Passion Fruit
Get to know passion fruit — a fragrant, sweet-tart fruit rich in vitamin C. Nutritional content, health benefits, and how to turn passion fruit into a refreshing drink.
What Is Markisa (Passion Fruit)?
Markisa (Passiflora edulis), or passion fruit, is a tropical fruit with a hard rind and juicy orange-yellow pulp, filled with small black seeds that are eaten along with the pulp because of their crunchy texture. It has a fresh sour taste with a strong distinctive aroma, often used as a refreshing element in various drinks. In Indonesia, two main types are known: sour markisa (purple rind, popular in Medan and North Sumatra, usually processed into syrup or juice) and sweet markisa (large yellow rind, can be eaten fresh right away without added sugar).
Medan's signature sour markisa has even become a culinary identity of its own, often found in the form of legendary markisa syrup among the various souvenirs of the city.
Nutritional Content of Markisa
Per 100 grams of fresh markisa pulp:
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| Nutrient | Amount |
|---|---|
| Calories | ~97 kcal |
| Carbohydrates | ~23 g |
| Fiber | ~10 g |
| Vitamin C | ~30 mg |
| Vitamin A | ~64 mcg |
Its fiber content is very high compared to most other fruits, mostly coming from the seeds that are eaten along with the pulp.
Health Benefits
- Very high fiber — helps smooth digestion and provides a longer-lasting feeling of fullness.
- Supports the immune system — vitamin C plays an important role in maintaining immune function.
- Good for the eyes — its vitamin A content supports healthy vision.
- Rich in antioxidants — the polyphenol compounds in markisa are believed to help fight free radicals.
How to Enjoy Markisa
- Cut in half and scoop with a spoon — suitable for sweet markisa, eaten right away without needing any added sugar.
- Markisa syrup or juice — sour markisa is strained and mixed with sugar, becoming a refreshing signature drink, like Medan's markisa syrup.
- Mixed into es buah (fruit ice) or mocktails — markisa pulp adds a fresh sour taste that balances out sweet drinks.
- Dessert topping — markisa pulp is great drizzled over cheesecake, panna cotta, or pudding.
How to Choose & Store
- a slightly wrinkled rind actually signals ripeness and sweetness, not spoilage
- choose markisa that feels heavy for its size, a sign of plenty of juicy pulp inside
- avoid markisa with a rind that's too hard and smooth (unripe) or ones that are moldy and have an unpleasant smell
- unripe markisa can be kept at room temperature until the rind starts to wrinkle
- ripe markisa can be stored in the refrigerator and will keep for 1-2 weeks
- pulp that has already been removed from the rind can be frozen as a stock for juice or syrup anytime
Practical Tips
- Freeze the pulp in ice cube trays — handy as a stock for juice or drink mixes whenever needed.
- Strain out the seeds if you don't like the texture — although they're safe to eat and crunchy, some people prefer smooth markisa pulp without seeds.
- Mix sour markisa with sugar or syrup — its sharp taste needs a bit of sweetener to make it more enjoyable to drink.
- Save the hard markisa rind as a unique serving container for presenting pulp or es buah at special occasions.
Frequently Asked Questions
Does a wrinkled markisa rind mean it's spoiled or ripe?
What's the difference between sour markisa and sweet markisa?
Are markisa seeds safe to swallow?
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