Passion Fruit Puree
This passion fruit puree recipe is all about this exotic and fragrant fruit’s sweet ‘n tangy taste. The juicy pulp of the passion fruit is blended to produce a smooth ingredient bound to tantalize your taste buds in several ways. In under twenty minutes, you’ll have the perfect way to accent your favorite sweet treats and drinks.
I love strolling through the farmer’s market and coming across ripe passion fruit sitting there, all purple (or yellow) and inviting. It takes me back to lazy Sunday mornings with my family. I’d whip up some fluffy pancakes and cream and top them off with passionfruit.
Later, I’d use whatever was left over to make myself a well-deserved fruity cocktail and savor the sunset. If you want an extra special touch for your next cake or to wow your friends with gorgeous cocktails, this is the recipe you’ve been waiting for.
Versatile Passion Fruit Puree
I love having pureed passion fruit in the freezer because it’s super versatile for savory and sweet dishes. For example, you could drizzle some passion fruit puree onto grilled salmon to complement its smoky flavor. Or stir a spoonful into a bowl of hearty pumpkin soup for that extra something. It goes heavenly on anything sweet, from puddings and cakes to vibrant cocktails.
How to Make Passion Fruit Puree
- Cut the passion fruit in half, holding the fruit tightly together while cutting to ensure no pulp escapes onto your cutting board. (Photo 1)
- Scoop the pulp into a fine strainer placed over a cup. Use a spoon or spatula to squeeze out the juice from the seeds. (Photos 2-4)
- If you still see some pulp on the seeds, pour the seeds into a blender with a bit of water and pulse a few times. (Photos 5-6)
- Pour the blended mixture through a strainer, using a spoon to push as much pulp through and leave the broken seeds behind. Add this pulp to your cup. (Photos 7-8)
Recipe Tips and Variations
- If you want a sweet puree, simmer ½ cup of sugar and ½ cup of water for about 5 minutes. Cool it to room temperature, then combine the puree and simple syrup.
- Other tropical fruits blend well with passion fruit. Citrus, pineapple, and coconut milk all taste fabulous.
- Use a fine strainer made of nylon or steel to ensure you get everything but the seeds.
- Passion fruit seeds and skin are edible and have health benefits (something about collagen). So, if you don’t mind the texture, you could blend the whole fruit until the pulp is fine enough not to bother you and skip the straining.
Make-Ahead Instructions
You can easily make passion fruit puree ahead of time and store it in the refrigerator or freezer for later. I like to freeze the pulp in an ice cube tray and then pop the frozen cubes out into a freezer bag. That way, I can take out what I need for a single serving. It should last 3-4 months without getting freezer burn.
FAQs
When choosing your passion fruit, look for a deep purple color and wrinkly skin. These are usually the sweetest because they’re the ripest, and juicy passion fruit smells the most fragrant.
Honestly, I start without water because my passion fruit is juicy enough on its own. Then I add water, a tablespoon at a time, to rinse extra pulp off the seeds. Keep an eye on the consistency as you blend to see whether you should add more or stop.
Puree is thicker than juice, while most passion fruit juice recipes add water and sugar to the puree.
How to Use Passion Fruit Puree
This deliciously sweet-tart ingredient is an excellent addition to desserts. I love replacing the pineapple puree with it in my homemade ice cream. Stirring a tablespoon or two into a cream cheese fruit dip is addictive. Another cool idea is adding a tablespoon or two to the coconut cream pie filling.
More Delectable Recipes for Using Fruit Puree
- Passion Fruit Margarita
- New York Cheesecake (replace the strawberries with sweetened passion fruit)
- Passion Fruit Pudding Cake
- Pineapple Juice
- Passion Fruit Juice
Watch How to Make It
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This blog post was originally published in August 2022 and has been updated with additional tips, new photos, and a video.
Passion Fruit Puree
Ingredients
- 6 passion fruit
- water (as little as needed)
Instructions
- Cut the passion fruit in half, holding the fruit tightly together so no juice escapes from your cutting board.
- Scoop the pulp into a fine strainer placed over a cup and press out all the juice from the seeds with a spoon.
- If you still see some pulp on the seeds, add the seeds to a blender with a bit of water and pulse a few times. Don't overdo it, or you might grind the seeds too small.
- Pour the blended seeds into a strainer and use a spoon to press as much of the juice through the strainer, leaving the broken seed pieces behind. Add to your cup.
- Store in an airtight container in the fridge for up to a week. You could also freeze it in an ice cube tray and then store the frozen puree in a bag for up to 6 months.
- You can thin it out with water or another fruit juice to make fresh juice.
- Serve it as a topping for pancakes, crepes, yogurt, or ice cream. You can also use it to make a passion fruit margarita or a passion fruit pudding cake.
Tips & Notes:
- Use a fine strainer made of nylon or steel to ensure you get everything but the seeds.
- Passion fruit seeds and skin are edible and have health benefits, something about collagen. So if you don’t mind the texture, you could blend the whole fruit (cut in half) until the pulp is fine enough not to bother you and skip the straining.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I planted two varieties of passion fruit along my back fence and counted 13 fruits today. They are all green an range in size from 1/2 ” to about 2″. I’m optimistic about their survival and looking forward to making puree and then the souffle.
I remember so well the first time I tasted passion Fruit cheesecake at Haile Maile General Store in Maui: the very best cheesecake I’ve ever had!
Looking forward to creating one of my own this summer!
Thank you,
Oh Wow! I wish I had passion fruit growing in my back yard! Praying your passion fruits not only survive but are extra sweet so that you can make the best souffle :)!
I loved this recipe so much!
I’m glad that you love this as much as I do. Thanks for taking the time to comment.