I’m a fruit of passion...




Know Your Passion Fruit
The name was given to it by the Jesuits, who used it to portray Christ’s passion to the Indians whom they were trying to convert. The fruit is an egg-shaped berry covered by a smooth skin. Passion Fruits are usually the size of small apple and yellow, pink, or purplish- brown in color. It contains a large number of black seeds surrounded by tegument, which caused the Spanish to nickname it the “little pomegranate”. The pulp is very mucilaginous, light yellow or orangey. The skin has a leathery look and should be supple to the touch; it should give to slight pressure; if it is very smooth, the fruit is immature. Avoid any fruits with a lot of black marks. It should be darkly colored, as egg-shaped as possible, large and have a heavy feel. The yellow variety is the most acidic. It is ripe when the skin is slightly rumpled; leave at room temperature, away from direct light to allow the fruit to ripen. Place in the crisper of the refrigerator to stop the ripening process. Somewhat acidic and somewhat sweet, its flesh is exquisite and flavorful, reminiscent of the guava; cut in half and eat with a spoon. It is a fruit, which is easily made into purees to make jellies, creams, sorbets and ice cream.


Passion Fruit Nutrition Facts.
Average nutritional values per 100g of passion fruit:
Calories 90
Carbohydrates 21g
Fat trace
Protein 0.2g


Passion Fruit Recipes
PASSION FRUIT AND PEAR SORBET
150g (generous 1/2 cup) passion fruit
300g (10 oz. net weight) pears
1 lemon

Peel and core the pears; dice the flesh. Remove passion fruit seeds from flesh and then dice flesh. Add juice from lemon and place in container and put into freezer. Freeze. Mix all ingredients together in a blender until smooth.


PINEAPPLE RAVIOLI WITH PASSION FRUIT CREAM
For the pineapple ravioli:
1 pineapple
2 cups of water
1 1/4 cups of sugar

For the passion fruit cream:

8 oz. passion fruit pulp
3 - 4 whole eggs
10 tbsp sugar
1/2 vanilla bean
10 oz. butter
1 sheet of gelatin
2/3 oz. fresh coriander (cilantro)

Making the passion fruit cream:

Place the pulp from the passion fruit, the eggs, sugar, half vanilla bean and half of the butter into a bowl and set over a pan of simmering water (bain-marie) for half an hour, stirring often. Add the remaining butter and the sheet of gelatin that has been soaked in water. Mix in a blender; refrigerate.When the mixture is cold, blend in the finely chopped coriander. Place into semispherical molds (1 1/4” diameter) and freeze.

Making the pineapple ravioli:

Cut the pineapple into thin slices (1/8”). Make a syrup with the water and sugar. Immerse half of the slices into the syrup and set aside in the refrigerator. Lay the other half of the slices out on cutting board. Place the semi-spheres of passion fruit cream in the center of the slices and cover with the chilled slices, enjoy.


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