SUMMER means hot days, sunshine - and passionfruit. The first plump, juicy fruits begin to drop off the vines in mid-November and can continue until April.
As well as being delicious, passionfruit is packed with nutritional goodness.
One serve delivers 11mg of vitamin C and 5mg of fibre. Passionfruit is also low in kilojoules.
The crowning glory of pavlovas, passionfruit is known for enhancing desserts. Its tanginess cuts through the sweetness to provide layers of contrasting flavour.
It can be paired with most fruits, and can be added to cakes, scones, mousses, puddings and cold desserts as well as savoury options including cereal and cheese platters.
Tangy passionfruit sauce
This recipe by Sydney cook Janet Mitchell can be used to transform an ordinary dish into something special. It takes 10 minutes to make.
Ingredients
1 cup caster sugar
1⁄2 cup water
Pulp of 8 passionfruit
Method
1. Place caster sugar and 1/2 cup water in a saucepan over low heat and stir to dissolve the sugar.
2. Increase the heat to medium-high and simmer for 3 minutes until syrupy.
3. Stir in the passionfruit pulp and simmer gently for 3 minutes.
4. Allow to cool, then chill the syrup until ready to serve.
This sauce is perfect served over banana bread, Eton Mess, or over thick-cut fruit toast with ricotta and banana for breakfast.
Passionfruit tips
- Did you know you can open passionfruit with your bare hands? Place the fruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Just make sure to watch out for the juice!
- For the best flavour, pick plump, smooth fruit that's heavy for its size. It will have the most pulp.
- Passionfruit can be stored for up to a month by being kept in a bag in the fridge.
- Don't cut passionfruit in half! To avoid losing the juice, slice the top off and eat it like a boiled egg.
- Passionfruit isn't just for desserts. For a tropical, delicious dressing, add passionfruit to a balsamic vinegar and olive oil dressing. Mix one part passionfruit and one part balsamic with two parts olive oil in a jar, shake, then season with salt and pepper.
