Also known as grenadilla, passion fruit is a tropical fruit about the size of an egg with a brittle outer shell that contains crunchy seeds surrounded by intensely flavoured, slightly sour, yellow, juicy pulp. Its inedible shell can be purple or yellow in colour.
Butter roasted halibut, lobster salad, coriander pasta and a passion fruit sauce
Sweet and sharp sea bass
Apple and passion fruit tartlets
Mango passion with honey and yoghurt
A classic sponge cake (with passion fruit filling)
Pop-up cakes
Hummingbird cake
Valentine cupcakes
Carrot cake with cream cheese icing
Zombie
Passion fruit become more wrinkly as they ripen. Avoid fruit that feels light for its size or is very wrinkled.
Strained passion fruit juice freezes well.
Both the seeds and pulp of passion fruit can be added to fruit salads and pavlovas - only a small amount is needed as the fruit has a strong fragrant flavour. Use passion fruit juice in place of lemon juice in fruit curds, syllabubs and icing. (Four passion fruit yield about 50ml/2fl oz strained juice.) The juice is quite gloopy and is easier to strain if the pulp and seeds are first gently warmed with a little of the sugar specified in the recipe. Passion fruit are also good in drinks, jellies and mousses.
Article by Sybil Kapoor
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
