the 100-pound yellowish-green jackfruit. “The fruit we eat now is a result of people experimenting extensively for thousands of years,” says archaeobotanist Erica Rowan of Royal Holloway.

Transfer to a clean bowl and leave to cool slightly before folding in the passion fruit purée ... Add the food colouring paste to make a lime green jelly. Leave to cool until just beginning ...

Add condensed milk and whisk a few more minutes more. Add passion fruit purée, lime zest, juice and combine. Pour the filling into the cooled pie crust. Bake until the filling sets but still ...

Passion fruit become more wrinkly as they ripen. Avoid fruit that feels light for its size or is very wrinkled. Both the seeds and pulp of passion fruit can be added to fruit salads and pavlovas ...