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Guillermo Veloso held up a ripe, fragrant passion fruit, which resembled a slightly banged-up purple billiard ball.
"No other fruit, except mango, screams `Caribbean' like passion fruit," said Veloso, the American-born executive chef of Cuba Libre restaurant in Philadelphia's Old City neighborhood. "Just the smell of it _ you're on a beach somewhere."
Veloso uses passion fruit as a sweet-tart accent in drinks, vinaigrettes, sauces and desserts, but he is also introducing diners to several lesser-known tropical and subtropical fruits such as guanabana, mamey sapote, Santa Claus melon, guava, and cherimoya.
He has plenty of tips for bringing these flavors into the home ...