Passionfruit can be difficult to grow but once its established it’s well worth it. They like morning sun and are heavy feeders. I’ve been told if you have a roast chicken put the left over chicken carcus under the vine when it’s first planted. I haven’t tried this though. My little vine got attacked when it first went in and got nibbled down to next to nothing. I got a plastic pot and cut out the bottom of it and pushed it into the soil to protect it from whatever was eating it. Eventually it started growing again. Mine is growing up the fence of the chicken run with a nectarine tree and bronze fennel to keep it company.
While it was getting established I kept a good amount of compost around the base and gave it a 9L bucket of water once a week. I used a grafted vine so had to remove any shoots that grew from the root stock. The vines only live between 4 – 7 years but can die unexpectedly at any time. If you want a continous supply of passionfruit it’s best to plant another vine once the first vine starts producing fruit.
To harvest the fruit wait for it to fall of the vine. If there are none on the ground give the vine a little shake and the ripe ones drop off. We haven’t had the problem of having too many ripen at once to worry about preserving them and they are being eaten fresh. If you are saving the seed I have heard that they are only viable for about a year.
pulp of one passionfruit
1 litre kombucha
A small amount also goes a long way to flavour kombucha. Add pulp into the kombucha when doing the secondary ferment. Seal in an airtight bottle and check each day until you are happy with the flavour and the fizziness. Store in fridge when ready to drink.