This Passion Fruit Puree is all about this exotic and fragrant fruit’s sweet ‘n tangy taste. The juicy pulp of the versatile 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 one of the best homemade Passion Fruit Purees to accent your favorite sweet treats.
I love taking a stroll through a colorful farmer’s market and coming across some ripe passion fruit, sitting there all purple and inviting. It takes me back to lazy Sunday mornings with the family – I’d whip up some fluffy pancakes and cream and top it off with this delicious Passion Fruit Puree.
Later, I’d use whatever was left over to make myself a well-deserved fruity cocktail and savor the golden purple sunset. If you want an extra special touch for your next pudding or cake or wow your friends with some passion fruit-infused cocktails, this is the recipe you’ve been waiting for.
Versatile Passion Fruit Puree
Passion Fruit Puree is super versatile, and you can use it in savory and sweet dishes. For example, you could drizzle some passion fruit puree onto salmon to complement its smoky flavor. Or stir a spoon of homemade puree into a bowl of hearty pumpkin soup for that extra something.
When it comes to the sweet stuff, it’s all up to your imaginative taste buds, from puddings and cakes to vibrant cocktails and smoothies.
Recipe Ingredients
- Passion Fruit – This fruit has been described as tangy with a sweet note, and its seeds are crunchy. It’s the perfect foundation for this puree; the fresher, the better.
- Water – Passion fruit pulp is relatively thick and can use water’s help to make it more usable.
How to Make Passion Fruit Puree
- Halve the Fruit – Cut the passion fruit in half, holding the fruit tightly together while cutting to ensure no pulp escapes onto your cutting board.
- Scoop the pulp into a fine strainer placed over a cup. Use a spoon or spatula to squeeze out the juice from the seeds. 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. Don’t overdo it, or you might grind the seeds completely.
- 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.
Recipe Variations
- If you want a sweeter puree, simmer ½ cup of sugar and ½ cup of water for about 5 minutes. Cool it to room temperature, then blend the puree and sugar-water mixture.
- Fruity Additions – Other tropical fruits blend well with passion fruit. Citrus, pineapple, and coconut milk all taste fabulous.
Tips and Tricks
- 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, then pop the frozen cubes out into a freezer bag. That way, I can take out what I need for a single serving.
Serving and Storage Instructions
This passion fruit puree makes several mouthwatering recipes. You can throw some into a drink, cheesecake, mousse, you name it. Refrigerate it in an airtight container for a week or pour it into an ice cube tray or sealable bag to freeze for six months.
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 sweetly tart ingredient is excellent for cocktails. Whip up some exquisite passion fruit margaritas for a warm summer evening. I love to add a little juice to my sorrel drink, too. You can also serve the puree as a topping for pancakes, crepes, ice cream, and yogurt.
More Delectable Passion Fruit Recipes to Try
Conclusion
Get ready for a tropical treat with this passion fruit puree – scoop, blend, taste, and love it! How would you love to use this versatile puree? Let me know in the comments below. ❤️
Watch How to Make It
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 pulp escapes to your cutting board.
- Scoop the pulp into a fine strainer placed over a cup.
- Use a spoon to push out all the juice from the seeds.
- If you feel like there is still 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.
- Pour the blended seeds into a strainer and use a spoon to push as much of the pulp 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 passion fruit margarita or 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.
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