Thus, when I saw that Milk Pail Market had some in the exotic fruit section, I bought a couple. They're round smooth drab dark-purple-gray fruits, a bit smaller than a tennis ball, and these had a few small dents in them that looked sort of like dry spots or something. They seemed firm, about the texture of an apple, although not quite as dense.
When I was about to eat one this evening, I thought about doing a quick net-search to see what they were like and how one was supposed to eat them, but then I thought that would spoil the surprise. I'm glad I did.
If you haven't seen what a passion fruit is like before, and you like tasty surprises, go find a passion fruit before reading this! It's well worth it.
Right, then. So I started cutting into it. It was a bit harder to cut into than I expected -- sliding the paring knife on the outside didn't really do much. I could poke the paring knife into it, like I would a soft tomato, and that seemed to work. It was, rather to my surprise, like cutting into dry dense sponge. Like if you took some dry florist foam and had covered it with a nitrile glove or something. Or maybe a dried-out apple with an exceptionally thick skin. This didn't bode especially well, but I figured at least I'd learn something.
The first hint of a surprise came when, right before I split it in half, a bit of juice dripped out.
And, when I did split it in half, what I got was quite a surprise. It's structured kind of like a melon, with an outer fleshy region and an inner region with pulp-covered seeds, except that the pulp is the tasty part. The outer region only is about 3mm thick, and mostly beige-white, shading through magenta to the dark gray-purple at the edge, and has approximately the texture of pomegranate husk. The inside is smallish dark-gray soft seeds, covered in juicy thick bright-yellow (slightly green-hued) pulp -- and that's obviously the part to eat. And not at all what I was expecting.
It tasted amazing, like the passion-fruit flavor I was expecting but incredibly intense and delicious. Yum!
Crossposted from Dreamwidth (original here), with comments. Comment here or there; comments here will eventually be duplicated to there.