Passion fruit juice

No. Juice is usually pressed from the fruit, while nectar is generally made with pulp or juice, water and often added sugar; check the ingredient list if you want to know which you’re buying. Passion fruit nectar has 68 kcal per 100 g, compared with 47 kcal in passion fruit juice.

Halve the fruit and scoop the pulp into a sieve over a bowl. Press it with the back of a spoon to extract the juice, then dilute with cold water if you want a less intense drink; avoid blending the seeds, which can make it bitter.

Yes, but it has a sharp, concentrated flavour. Try a small glass, or mix it with cold water or sparkling water; for a longer drink, add the juice gradually until it tastes right.

Keep it in a sealed container in the fridge and use it within the time stated on its packaging. Freshly squeezed juice is best chilled and used promptly; freeze leftover juice in an ice-cube tray for smoothies or sauces.

Its tart, fragrant flavour works well with mango, orange and pineapple juices, and it gives sparkling water or lemonade a tropical lift. You can also use it in a passion fruit martini or drizzle it over yoghurt and fruit.

Yes. Stir it into a curd, cheesecake filling or cake icing, or simmer it briefly into a sauce for pavlova and other desserts. Add it a little at a time to savoury marinades: its acidity pairs especially well with fish and prawns.

Juice has little of the fruit’s seed-rich pulp and fibre: it contains 0.1 g fibre per 100 g, while whole passion fruit has 10.4 g. Whole fruit also takes longer to eat and has a more textured, crunchy bite.

Yes. Passion fruit juice is a source of vitamin C, with 21 mg per 100 g.