Seasonal Ingredient of the Week: Passionfruit

Passion fruit is always a confusing one, grown mostly in South America, they are in season during the UK's winter months, but tend to be more readily available across supermarkets and farmers markets as we enter June, due to their summer association. 

Passion fruit pulp has an intense, tropical taste, encased in a brittle outer shell, making it a delicious summer treat. It’s also rich in vitamins A and C, and the seeds are also rich in fibre making it a great colon cleanser. Choose larger fruit with a higher weight to get the most amount of pulp and for ripe, sweeter passion fruit choose the fruits with a dark purple, wrinkled outer shell. 

Although our favourite way to enjoy passion fruit is fresh from the shell, they also work well in various desserts and even some savoury dishes. Grab out favourite tips and tricks below as well as a delicious passion fruit curd recipe! 

RECIPE IDEAS

- Passion fruit has a tart, zingy flavour making it perfect with creamy contrasts. Try fresh passion fruit with coconut yoghurt for breakfast or a snack or with your favourite dairy free ice-cream to make it slightly more naughty. 

- Passion fruit curd also makes a perfect spread for pancakes, our toasted nut + seed loaf or even with your morning porridge. It’s super simple to make too, find the recipe below! 

- Passion fruit also makes the perfect addition to a cheesecake (raw, vegan of course) - try it along side orange or mango to contrast the slightly zingy taste!  

- Passion fruit is also the queen of cocktails! Take a tip from Brazil and try replacing the lime in your next caiprinha with passion fruit, delicious! 

- It can also work well as a marinade in savoury! Mix the juice with white wine vinegar and a drizzle of honey then add this to a pan over a medium heat before adding salmon to fry and soak up all the flavour. 


PASSIONFRUIT CURD

INGREDIENTS 

- 4 passion fruits 

- 3 eggs 

- 1/4 cup coconut oil 

- 1/4 cup maple syrup or honey 

METHOD

- Cut the passionfruit in half, strain the juice and dispose of the seeds

- Add this to a pan with all the other ingredients and stir until combined

- Place over a low heat and stir continuously with a whisk for 5-7 minutes until thickened (this is really important otherwise the egg will scramble!) 

- Remove from the heat and leave to cool. Store in an airtight container for up to 5 days in the fridge.