The plant of the Maracuja Purple, scientific name Passiflora Edulis x Colvillii, belongs to the Passifloraceae family and is a climbing plant originating in the tropical regions; is most likely an incorporeal among Passiflora edulis and Passiflora Flavicarpa.
Maracuja Purple is a plum-sized fruit of a beautiful purple color. The edible part is made up of seeds kept together by a juicy jelly with an unmistakable scent, has a sweet taste. The shell is hard and brilliant. The fruit contains a gelatinous pulp yellow in color with a handful of black edible seeds.
The passion fruit consists predominantly of water (73%) along with proteins, fats, ashes, dietary fibers, carbohydrates and sugars; There are also discrete amounts of mineral salts such as potassium, magnesium, sodium, phosphorus, calcium, iron, zinc and selenium. In this fruit there are also good vitamins, especially those of group C, A, B2 and B3, K, J together with betacarotene. Maracuja, due to the presence of beta-carotene and bioflavonoids, possesses antioxidant and anti-inflammatory properties; its intake protects the skin from atmospheric agents and fights free radicals. It also contains a high percentage of Omega 6, an essential fatty acid (not produced by the human body) that, along with omega 3, plays an important role in human health.
It prefers sunny or semi-shaded areas, it suits well to drought. Being a subtropical plant can not withstand winter gels.
If planted in favorable climates it can produce fruits twice a year. (June and October).
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