Passiflora edulis f. flavicarpa, commonly known as yellow passion fruit, is a tropical vine fruit with a bright yellow, slightly wrinkled rind when ripe. Inside, it contains a gelatinous, aromatic pulp with black edible seeds. The pulp has a tangy-sweet flavor, making it a favorite ingredient in juices, desserts, ice creams, and sauces. It is widely used in tropical and subtropical cuisines, either consumed fresh or processed into concentrates for commercial beverages. Nutritionally, yellow passion fruit is rich in vitamins A and C, fiber, and antioxidants, contributing to immune support, digestion, and overall well-being.

Postharvest, yellow passion fruit should be stored at 7-10°C with 90-95% relative humidity, which can extend its shelf life up to two weeks. Storing it below 7°C can cause chilling injury, leading to rind discoloration and internal decay. The fruit naturally produces high levels of ethylene, which accelerates ripening, so controlling ethylene exposure is key to maintaining freshness. Additionally, its thick skin provides some protection against moisture loss, but careful handling is essential to avoid bruising.