaiians as " lilikoi ", a name 
given presumably from the locality on the Island of Maui where 
it was first grown. 
There are several strains of the purple passion fruit distinguished 
mainly by size of fruit, a characteristic which recurs even when 
propagated by seed. One of these has larger purple fruit than that 
of the original type, but it has not proven as satisfactory because 
it is naturally a shy bearer. Another strain is more outstanding be- 
cause the fruit is larger, of a yellow color, and the pulp and juice 
are more tart than that of the purple form, believed to be a true 
species hybrid between the purple and some other species, possibly 
Passiflora ligularis. It is described as a distinct variety, flavicarpa* 
in this publication. 
DESCRIPTION 
The woody perennial is a robust climber which, under favorable 
conditions, may spread over a large treetop 40 or 50 feet high and 
produce two crops of fruit per year. The seasons of maturity in 
Hawaii are usually summer and late fall, depending somewhat upon 
the nature of the season. 
Leaves. — The leaves are alternately arranged, one at each node. 
The blade is cordate at the base, three-lobed, margin finely serrated, 
and the upper surface glossy green. The short leafstalk contains 
two semilunar glands or nectaries on the upper surface near the 
junction with the blade. 
Flowers. — The flowers are solitary, about 2 inches across, each on a 
short stalk extending from a leaf axil. Inside and spreading above 
the whitish petals is the crown or corona composed of two series or 
rows of threadlike rays which have the basal halves purplish and 
the outer, white. There are five stamens, each terminating with 
heavy pollen-bearing anthers, and from the center of the flower ex- 
