Passiflora Alata Edible Fruit A vigorous vine with large, fragrant, red and purple flowers followed by large, yellow to orange, edible fruits. In cultivation it is best suited to tropical and most warm temperate climates. Sowing:  Sow in late winter/late spring and late summer/autumn. Prior to Sowing, Soak the seeds for 24 hours. Soaking is beneficial in two ways; it can soften a hard seed coat and also leach out any chemical inhibitors in the seed which may prevent germination. 24 hours in water which starts off hand hot is usually sufficient. If soaking for longer the water should be changed daily. Seeds of some species swell up when they are soaked. As each seed swells it should be removed and sown before it has time to dry out and the remainder pricked gently with a pin and returned to soak. Sow seeds in a peaty compost, “just cover” with 6mm (¼ in) of soil as the seeds need light to germinate. Germination of Passiflora usually occurs in weeks, occasionally several months. If your home is on the low side of 20°C (68°F), your seeds will benefit from bottom heat with an electric soil warming cable kit, or a heating mat. It will stimulate early growth, and help seeds to germinate and cut the germination time by half. Cover the top of the pot with clear plastic so the humidity will remain high. When you see some tiny plants starting to sprout, open the top of the pot, a little each day, so that the new seedlings don’t go into shock from the humidity being lowered too quickly. Prick out each seedling as it becomes large enough to handle, transplant into 7.5cm (3in) pots. Pot on as required. These plants have very fragile white roots and should be handled with care when potting up.