The months of May through August (or what used to be known as the dry season in Indonesia before climate became quite unpredictable worldwide) bring a certain delight for markisa (passion fruit in English, maracuja in Portuguese, maracuya in Spanish) lovers. I have only become recently addicted to markisa, but I have mostly been absorbed by the beauty of this fruit's structure and texture - which very much heightened the experience of eating this tangy and juicy fruit.
I enjoy cracking the hard outer shell, carefully turning the fruit around its cross section until the brown-dotted-yellow cracks, revealing an inner white and soft shell with the thickness and texture slightly denser of a cotton square. The spongy second shell needs a bit of a tension, instead of a compression, to rip open, which action most likely burst the third thin, translucent, elastic inner layer membrane. Hundreds of soft black seeds clung onto tiny clasps that are embedded onto the inner side of the membrane, organized neatly along three columns that run across the long section, from the tip to the bottom of the fruit. The space in between the three columns is exactly the lengths of two pulps. The black seeds are dulled by their transparent flesh casing, all carefully tugging themselves onto the clasps along the three columns, filling in completely the space within the ovoid fruit.
The fruit is a biological marvel that reminds me of D'Arcy Thompson's On Growth and Form. And although I have never seen markisa flower or plant, it looks very exotic on pictures.
Here is a more technically accurate description of the fruit:
The nearly round or ovoid fruit, 1 1/2 to 3 in (4-7.5 cm) wide, has a tough rind, smooth, waxy, ranging in hue from dark-purple with faint, fine white specks, to light-yellow or pumpkin-color. It is 1/8 in (3 mm) thick, adhering to a 1/4 in (6 mm) layer of white pith. Within is a cavity more or less filled with an aromatic mass of double-walled, membranous sacs filled with orange-colored, pulpy juice and as many as 250 small, hard, dark-brown or black, pitted seeds. The flavor is appealing, musky, guava-like, subacid to acid.Maybe I just miss a bit of an architectural talk :)
