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百香果─叫我「熱情果」，真是誤會
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百香果拉丁文學名「Passiflora edulis」，英文為「Passion Fruit」，濃香甜酸的味道讓不少人覺得是個熱情十足的水果，所以翻譯為「熱情果」。這真的是一場誤會。
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百
香果原產於熱帶和亞熱帶美洲，以巴西、巴拉圭等地區為主，百香果自西班牙文（Passioflos）轉譯為英語，意思為「受難果」。西班牙傳教士覺得花瓣紅斑像耶穌頭部被荊棘刺出血的樣子，五個花葯，恰似傷痕。
最早於1901年至1907年間由日本人引入紫色種，百香果花有五片花萼和花瓣，像鐘面，雄雌蕊像時針、分針，故日本稱為「時計草」。
▋台灣百香果有四種品種
但百香果在台灣真正開始產業、規模化種植則於1982年，由農業試驗所培育出萬眾矚目的台農1號，從此百香果的香氣飄揚全台。
百香果為西番蓮科百香果屬作物，台灣常見百香果品種有四種：黃金、香蜜、滿天星與台農1號，產期為6月至12月，產地則分布於南投、台中、雲林、高屏等處，每年可創造超過10億元的產值。
百香果屬後熟型水果，生果不宜食用，酸度高、香氣不足且可能含過量氰化物，隨果實成熟逐漸消失。採摘後自然成熟二至三天，香氣會逐漸增加，口感亦更為甜美；但常溫放置七天後，外皮會逐漸枯萎，重量減輕且風味漸失。
百香果口感酸甜、香氣濃郁，除鮮食外，亦可製成果汁與調味糖漿等食品，廣受全世界喜愛。台灣所產百香果除鮮果內銷之外，「台農1號」種苗近年亦外銷至東南亞國家，品質備受肯定，是亞洲地區具備競爭優勢的國際化種苗。
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