Passionfruit and roselle are in season—here’s how to use them


Two tropical-looking late-summer harvests

Roselle and native passion fruit look exotic, but both can thrive in our region. Here’s how to tell when each crop is ready—and what to make with the harvest.

Fresh roselle hibiscus calyxes ready to harvest

Harvest and use roselle hibiscus

After each flower fades, roselle forms a crisp, tart calyx around its seed pod. We usually give the calyx another 3–7 days to develop; young ones may snap off by hand, while fully developed calyxes usually need clippers.

Read the edible hibiscus guide

Ripe native maypop passion fruit

Find, identify, and eat native passion fruit

Maypop grows in fields, gardens, and sunny edges. Don’t rush green fruit: ripe maypops subtly change color and soften, and fruit that drops on its own is often ready. Split one open and eat the fragrant pulp and crunchy edible seeds; skip the papery outer skin.

Read the complete maypop guide

Two colorful ways to use the harvest

Happy harvesting,

Aaron & Susan

Tyrant Farms

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