Grafted Panama Red Passionfruit

Passiflora caerulea (rootstock), Passiflora edulis-panama red (scion)

Nellie Kelly’s Grafted Panama Red Passionfruit vine allows gardeners in the cooler, southern parts of Australia to nurture a slice of the tropics in their own backyard. The vine’s hardy rootstock is highly resistant to frost, disease, pests and temperature extremes, making it an ideal plant for sub-tropical and temperate regions.

The Nellie Kelly Grafted Panama Red Passionfruit vine is ideal as a natural screen or for covering unsightly fences or sheds. Its lush green foliage covers up to 8 square metres a year and its super large, red, soft-skinned fruit has juicy, aromatic pulp that is milder than the tangy black passionfruit. Expect around 100 to 150 pieces of fruit a season.

Plant in a sunny, well-drained area and expect flowers from spring with fruit from summer until autumn. With any grafted plant it is vitally important to remove any growth below the graft, including suckers, using a sharp knife or blade.

See passionfruit and FAQs for more detailed passionfruit growing tips.

Frozen Passionfruit Yogurt

½ cup milk 1 ½ cups plain yoghurt, stirred
1 teaspoon unflavoured gelatin 1 egg white
5 ripe passionfruit 1/3 cup water
¾ cup sugar 1/3 cup powdered milk
1 teaspoon lemon juice  

Combine milk and gelatin in small saucepan and let stand for one minute. Stir over low heat until gelatin dissolves then set aside. Halve passionfruit and scoop pulp into blender, using a metal blade to puree it. Strain and discard seeds. Combine passionfruit juice with sugar, lemon juice and milk/gelatin mix. Stir in yoghurt. Combine egg white, water and powdered milk in a bowl, beat until stiff but not dry. Fold into yoghurt mixture, then spoon into container. Store in freezer until frozen. Serve with fresh fruit.

Makes around 1 litre.