These exotic tropical passion fruit flowers bloom from April to November, giving way to tart yellow fruit about 3 inches in diameter. The vines are vigorous, often growing over 20ft in a single year. The yellow fruit falls from the plant when ripe. Fruits are best eaten when wrinkles appear on their surface. Pulp is often eaten fresh, seeds are edible. Used as a flavoring in drinks, desserts, sauces, and many other foods. The lilikoi is of an unknown origin. In recent years, the lilikoi (its Hawaiian name) has been well established throughout the Pacific Islands and parts of Central and South America.
James Temple lives on the small Hawaiian island of Moloka'i. He started his career after graduating with a Master of Fine Arts Degree from Art Center College of Design in Los Angeles, California. 35 years in commercial art including: advertising art direction, graphic design and illustration, which have won him many national awards including a Clio.
His love for cooking led him to a degree in the Culinary Arts, graduating with an Associate of Occupational Studies in Le Cordon Bleu, from the San Francisco Culinary Academy. He has self-published three cookbooks, using his design, photography, illustration and culinary skills. Now Chef James is spending much of his time researching and writing about food in Hawai'i on his website/food...
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