Passion Fruit Puree

Passion Fruit Puree is exotic and fragrant, and the pulp is a versatile ingredient bound to tantalize your taste buds. Ready in about ten minutes, you'll have one of the best homemade purees to accent your favorite sweet treats.

Course beverages

Cuisine African, Caribbean

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 97kcal

Author Imma

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.

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.

Nutrition