|Standard Cyclopedia of Horticulture|
Passiflora alata, Dry. St. winged: lvs. glabrous, oval to ovate, somewhat cordate at base, the margin often undulate but otherwise entire, the petiole with 2 pairs of glands: fl. 3-4 in. across, very fragrant, the interior of the sepals and petals carmine; corona nearly or quite as long as the envelopes, the numerous filaments particolored with red, purple, and white: fr. yellow, ovoid- pointed, about 5 in. long, very fragrant and one of the most edible. S. Amer. B.M. 66. G.C. III. 15:19; 22:449-51; 43:187. R.B. 20, p. 104 (see R.H. 1902. pp. 287-9, for taxonomic discussion).—An excellent old species, ripening its fr. in midsummer. It is very variable, and is perhaps one form of a polymorphous species including the granadilla. P. phaenicea, Lindl. (B.R. 1603), P. brasiliana, Desf., P. oviformis, Roem., P. latifolia, DC., P. mauritiana, Thouars, and P. mascarensis, Presl., are all considered to be forms of this species. P. Lawsoniana, Hort., not Mast., is a hybrid of P. alata and P. racemosa: lvs. oblong-oval, somewhat peltate, entire: fls. 3-4 in. across, brownish inside, the corona with filaments in several series.
Suitable for growing indoors.
Gives few egg-shaped, 8-15 cm (3-6 in) fruit which are said to be delicious.
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Pests and diseases
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