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United States · Texas · Hays| Common Animals Fish Mushrooms Flora |
Passiflora ligularis |
June: Flowering continues, and fruits begin to develop.
Popular fruit in the Andes, used in traditional cuisine. Historically valued for vitamin content and refreshing taste.
Climbing tropical shrub with bright yellow fruits. Prefers sunny locations and humid climate.
Handpicking ripe fruits when they turn yellow-orange. Carefully cutting fruits from the vine using a knife or pruner.
Best time to harvest is morning or evening to preserve freshness. Fruits are collected when the skin is bright and fragrant.
Fruits are eaten fresh or used for juices, desserts, and jams. Pulp is scooped out with a spoon; peel is not edible.
Fresh Passiflora ligularis juice (Squeezing pulp and straining)
Refreshing drink with vibrant flavor
Refreshing drink with vibrant flavor
1. Cut the fruit in half.
2. Scoop out pulp with seeds.
3. Strain if desired to remove seeds.
4. Serve chilled.
2. Scoop out pulp with seeds.
3. Strain if desired to remove seeds.
4. Serve chilled.
Passiflora ligularis dessert (Adding pulp to yogurts, mousses or jellies)
Fragrant and delicate flavor
Fragrant and delicate flavor
1. Add pulp to your favorite dessert.
2. Mix well.
3. Chill before serving.
2. Mix well.
3. Chill before serving.