Passion Fruit: Bay Area’s Tangy Bribe Against Life’s Sadness

Passion Fruit: Bay Area’s Tangy Bribe Against Life’s Sadness
Photo by Logan Voss on Unsplash

In 2025, the Bay Area and beyond are hopelessly hooked on passion fruit — the citrus fruity equivalent of a midlife crisis cocktail rebel yell. San Francisco's Altamirano paints tuna sashimi with cilantro oil and splashy passion fruit, Oakland's Parche pairs it with blue crab, and San Jose's Eos & Nyx even birthed the Jean Claude Pandan cocktail (because why not?). Thanks to the Pornstar Martini — that seductive London fruit bomb from early 2000s — American bars now shove fermented mango-habañero and jalapeño-tequila passion fruit combos on menus nationwide. This tangy tropical diva also crash-lands in caveman comforts like wagyu croquettes in Miami, flan in NYC, and mochi waffles celebrating an 8-year-old bakery's survival in the doom-scroll economy. Chef de cuisine Angie Hossain calls it 'unanimous appeal,' which is just the snarky way of saying 'shove it down your cultural appropriation throat, capitalism.' Meanwhile, passion fruit puree brands and Chinola liqueur help keep rich cocktail hipsters pretending seasonal fruit scarcity still matters. This year, passion fruit is the edible escapism we all crave — like a fun vacation vibe, minus the relief checks.

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Source: Eater | Published: 9/18/2025 | Author: Flora Tsapovsky