Have you tried ... passion fruit?
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, December 06, 2012
12/06/12 at 2:48 AM
The beautiful, mottled exterior of the purple passion fruit contains an unexpected inside.
The greenish-yellow pulp is gelatinous in texture with big, black seeds.
With a spoon or fork, you can easy peel the pulp from the white peel. It tastes sour at first, then sweet.
The pulp is also highly aromatic with hints of pineapple, mango and citrus.
The purple passion fruit pairs well with other fruits and makes an appealing topping for ice cream, cakes or cheesecake. The fruit can also be cooked down to make syrup for use in beverages, sauces, frosting and pie fillings.
Here's some recipes that work well with passion fruit.
BANANA PASSION FRUIT SMOOTHIE
1 large banana
2 passion fruit
2 cups milk or soy milk
1 tablespoon wheat germ
1 teaspoon vanilla extract or paste
3-4 ice cubes (optional)
1. Slice the banana into blender. Halve the passion fruits, scoop out the seeds and fruit and add to the blender.
2. Add the soy milk, wheat germ, vanilla and ice cubes (if including), and mix on high until all the ingredients are well blended.
- adapted from Food.com
PASSION FRUIT MOUSSE WITH RASPBERRY SWIRL
1 10-ounce package frozen raspberries in light syrup, thawed
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
8 passion fruit (available seasonally at specialty produce markets)
2 1/2 teaspoons unflavored gelatin
1/2 cup sugar
3 or 4 drops of yellow food coloring, if desired
3/4 cup well-chilled heavy cream
12 raspberries for garnish
1. In a blender, purée the frozen raspberries with the syrup. Strain the purée through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring, for 1 minute. Cover and chill until cold.
2. Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula until the juice and most of the pulp has been extracted. Reserve 1/2 cup of the juice.
3. In a small saucepan sprinkle the gelatin over 1/3 cup water and heat, stirring, until the gelatin is dissolved completely. Add sugar and stir until dissolved. In a metal bowl combine the gelatin mixture, the reserved passion fruit juice and the food coloring.
4. In a bowl beat the cream until it holds soft peaks and reserve. Chill the passion fruit mixture by setting the bowl in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white. Fold in the whipped cream. Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2-cup goblets. Chill overnight, and garnish with the raspberries.
- adapted from Gourmet magazine
Have you tried ...
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And check out past "Have You Tried ..." features and recipes at tulsaworld.com/tryit
Passion fruit fast facts
- The pulp of the passion fruit is rich in Vitamins A and C, and its edible seeds are an excellent source of dietary fiber. Its pulp has also been found to be rich in antioxidants.
- The flower of the passion fruit has been used by many cultures as a medicinal supplement to treat insomnia, asthma, anxiety and menopause. The inner white rind of the Passion Fruit is currently being studied as well for its ability to reduce asthma symptoms and alleviate the pain caused by osteoarthritis.
- It grows vigorously as a vine and is able to stretch its branches across trellises, walls and the canopies of rainforest trees. Passion fruit thrives in warm to hot climates that experience moderate rainfall and rare frost.
Original Print Headline: Have you tried ... passion fruit
Nicole Marshall Middleton 918-581-8459
A swirl of raspberries adds a special touch to this mousse. CORY YOUNG / Tulsa World file