This small wrinkled fruit, what is it? Where did it come from? Well it is a small fruit hailing from southern Brazil being picked from a climbing vine like plant called Passiflora.

The passion fruit, such an exotic, interestingly scented fruit, thought not exactly a local fruit it is widely available through good quality imports.

Why shouldn't we get to savour this enticing fruit. We should all be eating more, it is rich in Vitamin A and C, they are full of iron and potassium, and the seeds are full of fibre.

Passion fruit are around in abundance when most of the northern hemisphere is out of fruit for the winter.

I like to use passion fruit in a variety of ways, eating them on there own can be exciting as there tartness can cause the face to contort marvellously. Sometimes topping some nice natural yoghurt with them can be really nice but I like to make a sweet with them like a passion fruit parfait or pair it with some high quality dark chocolate.

When buying your Passion fruit always choose a heavy fruit as this indicates that it is full of juice, and make sure to pick the crinkliest one you can as this is a sign that it is mature and the flavour will be much better.

Here is a recipe anyone can try.

Passion fruit cheese cake Base 150g Digestive biscuits or hobnobs 50g Melted Unsalted butter Filling 6 Passion fruit 400g Cream Cheese 150g Double Cream 30g Caster sugar 4 Leaf Gelatine Method Firstly prepare a spring-form cake tin with a loose bottom, butter the bottom with some of the melted butter and cut a piece of parchment paper to fit.

Crush up your biscuits and mix them with the melted butter.

Put the biscuit mix into your cake tin and spread it out evenly. Place this into the fridge to set while you make the filling.

Soak the gelatine leaves in some cold water, until very soft.

Gently whip the cream until it comes to soft peaks, and fold into the cream cheese, add the sugar.

Half the passion fruits and scoop out the colourful pulp, put half of the pulp into a small sauce pan and warm it gently. Once the gelatine is soft, squeeze out the excess water and put into the sauce pan with the passion fruit pulp. Make sure all the gelatine dissolves in the pulp. Add the remaining pulp and fold through your cream mixture.

Pour the cream cheese mix onto your buttery biscuit base, and give it a little tap on the counter to remove any air pockets, now return to the fridge to set.

Serve with some passion fruit and some dark chocolate sauce.