This is a vine species of passionfruit flower. It is the wonderful seeds coated in the fruit pulp that we like. They are actually quite acidic, so become surprisingly versatile. The flavours work well with dark chocolate, seafood (like this scallop ceviche) or just other fruits in a salad. You can also make the pulp into a sweet curd, add to syllabub or to cheesecake to combat the richness.