Passiflora antioquiensis aka Banana Passionfruit

Passiflora antioquiensis is a climbing shrub from Colombia. It belongs to the passionflower family, Passifloraceae. Its common names include banana passionfruit and red banana passionflower. It grows in moist tropical highlands. Wild plants occur at heights of 6,560–9,840 feet [2,000–3,000 metres]. Growers also raise it at lower tropical and subtropical sites. It is cultivated in southern India and New Zealand.

This slender vine grows fast, with shoots reaching 16.4 feet [5 metres]. Plants For A Future gives a spread of 1.6 feet [0.5 metres]. Its shoots can trail across the ground or climb nearby plants. Coiled tendrils grip the plants that support it. Young leaves are narrow. Older leaves grow broader and have three leaflets. The red flowers hang down from the shoots. Growers value the plant for these flowers as well as fruit. It also grows well in pots in cooler regions.

The ripe fruit is yellow and shaped like an ellipse. Each fruit measures about 0.13–0.16 feet [0.04–0.05 metres] long. Its sweet pulp has a rich scent and a vanilla-like taste. People eat the fruit raw or use it in drinks. They gather fruit from wild plants and grow it for food. Plants For A Future gives its food value four out of five. Both plant references report no known hazards. This does not establish the safety of every plant part. Neither source lists a medicinal use.

Give this vine moist soil that drains well and contains humus. It prefers dappled shade and soil close to neutral pH. Avoid strongly acid or strongly alkaline ground. Plants For A Future lists sand, loam and clay as suitable soils. The vine can withstand brief, light frosts. That source places it in USDA zones 10–12. During flowering, temperatures should stay near or above 16°C for fruit set. Plants tolerate hard pruning, including cutting back to ground level.

Seeds and young shoot cuttings offer ways to raise new plants. Sow fresh seed with its pulp soon after harvest. For stored seed, the guidance suggests a warm-water soak lasting 24 hours. Stored seed can still take up to a year to sprout. Keep seed trays shaded at about 19–24°C. Move seedlings into separate pots once they can be handled. Take young shoot cuttings at the nodes.