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Re: passion flower fruits
- To: <prairie@mallorn.com>
- Subject: Re: passion flower fruits
- From: "* S* <g*@swbell.net>
- Date: Fri, 30 Oct 1998 22:45:25 -0600
CarmenTK: are we talking about the same thing, Passiflora incarnata? This
vine grows natively here (Dallas, TX) in moist areas and along small
waterways.
The green egg-sized fruit skin is filled with 1mm sized seeds; each seed is
enclosed in a membrane distended with a pleasant-tasting gelatinous pulp.
The outside skin is smooth until it becomes ripe, when it becomes
pitted-pimply.
You can then make a drink from it by taking out the seed-cases and pounding
them to break the membranes, and adding soda-water, or you can eat the
entire contents as is with a spoon, like you do a soft-boiled egg. It
tastes vaguely lemony. P. edulis is from tropical regions, and is sweeter;
it is yellowish or purplish; you can sometimes find that in supermarkets.
P. edulis is interesting because, if you find it growing out in the prairie,
you can dig for a shallow well (a perched water-table). It may cover an
area some 5-20 ft across. It is perennial.
Or are you talking about something else? Geoff
-----Original Message-----
From: Austin Moseley <amoseley@csac.com>
To: prairie@mallorn.com <prairie@mallorn.com>
Date: Friday, October 30, 1998 9:59 PM
Subject: Re: passion flower fruits
>Just think of the ad-copy possibilities. It almost writes itself!
>
>
>CarmenTK@aol.com wrote:
>
>> Thanks for the encouragement, Austin. I was thinking along the same
lines
>> myself - jam or preserves. Since it's a small fruit with little meat I
guess
>> it is like a plum. I'm going to save some seeds in case this turns out
good.
>> We may have found our tax-deductible farm product.<G>
>
>
>
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