Mouth-watering passionfruit recipes you must try
From barbecue pork loin chops with passionfruit chilli salsa to pancakes and even a gin spritz, these recipes show the popular purple fruit is so much more than just an accompaniment to a sponge or pav.
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There’s no doubt 2020 has been a year of extremes.
And to the list that already includes a global pandemic, bushfires and fan-free AFL games we can now add a glut of passionfruit.
The pulp of the popular purple fruit that’s adorned countless pavs the country over is in oversupply, and while drought and hail wiped out most of the summer season’s fruit, this winter’s crop is already a record-breaker.
Jane Kennedy couldn’t be happier.
The author, actor, producer and co-host of the Kennedy Molloy show on Triple M says an abundance of passionfruit is the perfect panacea for these strange days.
“I think passionfruit is sunny, happy, sexy and jewel-like. (Having a glut) is so quirky,” she says.
A mainstay of her family’s fruitbowl – “one of out of the five kids is obsessed with them, he’s been having it in his school lunches for years” – Kennedy says the humble passionfruit is so much more than just an accompaniment to a sponge or pav.
“I say, grab a whole bunch, scoop them out into an ice cream container and freeze them into ice cubes, and then, get adventurous, and then put them in cocktails,” she suggests. Try a gin- or vodka-and-tonic with a couple of passionfruit ice cubes for a tangy twist on the classic drink.
As a good source of vitamin C, passionfruit is great to add to dishes in winter – not only does it provide a burst of sunshiny freshness, but can help keep boost your immune system. It’s also a source of gut-loving fibre, which helps keep gut health in check.
“Passionfruit is often synonymous with summer, with many not realising passionfruit also has a peak season in winter, too. The winter months are a great time to enjoy passionfruit to make the most of the health benefits and add a delicious taste to all your favourite dishes,” passionfruit farmer Ross Brindley says.
It’s not just in desserts and drinks that passionfruit can shine.
Kennedy says its tart-sweet tanginess lends itself to savoury dishes, too.
“The passionfruit industry is concerned people in the south (of Australia) don’t use passionfruit in the winter – it’s a fruit you totally associate with summer. So I tried it as a salsa, and it’s really tangy and it works!”
Add the pulp to a mix of chilli, cucumber, red onion, chopped coriander and lime juice for a sharp sweet tangy salsa perfect with grilled meat.
“It just gives it another dimension and kick – passionfruit is a taste you can’t replicate. It has the sweetness but also the sharpness and tang,” she says. “Try then with roast meats, pork, chicken, and anything with a bit of chilli flavour, it will cut through well.”
And in these cooler months, Kennedy says you can’t go wrong with a self-saucing passionfruit pudding.
“Self-saucing puds – it’s crazy how easy they are. And they’re so impressive,” she says. “A passionfruit self saucing pudding is something that will go down well in as a treat.”
As they say in the classics, there’s never been a better time to add some passion (fruit) to your plate.
JANE KENNEDY’S BBQ PORK LOIN WITH PASSIONFRUIT CHILLI SALSA
Serves: Four
INGREDIENTS
Two medium size pork tenderloins
Extra virgin olive oil
RUB FOR PORK
1 teaspoon chilli powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 teaspoons sea salt
1 teaspoon black pepper freshly ground
SALSA
2 passionfruit
1/4 continental cucumber, chopped finely
2 tablespoons chopped finely red onion
Juice of 1 lime
1/4 cup chopped coriander
One red chilli chopped finely
Pinch sea salt
White pepper
METHOD
1. Preheat a barbecue to high.
2. Combine the rub ingredients in a small bowl then sprinkle onto to a plate.
3. Lightly rub pork with olive oil and roll in the rub.
4. Turn the barbecue to medium and cook pork continually turning for 15 minutes, or until cooked to your liking.
5. Transfer to a plate. Cover with foil and rest for 5 minutes.
6. Add all the salsa ingredients to a small bowl gently stir and set aside.
7. Slice pork and serve with the salsa and a green salad
PASSIONFRUIT SELF-SAUCING PUDDING
Serves 4, Prep 15 mins Cook 40 mins
INGREDIENTS
●3 eggs, separated
●180g (¾ cup) white sugar
●50g (1/3 cup) self-raising flour
●250ml (1 cup) milk
●60g butter, melted, cooled
●80ml (1/3 cup) passionfruit pulp, plus extra to serve
●1 tsp vanilla extract
●Icing sugar, to dust
●Whipped cream, to serve
METHOD
1. Preheat oven to 180C/160C fan forced. Grease a 1.5L (6 cup) souffle dish.
2. Whisk together the sugar and flour. Make a well in the centre. Add the milk, butter, yolks, passionfruit pulp and vanilla extract. Whisk to combine.
3. Use electric beaters to whisk the egg whites until firm peaks form. Fold through the batter. Pour into the prepared souffle dish. Place the souffle dish into a deep roasting pan.
4. Pour enough boiling water into the roasting pan to reach halfway up side of the souffle dish. Bake for 40 minutes or until the top feels firm. Set aside for 5 minutes. Serve, dusted with icing sugar, with cream and extra passionfruit pulp.
WHOLEGRAIN PASSIONFRUIT PANCAKES
Makes: 10 pancakes, Prep: 5 mins, Cook: 150 mins
INGREDIENTS
1 1/4 cups wholemeal flour (170 g)
1/2 cup quick oats (50 g)
2 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon
1 1/2 cups buttermilk (375 ml)
1 egg
1 Tbsp olive oil (20 ml), plus extra for cooking
1/2 cup mashed banana (125 g)
1/4 cup passionfruit pulp, divided (3 – 4 fresh passionfruit)
1 tsp vanilla paste or extract
TO SERVE
Extra passionfruit
Maple syrup
Natural or coconut yoghurt
METHOD
1. Combine dry ingredients (flour through cinnamon) in a large bowl. Whisk together wet ingredients (buttermilk through vanilla) in a jug.
2. Pour wet ingredients into dry and stir until just combined. The mixture will be thick, with a few lumps.
3. Preheat a large skillet over medium heat. Brush pan with a bit of extra oil and pour in 1/4 cup of batter per pancake – allowing room to spread and not crowding the pan. Cook 2 - 3 minutes until small bubbles form on the surface and edges are golden.
4. Flip pancakes and cook another 2 - 3 minutes. Transfer to a plate and cover with foil, or keep warm in a low oven. Re-oil pan and repeat with remaining batter.
5. Serve with extra passionfruit pulp, yoghurt and maple syrup.
Tip:
Buttermilk can be substituted with 1 cup milk whisked with 1/2 cup natural yoghurt
PASSIONFRUIT GIN SPRITZ
Serves 2
INGREDIENTS
Pulp from 2 fresh passionfruit – choose plump and smooth fruit that’s heavy for its size in store – it will have more pulp inside!
60 ml gin
200 ml Prosecco
Sparkling water
Ice
Lemon peel twist, to garnish
METHOD
1. Fill two large glasses with ice. Combine passionfruit pulp and gin in a small jug and stir well.
2. Divide gin mixture between glasses. Pour over prosecco, top with sparking water, and garnish with a lemon twist.
Tips:
For a lighter cocktail, substitute a portion of the prosecco with extra sparkling water. For a sweeter cocktail, add a teaspoon of honey or sugar syrup to the passionfruit and gin.
If gin is not on hand, you can use another clear spirit of your choice, such as vodka or pisco.
Passionfruit is best kept in a bag in the fridge. They will last up to a month.