Passionfruit - a stunning edible climber

Passionfruit can be a great addition to your garden. This vigorous climber produces stunning, fragrant purple and white flowers that are very attractive to pollinators. Passionfruit needs a warmer climate and well-drained, fertile soil. Feed it with a fertiliser rich in potassium twice a year.   

They will need a structure for the vine grown on. So, provide a trellis, fence, or a pergola, preferable in a sunny spot. Fast-grower, this plant can get to up six meters in one year.   

From February to June, you can harvest its citric fruit and indulge yourself with a delicious dessert. And if you like practicality, here’s a recipe for a No-Bake Passionfruit Cheesecake. 

No-Bake Passionfruit Cheesecake

Base 

120 grams Butter, melted  
250 grams Plain Biscuits Marie or similar  

Crush the biscuits into crumbs in a food processor. Combine with the melted butter. Press into the base of a lightly greased 20cm springform cake tin. Put it in the fridge to chill. 

Filling  

500 grams Cream Cheese (room temperature) 
1 1/2 cups Cream, whipped  
3/4 cup fine caster Sugar  
1 tsp Vanilla  (extract or paste)  
3 tsp gelatine, dissolved in 1/4 cup boiling water 

Beat cream cheese, sugar, and vanilla with an electric mixer. Add the gelatine mixture and beat until combined.  Fold through the whipped cream into the mixture. Pour into the base, smoothing the top. Chill for 2-3 hours.  

Topping   

2/3 cup Passionfruit Pulp  
1/2 Cup Water  
1/4 cup Caster Sugar  
1 tsp Gelatine, dissolved in 2 tbsp boiling water 

Combine the dissolved gelatine mixture with sugar until dissolved. Add the passionfruit and water, stirring well. Pour this mixture over the top of your chilled cheesecake. Garnish with fruits.