Flowering and fruiting plant
Photograph by: Tony Rodd
Passiflora tarminiana is a climbing plant, sending out vigorous stems that scramble over the ground and into the surrounding vegetation, attaching themselves by means of tendrils.
A very popular edible fruit in the tropics and subtropics, where the plant is often cultivated. Probably arising through cultivation, this species is closely related to Passiflora tripartita mollissima and, like that species, is also often cultivated for its edible fruit. Whilst that species is more likely to be cultivated on a commercial scale, this is the species that is more likely to be found in gardens, though it is also being cultivated commercially on an increasing scale because of its vigour and resistance to pests and diseases[
S. America - Colombia.
Not known in a truly wild location, the plant probably arose in cultivation.
The plant grows well at elevations between 2,000 - 3,000 metres or even more in the tropics, succeeding at lower elevations as it moves away from the Equator[
Requires a humus-rich, moist but well-drained soil and a position in dappled shade where it can grow up towards the sun[
]. Passiflora species tend to flower and fruit more freely when grown in soils of only moderate fertility[
]. Prefers a circumneutral soil, disliking very acid or very alkaline conditions[
]. Prefers a pH in the range 6 - 7, tolerating 4.3 - 8[
A vigorous and disease-resistant species, it has escaped from cultivation in some areas, particularly New Zealand and Hawaii. It can invade native habitats, especially woodlands, and has been declared a noxious weed in both Hawaii and new Zealand[
The plant shows more resistance to pests and diseases than the related Passiflora tripartita mollissima[
This species hybridizes easily with other species in the subgenus Tacsonia[
]. Hybrids with Passiflora mixta and Passiflora tripartita are fertile and show intermediate phenotypes[
]. Hybrids with Passiflora cumbalensis can also produce fertile seed[
Fruit - eaten raw or used in ice creams, fruit salads, pies, jellies, to make drinks etc[
]. The yellow, oblong, aromatic fruits are highly prized for their juice[
]. The fruit is about 100 - 140mm long and 35 - 45mm wide[
The fruits of this species are a deep yellow to orange colour, the pulp is less aromatic and tart than the flesh of the pale yellow fruits of Passiflora tripartita mollissima, but is also somewhat inferior in flavour[
Seed - best sown as soon as it is ripe along with the pulp which will help break down the seed coat and speed up germination[
]. Stored seed should be soaked for 24 hours in warm water and germination time can be reduced if the seed is then mixed with the juice of a fresh passion fruit (of any species)[
]. Even so, it can take 12 months for stored seed to germinate[
]. Place the seed tray in a shady position, maintaining a temperature around 19 - 24c[
]. Prick the seedlings out into individual containers as soon as they are large enough to handle and plant out when large enough[
Cuttings of young shoots, taken at the nodes.
Layering. Very easy[
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