Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.
Hundreds of species of the flowering Passiflora vine are grown around the world, largely in the tropics. All of them produce striking blooms imbued with deep religious significance (in Christian lore, the flowers’ architecture symbolizes the Passion of Jesus Christ), but only a handful bear edible fruit. Most are ovoid or oval with smooth, hard rinds encasing tangy, seedy, gelatinous pulp that cooks add to sweets and drinks—paletas, caramels, passionades—or eat by the spoonful. Moody Passiflora edulis (Maracujá-do-campo/Purple Passion Fruit) rounds are prized for their guava-like goo. Their larger, canary-yellow relative, Passiflora edulis var. flavicarpa, is called Maracujá in Brazil and Lilikoi in Hawaii, where its juice is featured in the namesake punch. Some enjoy Passiflora laurifolia (Water Lemon/Yellow Granadilla) by poking a hole through the saffron-yellow rind and sucking out the rose-scented jelly. Despite similar names, Passiflora ligularis (Apicoya/Sweet Granadilla) and Passiflora quadrangularis (Maracujá-mamão/Giant Granadilla) are distinct: The former is sunset orange, hen egg–sized, and filled with pineapple-y pulp; the latter is greenish, as big as a football, and melon‑like. Among the many cultivars of banana passion fruit, the Passiflora mollissima (Curuba/Tacso) teems with coral jelly. Sweet‑sour Passiflora pinnatistipula (Purotacso/Tin-tin) is ripe when its skin wrinkles. When cooked, the pulp of visually stunning Passiflora caerulea (Maracujá-azul/Blue Passion Flower) offers hints of blackberry.