Napapen, thank you! We replaced the vine my brother mistakenly pulled up. Never had any critters on it until the last few years. I looked online trying to identify that beautiful butterfly and those awful caterpillars that dessimated Mom's beloved passion vine. We didn't plant for the critters, only planted it for Mom. Never could identify it and now you've done it for me. I just spotted a few butterflies this last week, which means that I will soon be spending my evenings out by the front porch picking of caterpillars.

megkor - this is what I posted on your other post about this recipe: There is just no way to no for sure since as far as we know it has never been tested for pH level or density. Especially without knowing the source of the recipe as that at least might provide a clue. While it has a lot of vinegar it also has a LOT of low acid vegetables in it - many pounds of them. How can anyone know what the pH would be? Salsa is one of the most risky foods since it is eaten straight from the jar with no further cooking. That's who only tested and approved recipes are recommended. Safety with salsa requires knowledge of the acidity level and the density to determine proper processing. Both are unknown in this case. Dave PS: cre8tivman68 - Annie is one of the regulars here and has been for several years. She developed the recipe and had all the USDA testing done on it for safety approval.

There are a number of reasons why I'm skeptical of P. mollissima (= P. tarminiana or P. tripartita var. mollissima) succeeding in Florida. Just a couple--I've looked long and hard and have yet to find a single report of P. mollissima growing well in Florida. I have found many reports that it doesn't do well. I just now searched for a long time and again found nothing. However I did find negative reports. Here are two of them: "Edible Passiflora Adapted to South Florida Growing Conditions" http://www.fshs.org/Proceedings/Password%20Protected/1976%20Vol.%2089/236-238%20(HOWELL).pdf "The Banana Passionfruits (P. mollissima (HBK) Bailey, P. mixta,L., P. antioquiensis Karst., and others) are considered to produce the finest juice and drinks of all the passionfruits. Unfortunately they have not done well here." Morton, J. 1987. Banana Passionfruit. p. 332Â333. In: Fruits of warm climates. Julia F. Morton, Miami, FL. http://www.hort.purdue.edu/newcrop/morton/banana_passion_fruit.html#Climate "It has never succeeded in Florida; is grown to some extent in Hawaii and the State of Madras, India. The climate of New Zealand seems highly suitable for it and it has been grown there, more or less commercially, for several decades." Also, in Hawaii it is incredibly invasive--in the higher altitudes. It is not invasive in the lower elevations. In California, as far as I am aware it's restricted to regions at least fairly near the coast. As far as I'm aware where I live we're pretty borderline for growing it. The only Tacsonias I've seen in my area are my own and a friend's. There are a number of other reasons. However I would emphasize that I would love to hear if it were possible to grow it in Florida and I have been looking for that info. I grow Tacsonias and I'm always curious if they will do well if I send them to people in warm climates such as Florida. Your picture is impressive, however I can't tell if it's mollissima--do you have a photo of a leaf and/or a flower for ID? If you know of anything online suggesting that anyone grows, blooms and fruits the plant successfully, I really want to know. As I say I've looked long and hard. I'd like to be pleasantly surprised.

Myles, I read your comment and thought that surely there must be quick ways to test for cyanide. A quick search led to this test of water. This is not an endorsement, recommendation, etc.: http://www.sensafe.com/484003.php OK, there are a lot of problems, probably most important that 1)there would presumably be a lot more (potential) cyanide in passionfruit than water and 2)it comes with a ton of other components (juice) that might interfere--the kit was made for water. The fact that it would probably have to be diluted to get it to the right concentration might help relieve the second problem. Regardless, I would bet that you could use some sort of commercially available test to see if there is cyanide in some sort of juice. The problem is that it is not cyanide itself, but cyanogenic compounds that are the problem, if I understand things correctly. So how to convert them? Is saliva enough (apparently Myles converted at least some in P. caerulea leaf by this way if you follow his link)? Acid? Anyone know? If, for example, saliva will always generate *some* cyanide from precursors if they're there, a sensitive test will find it. This may sound all pretty silly, but say you're in the situation of having a vine with 500 fruits on it in your back yard. Do you eat them? Maybe it would be important given your financial status. Are there cheap kits that can be quickly adapted to use for this? Any analytical chemists out there?