at home as well as industrially by mixing the pulp with sugar. In Suriname, where it is known as , there are three varieties. The red and orange variety are sold on the markets and eaten as a fruit, because of their natural sweet flavor. The sour yellow variety is widely grown in the coastal region. This variety is used to make jam and juices with added sugar, either uncooked for instant use or cooked into a thick syrup for long time storage in the fridge. The juice is also used to flavor cocktails. Nutrition Raw passion fruit is 73% water, 22% carbohydrates, 2% protein and 0.7% fat (table). In a 100 gram reference amount, raw passion fruit supplies 97 calories and is a rich source (20% or more of the Daily Value, DV) of vitamin C (36% DV) and a moderate source (10-19% DV) of riboflavin, niacin, iron and phosphorus (table). No other micronutrients are in significant content. Phytochemicals Several varieties of passionfruit are rich in polyphenol content. Yellow varieties of the fruit were found to contain prunasin and other cyanogenic glycosides in the peel and juice. Cultivation Passion fruit is widely grown in tropical and semitropical regions of the world. In the United States, it is cultivated in Florida, Hawaii, and California. They generally have to be protected from frost, although certain cultivars have survived light frosts after heavy pruning of affected areas. Pollination The flower of the yellow-fruited form of the passion fruit plant is self-sterile, while that of the purple-fruited form is self-compatible. In California, it is reported that pollination of flowers is most effective when done by the carpenter bee. There are three types of yellow passion fruit flowers, classified by curvature of style. To help assure the presence of carpenter bees, some gardeners place decaying logs near the vines, which provide shelter for the bees. Diseases Viruses Passion fruit woodiness virus is one of the most well-known viruses to the passion fruit. It belongs to the Potyvirus group and can attack a plant at any age from nursery to mature plants. Some features include yellow leaves that display distortion in the leaf length and shape. As well as affecting the leaf, this virus influences fruit shape and size. Affected fruits become stone-like and much smaller than normal, with many fruits becoming scabbed and cracked. The virus is spread by sap-sucking insects such as aphids