Maracuja: the nourishing oil of passion fruit

Cold-pressed from passion fruit seeds, maracuja oil is exceptionally rich in linoleic acid, an omega-6. Dry and penetrating, it nourishes, softens, and revives the radiance of dry or dull skin, with a light touch and an exotic softness inherited from the passionflower.

• Maracuja is the oil pressed from the seeds of passion fruit (Passiflora edulis), not its pulp.
• It is a "dry" oil: its richness in linoleic acid (omega-6), around 70%, gives it a light touch and quick penetration.
• It is appreciated for nourishing, softening and reviving the radiance of dry or dull skin, without a greasy effect.
• At NOPAL LIFE, it extends the philosophy of prickly pear seed oil: fine nourishment, without heaviness.

Maracuja is the Brazilian name for passion fruit, borne by the edible passionflower, Passiflora edulis. This climbing plant, native to South America, is known by many names depending on the region: grenadilla, maracudja, or even pomme-liane in the islands. In the garden, it displays a spectacular spring bloom: purple and white crown flowers, among the most graphic in the plant kingdom, which then give way to fruits. The genus Passiflora gathers hundreds of plants, but it is this species that provides the most fragrant fruits and the seeds used in cosmetics.

Depending on the varieties, the color of the rind at maturity ranges from the deep purple of the purple form to the sunny yellow of the flavicarpa form. Inside, the fruit contains a fragrant and tangy pulp, rich in small black seeds. It is these seeds — and not the pulp — that yield the oil: cold-pressed, they give a fine, golden oil with a delicately exotic scent. Many fruits are needed to extract a small quantity, which explains the precious nature of this ingredient.

The passionflower appreciates well-drained soil and luminous exposure. This climbing plant clings with tendrils, bears large, shiny green lobed leaves and readily climbs on a support; its generous cultivation makes it as much an ornamental garden vine as a source of fruit. In mild climates, it is planted in spring; year after year, the climbing vine flowers and then produces its fruits, harvested at full maturity.

In the kitchen, the fruit pulp is prized for its fragrance and nutrients — fiber, vitamins, high water content. But for skin care, all the interest shifts to the seed and its fatty acid signature: it is the seed, and not the flesh, that yields the oil. With a beautiful golden color, this fine product should be stored away from light and heat to preserve its fatty acids.