The pulp of a passionfruit has a tart-sweet taste and lots of crunchy black seeds. It is commonly known here in Hawaii as lilikoi and there are a couple of different varieties - a yellow skinned and a light purple skinned (the purple tends to be slightly sweeter). It is lilikoi time right now so I suspect there may be a few posts that include them in the near future :) .
Surprisingly, passion fruit can be hard to find here in Oahu, but if you are lucky you can buy it at the Farmers' Market, or sometimes you are fortunate and find a vine growing wild. When Whole Foods first opened in Kahala they sold it, but unfortunately I haven't seen it there since that time. Lucky for me I was able to find some recently and decided I really wanted to make some passion fruit curd. I love it on my toast on the morning, but it also makes a wonderful filling for cakes, a delicious topping for ice cream, and can be enjoyed with scones rather than using jam.
Passion Fruit Curd
(Printer Friendly Recipe)
- 6 large eggs
- 125g butter
- 1 cup of sugar
- 1 cup of passion fruit pulp (strained of seeds, whole, or a mix)
- Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point.
- Remove from the heat and allow it to cool slightly for about 4 minutes. At this point I actually strained the mixture into a separate bowl, reserving about 3 tablespoons of the seeds which I added back in - this is optional. Place back into the pot and allow to cool.
- Beat the eggs in a bowl, add a small amount of the hot juice mixture to temper the eggs (and prevent curdling), making sure you continue to whisk. Add this mixture back into the pot.
- Place the pot back on the heat and whisk constantly until the mixture becomes thick, about 10 minutes.
- Cool the mixture in the pot which allows it to thicken a little more, then transfer to a sterilized jar(s) and store in the refrigerator.
Recipe adapted from Drizzle and Dip.