THIS VARIETY OF PASSION fruit bears a round fruit that is green even when it is ripe and has whitish flesh, full of seeds, which is sweet and sour at the same time. Native to the northeastern semi-arid region called Caatinga, it has no large scale commercial cultivation. In Bahia, there are cooperatives of producers in towns such as Canudos, Caruçá e Uauá. It is used to make juices, jams and candies. Crato passion flour is one of the ingredients included in the Arca do Gosto (Ark of Taste), a Slow Food movement to popularize ingredients in danger of extinction.