20 Fresh Passion Fruit Recipes
Some say they taste like pineapple and mango, while others believe they have kiwi and even peach qualities.
I just know they're enticing and difficult to refuse.
If you can locate fresh, ripe passion fruit in the shop, I strongly advise you to get it.
If you don't have access to fresh fruits and vegetables, frozen pulp or concentrated juice is the next best thing.
How lovely does this cake appear?
You'll have a hard time cutting into it, thanks to the halved passion fruit and blossoms, fluffy coconut frosting, and passion fruit caramel drizzle (yes, really).
Don't worry, no special equipment or culinary techniques are required to make the passion fruit caramel.
Simply combine heavy cream with passion fruit juice and make the caramel as usual.
I've prepared this straightforward mousse a couple times in the previous month or two.
I can't stop myself when I see ripe passion fruit, and this dish is incredibly simple.
Begin by mixing the passion fruit pulp with the condensed milk, but don't blend it too smooth if the pulp contains seeds.
Next, whisk the heavy cream until stiff peaks form, then gently fold in the whipped cream until smooth and wonderful.
Serve with additional pulp on top to amp up the tropical taste.
This colorful, tart, sweet smoothie is brimming with fresh mango, passion fruit juice, and creamy coconut milk.
Unfortunately, fresh, tropical fruit is a luxury that not everyone can afford.
So, as much as I'd like to eat fresh mangoes all year, I occasionally have to settle with canned slices.
That's perfectly fine!
When it comes to passion fruit, most juices are high in sugar, which is not how you want to start your day.
Instead, go for unsweetened juice from concentrate. Otherwise, look in the freezer department for passion fruit pulp.
Have you joined the homemade popsicle bandwagon yet? You won't be sorry if you do.
It's well worth the extra effort to be able to make something this tasty!
Not only do these look stunning with their clashing hues and seeds strewn throughout, but they're also extremely delicious and simple to create.
Mango is included in the passion fruit layer for extra sweetness (and to help keep the cost down).
This must be created and frozen before proceeding to the next layer.
Make the coconut layer and pour it over the top, which will be the bottom when you turn them out, once the yellow fruit layer is firm.
If you don't want the multiple layers, simply combine everything and freeze as one lovely, creamy, fruity popsicle.
Mango and passion fruit are both strong flavors. So combining them in a smoothie is a sure-fire way to wake up your senses.
Try this mellow-out banana recipe instead if you want that amazing passion fruit flavor without it being too overpowering.
If you want it thick and creamy, use frozen bananas, and reduce the milk if all you have is passion fruit juice.
It's critical to start with ripe fruit when preparing passion fruit juice at home.
When the purple skin of this golf ball-sized fruit becomes wrinkly and almost shriveled, you'll know it's ripe.
Because passion fruits are small, you'll need a lot of them to generate adequate juice. You should get two quarts of liquid from twenty.
For this recipe, you'll need a good blender because you'll be blitzing the pulp, seeds and all, with water for a few minutes.
Taste the juice and add simple syrup or agave as needed to make it as sweet as you like.
Finally, strain the liquid through a fine-mesh strainer and place it in the refrigerator.
In the spirit of candor, I must declare that I did not enjoy this cocktail. I had a great time!
I literally walked away from my computer the moment I saw the words passion fruit, raspberry, and rum in the same phrase.
It was 3:30 p.m. on a Wednesday, but research counts, right?
This drink is not only beautiful, but it's also smooth, sweet, and deliciously fruity.
Despite the fact that raspberry and passion fruit are both tart, it just works.
If you only make one recipe from this list, make it this one.
If you don't like savory and sweet recipes, move on to the next one.
This salad has it all: onions, tomatoes, chicken, creamy avocado, and a deliciously sweet and tangy passion fruit vinaigrette.
Simply blend extra virgin olive oil, apple cider vinegar, passionfruit pulp, dijon mustard, honey, garlic, and salt and pepper to taste to make the dressing.
If you don't want the seeds (which I think add great texture here), use concentrated, unsweetened juice instead.
However, keep in mind that some of the other ingredients may need to be adjusted.
This Raspberry & Passion Fruit Greek Yogurt Granola is absolutely delicious, and it's also quick and simple to make. The ideal breakfast option!
Tart fruits, in my opinion, pair particularly nicely with yogurt. I adore the combination of creamy richness and bright, fresh fruity flavors.
This dish is hazardous when paired with crisp dark chocolate granola and chopped pistachios. You'll want more than one bowl, believe me.
Add a swirl of this pistachio butter for that extra nutty goddess kick.
With its sweet and tangy flavors and refreshing chilly taste, lemonade will always be a summer favorite.
Personally, I like mine with another fruit to help cut through the sourness.
I nearly always add berries for both color and flavor, with raspberries being my favorite.
But this passion fruit recipe is too good to pass up. Yes, passion fruit is still little tart, but you won't need as much sugar.
If you use fresh passion fruit pulp, stir it before serving because some of it will settle to the bottom.
If you've never tried a self-saucing recipe, it's simply an incredibly light and delicious cake that bakes, making a lovely sauce directly under the sponge.
In this example, you'll mix a cake batter with rum, lime zest, lime juice, and pureed passion fruit.
This cake is incredibly light and fluffy due to the addition of beaten egg whites.
It bakes in a water bath, which prevents it from overcooking and resulting in a sweet custard on the bottom.
Coconut milk, passion fruit pulp, and vanilla make up the base of these delectable cupcakes. So it's sweet, creamy, and oh-so-moist.
This will be progressively incorporated into the batter, alternating with a plain flour mixture. Unless you're making a large amount, I recommend using a spatula.
Fold the ingredients until barely combined, being careful not to overmix. That's how they stay so light.
Passionfruit is popular in Australia, and it can be found in everything from pavlova to wasabi-infused salad dressing.
So it's no wonder that these muffins from Australia are laden with it.
The creamy sweetness of the chocolate is the perfect way to balance out this tangy tiny fruit, much like white chocolate and raspberry do.
I must warn you that once you try this, you will find it difficult to go back to boring wine and stale red berry sangria.
Because the pineapple and passion fruit are both a little acidic, a sweeter wine will help balance things out.
I like Prosecco because I enjoy the bubbles. However, cava or Moscato will also work. You'll also add ginger beer, which will help keep it sparkling.
Porridge is usually a good way to start the day. It's filling, cheap, and high in healthful grains.
Unfortunately, most of us eat the same toppings every day.
How many times have you consumed cinnamon sugar and raisins this week?
It's time to fill your bowl with fresh, colorful fruit and an explosion of flavor.
The best thing is that all you have to do is slice your mango and kiwi and scoop out the flesh of your passion fruit. On top, I like to sprinkle some toasted coconut.
If you don't know the rules, making bundt cakes can be difficult.
To begin, it is critical to properly grease the tin. I always use melted butter or oil and a pastry brush to apply it.
You'll be able to get into all the little nooks and folds this way.
It's also critical to remove any excess oil, which can soak into your cake and make it mushy.
Simply turn the pan upside down and let it aside to drip while you prepare the batter.
Finally, rather than spilling the batter out of the bowl, always dust it with flour and then spoon it in.
And, of course, no bundt cake is complete without some form of glaze, syrup, or icing.
I recommend cooking the syrup mentioned in this recipe ahead of time so that it can soak into the cake.
For a splash of color, make a simple coconut milk and powdered sugar coating.
I served these at my previous book group but didn't mention that they were passion fruit.
Nonetheless, my buddies each accepted a slice, figuring they were ordinary lemon bars.
Their faces brightened up, their eyes big and excited.
"Do these look like passion fruit?" I nodded and laughed as everyone grabbed their phones to capture the occasion.
Needless to say, everyone had two pieces, and the tray was quickly depleted!
When it's cold outdoors, I nearly usually have a cup of coffee or tea in the middle of the day. And what's a morning break if not something sweet?
This pumpkin bread was obviously my first fall bake, but not every day is chilly and calls for something spicy.
This is where this luscious passion fruit cake comes in.
This cake is unbelievably moist thanks to the extra virgin olive oil, passion fruit puree, eggs, Greek yogurt, and vanilla bean paste.
However, you will also pour over passion fruit syrup, which will soak in and ensure amazing flavor and a soft crumb.
One of the nicest aspects of fresh passion fruit is that a small amount goes a long way.
They're little yet powerful, and one scoop will enhance any dish.
So, if you think lemon cake is a tad one-note, try this passion fruit combo.
The cake itself contains no passion fruit and hence remains wonderful and zesty.
Instead, a simple glaze will cover the top, adding a tropical twist to a classic recipe.
Move over, lemon meringue; a new sweet and sour tart has arrived!
Lemon meringue is made with a buttery pastry shell, a velvety smooth lemon curd filling, and a light marshmallow topping.
Just like the passion fruit bars, all you have to do here is substitute lemon for your favorite new fruit.
I like to blind bake the crust before sprinkling it with melted dark chocolate.
This will keep it from soaking the curd and becoming mushy, allowing it to last longer.
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