This sort of wrinkled egg-shaped fruit is not exciting to look at but what a little powerhouse of nutrients and all things good it is.
When the skin goes wrinkly it is when the Passionfruit is at its sweetest.
Its name came from South American Catholic missionaries who believed that the blossom of the passion fruit was a reminder of Christ. That the corona symbolised a crown of thorns, the stigma, the nails on the cross, the sepals and the petals which numbered ten were the apostles with the exception of Judas and Peter. The stamens were Christ’s wounds. I think that is a lovely explanation of how the passion fruit got its name.
Passion fruit grows in any frost-free warm climate around the world.
Cultivated since ancient times and always enjoyed for its sweet slightly tart flesh.
It has Vitamin C in abundance; in fact, a single serving of passion fruit has more than 100% of the required intake of vitamin C for a healthy diet.
One serving of passion fruit satisfies one-quarter of our potassium needs immediately thus it is proven to relax tension in our blood vessels and promote an increase in blood flow so it is indeed a little powerhouse.
But as with anything moderation is also a factor and as with all fruits they contain natural sugars so people with diabetes should be aware of their sugar levels.
But with passion fruit, it is very obvious that this little fairly unassuming looking fruit is packed with many benefits for our health and wellbeing.
This is not the first time I have written about Passionfruit well it was a recipe for passion fruit butter but when I make it this time it will be from homegrown fruit. Prior to growing our own I always buy my fruit from the Royal Project Shop which I support whenever I can as it supports local grown organic crops.
The Royal Project (1969) is a non-profit organisation founded by his late Majesty, King Bhumibol Adulyadej to solve the problem of deforestation, poverty and opium production by promoting alternative crops in Thailand.
The produce there is top quality so fresh and organically grown although nothing tops growing your own the fruit and vegetables which come from this project are beautiful and only sold in the season… I love this shop as I never know what I will find there are no guarantees the project sends what it picks as the fruits and vegetable are ready and the costs are kept very low. Affordable organic foods at low cost…
Passionfruit can be used as a topping for cheesecakes, smoothies, icecreams, glazes or just eaten straight from its shell…
Mixed with Ginger and apple cider it makes a beautiful glaze for chicken breasts.
- 4 chicken breasts
- 2 tbsp butter
- 1 shallot finely chopped
- 1 tbsp ginger finely chopped
- 1 to 2 cups chicken stock
- 1 1/2 cups passion fruit pulp (divided)
- 2/3 cup brown sugar (divided)
- 2 tbsp apple cider
- 1 tbsp vinegar
- 1 tbsp sauce
- 2 tbsp Arrowroot or cornstarch
- salt and black pepper to taste
- Coriander to garnish.
Sprinkle the chicken breasts with salt and pepper.
In a large sauté pan, melt the butter over medium-low heat. Add the shallot and the ginger, and cook on medium heat for a few minutes, stirring, until shallot and ginger are softened.
Add the chicken stock, 1/2 cup of the passionfruit pulp, and 1/3 cup brown sugar. Add the chicken breasts in a single layer. Add more chicken stock if required to ensure that the chicken breasts are just covered with liquid. I leave the skin above the liquid as I like to brown/ crisp my chicken skin.
Bring the cooking liquid to a slow simmer. Cover and cook the chicken breasts for 15-20 minutes, until just cooked through meanwhile prepare the sauce.
Pour off all but 1 cup of the cooking liquid from the sauté pan. Add the remaining 1 cup of passion fruit juice, apple cider, vinegar, soy sauce, and 1/3 cup brown sugar. Whisk in the arrowroot powder
Bring the sauce to a boil, whisking constantly, and cook until it the sauce has thickened about 5 minutes. Season with salt and pepper to taste.
Pour the sauce over chicken breasts and serve. Serve with rice or new potatoes and lightly steamed vegetables.
This next recipe came about quite by chance my daughter was telling me what she had for her birthday breakfast… I hadn’t heard of passion fruit butter/curd at that point…But as she was raving about it and how good it was …I thought must be good and it was … Served with a slice of homemade banana bread it is a lovely thing…The slightly tart taste of the passion fruit pairs nicely with the sweetness of the banana bread.
Passionfruit Butter/ Curd:
- The pulp of 5 large passion fruits. ( I used my frozen pulp) thawed of course and half cup.
- 150g butter.
- 100g sugar.
- Juice of half a lemon.
- 1/4 teaspoon salt.
- 5 eggs beaten.
Melt butter and sugar in a heavy-bottomed (or enamel) saucepan over low heat. Add lemon juice, salt and passion fruit pulp. Mix well. In a bowl, whisk all 5 eggs lightly. Increase heat to medium-low and add the eggs to the passionfruit mixture, whisking with a whisk. Continue cooking for a couple of minutes, whisking continuously. Once smooth, stir with a wooden spoon while cooking. The butter is ready when the mixture becomes thick and coats the back of the spoon (pouring cream consistency/store-bought pouring custard consistency). Remove from heat. Fill in lidded jars and store in the fridge for up to two weeks.
Of course, the passionfruit mixed with rum makes a lovely Mojito… Cheers!
Ingredients (serves one)
- 50 ml White Rum
- 1/2 a lime
- 1 1/2 passion fruits
- 3 sprigs of mint
- Dash of soda water
- 2 tsp caster sugar
- Crushed ice
Let’s mix and muddle …
Muddle together the limes, sugar and the pulp of one passion fruit.
Add the leaves from 2 sprigs of mint and muddle some more.
Fill the chilled glass with crushed ice. ( I always keep some glasses in the fridge) Just in case…lol
Pour over the White Rum and a dash of soda water.
Garnish with half a passion fruit and a sprig of mint.
Passionfruit is one of my favourite breakfasts served with some Greek yoghurt…
Lily loves hers with a sprinkling of fish sauce she is a very experimental child but it works..my fault for encouraging them to try different combos of food…sigh…
BUT my all-time favourite and now I have a blow torch was when we were in my favourite hotel in Bangkok …I had a passionfruit mocktail(no )surprises there and it was topped with half a passionfruit which the bartender had brûlée the top of it…it was a wonderful thing…
What is your favourite passionfruit recipe ??? Please let me know in comments x