Fruits
Passion Fruit Pulp in gelato
Passion fruit pulp is the strained, seedless puree of Passiflora edulis, an intensely aromatic and highly acidic tropical ingredient (~14-15 Brix) used to flavour sorbets and dairy gelato. Its glucose- and fructose-rich sugars give it a high anti-freezing power relative to its sweetness.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 15% |
| Water | 85% |
| Sugars | 10% |
| Fat | 0.5% |
| MSNF | 0% |
| Protein | 1.4% |
| POD (sweetening power) | 11 |
| PAC (anti-freezing power) | 15 |
Typical use: 20-35% of the mix in sorbets; 10-20% as a flavour in dairy gelato
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Open the balancerHow to use it in gelato
Passion fruit puree is used as an accent because it is intensely aromatic and very acidic (pH ~2.8-3.2, ~3% citric acid). Its sugars are roughly 40% sucrose, 30% fructose and 30% glucose, so the pulp's PAC (~15 per 100g) sits well above its POD (~11 per 100g): it lowers serving temperature and softens texture more than it sweetens, which must be counted when balancing added sugars. The citric acid depresses the freezing point further and can curdle milk proteins, so add it to a cooled, stabilised base or keep it in water sorbets. Balance total mix sugars to POD ~26-30 and set PAC for a scoopable hardness at serving temperature.
Origin & background
Passion fruit (Passiflora edulis) is native to subtropical South America, spanning southern Brazil, Paraguay and northern Argentina, where it was named by 17th-century Spanish missionaries who saw the flower's structure as symbols of the Passion of Christ. Two forms dominate commerce: purple (P. edulis f. edulis) and yellow (P. edulis f. flavicarpa). Brazil is the world's largest producer and consumer of the fruit and its pulp.
Frequently asked questions
Sources
- USDA FoodData Central — Passion-fruit, (granadilla), purple, raw (water 72.9, total sugars 11.2, protein 2.2, fat 0.7, fiber 10.4 per 100g) https://fdc.nal.usda.gov/food-search/
- Aprifel / CIQUAL nutritional sheet — Passion fruit (water 73.6, total sugars 8.5: sucrose 3.6 / fructose 2.5 / glucose 2.4; protein 2.13; fiber 6.8 per 100g) https://www.aprifel.com/en/nutritional-sheet/passion-fruit/
- Les Vergers Boiron — 100% Passion Fruit Puree, no added sugar (Brix ~13 +/-2; carbohydrate 13.4, of which sugars 7.4; protein 1.0; fat 0 per 100g) https://les-vergers-boiron.com/en/product/frozen-puree-without-added-sugar-les-vergers-boiron-passion-fruit/
- Les Vergers Boiron passion fruit puree nutrition (Recipal): 13.448 g carbohydrate, 1.034 g protein, 0 g fat per 100g https://www.recipal.com/ingredients/452241-nutrition-facts-calories-protein-carbs-fat-les-verges-boiron-passionfruit-puree
- Ramaiya et al., Food Research — organic acid composition of Passiflora juice (citric acid dominant, ~1.1-1.5 g/100g pulp; titratable acidity up to ~5% citric acid) https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_6__fr-2018-233_ramaiya_2.pdf