To change the way you eat, you have to learn to be afraid of nothing. No vegetable preparation can intimidate you. No cut of meat can make you sit down. YOU are UNCONQUERABLE.
Here is a tropical fruit whose appearance is a bit, well, yucky. I can just hear my mom say, “Ooooh. You’re going to eat that?” But despite the gelatinous–looking-glop look, oh, how delicious!
They look better when the skin is smooth and plump, but they taste better when the skin is shriveled and shrunken. Little bumps and “bruises” on the skin don’t bother the fruit any. We like to let them shrivel up–if we can wait that long to eat them! If they get too shriveled, they actually seem to get a little alcoholic. I like them shriveled, but not too shriveled. We let them ripen up at room temperature like we would a banana. My husband told me if we can’t get too them fast enough, they store well just popped into the freezer. But we haven’t had to do that!
There are yellow varieties and purple. Our favorite is the purple.
They are commonly made into juice. But I wouldn’t know whether to put them in my blender, my juicer, or my fine mesh sieve. Sounds messy. We just eat them. Commercial passion fruit juices almost always are processed catastrophes.
They have a fragrantly sweet taste with a pleasantly tart tang and are very juicy. What to akin it to? I don’t know. Let’s see. Maybe kiwi. Maybe pineapple.
So don’t be afraid of nothin’. No fruit, vegetable, or meat cut can intimidate me anymore. How about you? You still lettin’ food scare you?
Would love to hear if you’ve tried this delectable fruit! Or conversely, I’d love to hear of specific foods that you have wanted to try but don’t know how to cook. And even if I don’t hear anything, go bravely into the whole food world, creating better health for you and your family.
One more line, from my emergency medicine friend, a full-time doctor and mother of three.: “Terri, I made a whole foods meal from scratch. I had to load the dishwasher and wash dishes by hand…I think I’ll have the kitchen cleaned and ready to make another meal like that again in…ummm…about two weeks.”