The industrial processing of passion fruit generates a large amount of seeds, which are rich in oil and fiber, but generally wasted after processing. This study evaluated the yields of co-products (seeds, oil and arils) of yellow passion fruit at different ripening stages as well as the color pattern of these products after processing the pulp residue by stirring in water. The mass balance of each component, i.e. decanted seeds, suspended solids, aril flour, and immature seeds in suspension, was determined. Decanted seeds accounted for 80.19% of the pulp residue dry matter for all the ripening stages. The proportion of arils decreased from 7.11% in immature fruits to 4.93% in ripe fruits. Oil yield was similar across all the ripening stages, with a mean of 272.6 g kg^-1 (on a dry basis). Yellow passion fruit pulp residue can yield 4.06% of dried seeds or 1.11% of oil and 0.25% of aril flour, in relation to the total fruit weight.