The passion fruit plant is a vigorous woody climbing vine named thus by Roman Catholic priests of the late 16th century after the passion of Jesus Christ.
The fruit is used for making sauces, gelatin, desserts, candy, ice-creams, sherbets, cake filling and icing, meringues, cold fruit soups jams and cocktails. Fermented juice is an excellent herbal digestive medicine. Passion fruit juice is also well known digestive stimulant and used for the treatment of gastric cancer.
Try these recipes.
Passion fruit-Apple surprise
Ingredients
Passion fruit pulp – 4tbsp
Apple sliced – 2 medium sized
Honey – 1 tbsp
Lime juice – 2-3 drops
Cold water – 1 class
Mint leaves – 3 - 4 for topping
Preparation
Put seeded and sliced apples, passion fruit pulp, lime juice and honey into a blender, pour cold water and blend it well. Stir well, pour it into a long glass, top the juice with mint leaves and drink immediately.
Passion fruit cream flan
Ingredients
Egg – 1
Unsalted butter – 45 gm
Castor sugar – 45 gm
Refined flour – 45 gm
Baking powder – one third teaspoon
For filling
Passion fruit pulp – 4 tbsp
Cornflour – 10 gm
Egg – 1
Sugar – 45 gm
Butter – 10 gm
Lemon – 1 (for rind)
Nuts – a few for topping
Method
Grease and flour a 10-cm diameter flan case. Cream butter and sugar till light and fluffy. Add egg, beat well till smooth. Fold in the flour and pour the mixture into the flan case.
Bake it in an oven (1800C) for 20 minutes. Turn out and cool on a wire rack. Grate the rind of lemon. Mix lemon rind, passion fruit pulp and make up a volume of 150ml with water.
Cream sugar, corn flour, and egg yolk well in a sauce pan. To this add passion fruit pulp mixture and stir well.
Boil this mixture over a low flame, stirring continuously until it thickens. Remove from fire, add butter and mix well. Allow it to cool. Fold whisked egg white to this mixture. Pour this mixture it to the flan case.
Allow it to set in the refrigerator for 10-15 minutes and serve with nuts topping.
