A fun part of summer is trying different exotic fruits, right? Well passionfruit is one of the most popular. These bulbs grow on passion flower vines and have a sweet and tart distinct taste to them.
- Passionfruit is full of antioxidants and Vitamin C. This helps your body heal, lower inflammation and prevent getting things like the common cold
- The pulp and seeds of passionfruit contain 8% of the Vitamin A you need a da. this keeps your eyes and cells healthy
- Passionfruit is filled with fiber, which keeps your gut and bowels healthy as well as lowering your cholesterol and risk for diabetes, heart disease, and certain kinds of cancer. This also helps you feeling full longer
- One purple passionfruit is just 17 calories
Recipes:
Passionfruit Bars (emilyfabulous.com)
Crust
- 2 cups All-Purpose Flour
- 2/3 cup Powdered Confectioners Sugar
- 1/4 teaspoon Kosher Salt
- 2/3 cup Unsalted Butter
Filling
- 6 large Eggs
- 2 cups Sugar
- 1/4 cup and 2 tablespoons All-Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 2/3 cup Passion Fruit Puree
- Powdered Confectioners Sugar for dusting
- Preheat the oven to 350°F. Prepare a 9x13 baking dish with non-stick spray.
- Place the flour, salt, and powdered sugar for the crust into a mixing bowl and whisk to combine. Cut the cold butter into the flour mixture with a pastry cutter, a fork, or your hands.
- Put the crust mixture into the baking pan. Press the dough into the bottom of the pan and up the sides as much as you can.
- Bake the crust in the oven for 15 minutes, until the edges are just starting to brown. Remove from the oven when done.
- While the crust is baking, whisk the eggs together in another mixing bowl. Add the sugar, one cup at a time, and fully combine. Add the flour and baking powder and continue to whisk. Finally, add the passion fruit puree and ensure everything is well combined.
- By now the crust should be done and out of the oven. Once the crust is ready, carefully pour the passion fruit mixture onto the hot crust and place the pan back into the oven for another 30-35 minutes. The bars are done when the center is firm.
- Remove the bars from the oven and allow the pan to cool on a wire rack until it can be placed in the fridge to cool and set. Allow the bars to chill for a minimum of 1 hour. Dust with powdered sugar right before serving and enjoy!
Passionfruit Mousse (veggiedesserts.com)
- 4 Passion Fruit
- 1/2 cup Sweetened Condensed Milk
- 2/3 cup Heavy Cream
- 2 teaspoons Caster Sugar
- Cut the passion fruits in half and scoop out the seeds and juice.
- Set ¼ of it aside, and put the rest into a blender (or a container and blend with a hand held stick blender.) Process it for a few seconds to break it up (you may need to add a splash of water).
- Press it through a fine mesh sieve over a bowl to remove the seeds. Discard the seeds.
- Add the condensed milk to the bowl of smooth pulp and whisk well to combine.
- In a separate bowl, beat the cream until soft peaks form.
- Gently fold the whipped cream into the passionfruit and condensed milk mixture.
- Divide the mousse between glasses or serving dishes and chill for at least 2 hours.
- When you’re ready to serve the passionfruit mousse, top with the passionfruit pulp.
Passionfruit Pudding Cake (africanbites.com)
- 2 fresh Passion Fruit
- 1/4 cup Passion Fruit Puree
- 2/3 cup Granulated Sugar
- 1/3 cup All-Purpose Flour
- 3 large Eggs
- 1/3 cup Butter
- 3/4 cup Whole Milk
- 1/4 teaspoon Salt
- 1 tablespoon Lemon or Lime Juice
- 1 tablespoon Lime Zest
- 1 tablespoon Rum, optional
- Preheat the oven to 180°C/350°F. Grease a 2-quart oven-safe dish (ceramic, glass, Pyrex custard cups) or eight 4-ounce ramekins generously with cooking spray and set aside.
- Whisk together granulated sugar, salt, and flour in a medium bowl. Set aside.
- In a large bowl, whisk together the egg yolks, butter, milk, rum, zest, lime juice, passion fruit puree, and passion fruit pulp until fully combined.
- Add the wet mixture to the flour mixture and whisk to combine.
- Using an electric mixer, beat the egg whites for about a minute, then add about a tablespoon of sugar if desired – it's optional. Continue mixing on medium-high until stiff peaks form; this may take about 2-3 more minutes.
- Using a spatula, carefully fold in ¼ of the egg white mixture, and then fold in the remaining until well incorporated.
- Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come halfway up the sides of the ramekins or casserole dish. Bake for 25-30 minutes or until the top turns light golden and puff slightly (do a test with your finger, it should feel spongy and spring back a bit but hold a shallow indentation.
- Let the cake cool to room temperature. Refrigerate for 2 hours or more before serving (up to 24 hours).
