The yellow lilikoi is a type of passion fruit passiflora edulis var. flavicarpa which is slightly larger than the purple passion fruit. The lilikoi has bright yellow skin and more tartly flavored pulp. Most other characteristics of the vine and fruit are similar to the purple passion fruit. Both the purple and yellow passion fruit is eaten for its delicate flavor. Besides eaten as a fresh fruit, passion fruit is used in jams, syrups, desserts and drinks. For best flavor use fresh fruit. If you can't find fresh then the next best choice is frozen puree. There are shelf-stable versions but they don't maintain the true flavor of passion fruit.
One of my favorite uses is to make passion fruit mousse. I prefer the yellow lilikoi when available but you can use the purple passion fruit as well. In Hawaii you can find frozen, lilikoi concentrate.
Substitute for passion fruit pulp - if you don't have passion fruit pulp you can substitute guava pulp.
Substitute for passion fruit juice - you can use passion fruit nectar to replace passion fruit juice OR for a different flavor you can combine 1/2 cup of pineapple juice plus 1/2 cup of fresh lime juice to replace 1 cup passion fruit juice
The passion fruit hales from Brazil but is grown in many parts of the world. Australia is one of the largest growers of the purple passion fruit. Although both the purple and yellow passion fruit are referred to in Hawaii as lilikoi the name really refers to the purple fruit. The purple fruit was brought to the islands in 1880 and planted in the Lilikoi district located in East Maui. The yellow fruit was not introduced to the Hawaiian islands until 1923.