Passionola

Defunct proprietary passion fruit nectar from California. Label indicates the contents are “Sugar, Water, Juices of Passion Fruit, Apricot, Peach, enhanced by True Fruit and Artificial Flavors, Fruit Acid, Pectin, Certified Food Color, and Benzoate of Soda”. Apparently introduced in the 1930s and seems to have survived at least into the 1950s. Probably an early inspiration for passion fruit in mixed drinks. Passion fruit juice is a preparation of the juice and pulp of the South American passion fruit and water and/or other fruit juices, generally with added sugar. Used almost exclusively in tropical drinks. While shelf-stable commercial passion fruit juices are available, they suffer from the same problems as other packaged juices. If you live in a place where ripe passion fruit is readily available and economical, you can easily make the best possible juice on your own using a blender, water, sugar and the fruit (and odds are, you’ve already been doing so your entire life). Making your own juice also places control over dilution and sweetening in your hands. In parts of the world where ripe passion fruit is not really practical, it is still trivial to create a superior passion fruit juice from frozen passion fruit pulp: a reasonable starting point is 3 parts frozen passion fruit pulp to 6 parts filtered water to 1 part simple syrup.