The passion fruit is a sorry little pod, about the size of an egg and wrinkled like a month-old apple. Its appearance is unexpected if you have seen the mother plant's luxuriant foliage or its showy flower that, according to early missionaries to Brazil, recalls the Crucifixion in all its parts. Hence the name, which has nothing to do with worldly passions of the flesh.
But if you didn't know any of that and you lifted a passion fruit to your nose, you could be forgiven for believing that the name derived from its exotic fragrance of mango, tangerine, lime, and naked sun. A dozen passion fruits wouldn't make a snack, since each one has only a spoonful of lentil-sized seeds bathed in a seductively sour juice that stains everything with its scent; handling passion fruit will leave you sniffing your hands in an unseemly way.
To use: scrape the pulp from a small sack of pods. Stir the pulp into a batch of peach jam at the gel set, then cook gently for another two or three minutes until the passion fruit is distributed and the seeds glint like obsidian. Half a cup of pulp is enough to aromatize five or six pounds of yellow peaches.