When you open a passionfruit the aromas send tingles through the body. It reminds me of the start of warmer days. When I was growing up I think everyone on the block had a passionfruit vine growing along the fence and if you could stop your older brothers using them as hand grenades in their battles and hitting you ( boy did it hurt if you got a direct hit) you would be able to finish off the pav.
I got given a whole bag of gold and black passionfruit by some friends who have vines of Panama Gold and Panama Black. The gold is sweeter and larger than the black but both are delicious over ice-cream, in a fruit salad, in a smoothie or folded through whipped cream or yoghurt. You could make a few jars of passionfruit curd that you can smother over French Toast or spread between a Victoria Sponge or dolloped in pre-made sweet pastry cases.
The tangy flavour of passion fruit marries beautifully with desserts. Here is a great dessert recipe using passion fruit. It has no gelatine or eggs and traditionally sweetened condensed milk was used as well as cream. I have replaced the condensed milk with sugar, it’s a bit naughty but you only serve up a small amount . This is great for when you are entertaining as you can make it the night before. Enjoy and PINCH and PUNCH.
PASSION FRUIT CREAM
200g caster sugar
600mls thickened cream
100mls lemon juice
pulp of 4 passionfruit
biscotti to serve
In a large saucepan combine the sugar and cream over a medium heat. Bring it to the boil, stirring. Reduce the heat to a simmer and cook for 5 minutes stirring constantly being careful not to let the cream boil over.
Remove from the heat and add the lemon juice, combining well. Allow to cool for 15-20 minutes, then strain into small glasses or ramekins then cool completely and refrigerate for a 4 hours or overnight until set.
To serve, combine passionfruit pulp with some more caster sugar to taste and place evenly over the top. Serve with biscotti for dunking.