The peels of passionfruit (P. edulis) does contain the cyanide precursors Cyanogenic Glycoside. The amount varies quite a bit from cultivar to cultivar. If you take the worst case scenario of P. edulis f.flavicarpa, this dosage amounts to an average of 287 mg/kg of peel. Not being sure how much you put into your beer, you can figure on the weight of a passionfruit to be on the order of about 50 g max. the skin comprises less than 10% of the weight. So if you have 10 passionfruits added to 5 gallons of beer, you would have added about 50 grams of the skin, which would result in about 14.35 mg of Cyanogenic glucoside in your 5 gallon batch. The resultant concentration of Cyanogenic glucosyde would be approximately 0.76 mg/L at the most. A blood level of 0.5 to 1.0 mg/L is considered mild exposure. Mild exposure manifests in general weakness, lowered blood pressure, light headedness. A standard 12 oz pour or bottle would represent a dosage of around 27 mg.
I could not find a good reference source on the bioavailability of Cyanogenic glycoside nor the rate of degradation to Cyanide in the body. Nor could I find any reference in a short time to the rate of elimination from the blood stream of Cyanide.
Not knowing how much you actually added to your batch, it would be impossible to say it is OK or not. It is certainly a risk that you need to evaluate for yourself. Honestly if it were me, I would dump the sucker and start over again. Chalk it up to the cost of learning.