Passiflora edulis is a vigorous, evergreen climbing shrub with stout stems,
growing from 2 to 9 metres or more in length. It climbs by means of coiling tendrils.
It is widely cultivated for its edible fruits and is popular in tropical and subtropical regions.

Known Hazards

None known.

Habitat

Found on edges of rain forests and in premontane to montane humid thickets.
Also naturalized in secondary forest growth.

Cultivation Status

Cultivated, Wild

Cultivation Details

Thrives in subtropical and lower elevation tropical areas.
Best grown between sea level and 900 metres in subtropics, and higher in tropics.
Prefers temperatures between 20 - 30°C, tolerating 18 - 34°C.
Can survive down to -2°C when dormant, but young growth is frost-sensitive.
Requires humus-rich, moist, well-drained soil in dappled shade.
Tolerant of moderate fertility and neutral to slightly alkaline soils.

Edible Uses

Fruit - raw or cooked; has an agreeable cooling taste like a mix of orange and acid.
Ripe fruit is eaten raw, juiced, or used in various culinary preparations.
Rich in vitamin C; seeds yield edible oil.
Leaves - occasionally cooked as a vegetable.

Medicinal

Fruit pulp is stimulant and tonic.
Leaves are deobstruent, diuretic, and sedative; used for insomnia and bronchopulmonary inflammations.
Leaves applied as a poultice for hemorrhoids; roots, leaves, and seeds are anthelmintic.
Contains "passiflorina," similar to morphine, used for calming nerves and promoting sleep.
Leaves used for fevers, inflammations, and erysipelas.

Agroforestry Uses

None Recorded

Other Uses

Seed oil used in cosmetics as an emollient and skin conditioner.
Extracts of flower, fruit, and seed used in commercial cosmetics as skin conditioners.
Fruit peel extract used as a humectant in cosmetics.

Propagation

Seed - best sown fresh with pulp for quicker germination.
Soak stored seed in warm water for 24 hours before sowing.
Cuttings of young or mature shoots, layered, or air-layered.