Passion Fruit Curd

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Andrea's Recipes - Passion Fruit Curd

We’re breaking away from our regularly scheduled autumn foods programming to bring you something tropical and fragrant and oh so delicious.

I have a bit of location envy when it comes to certain food bloggers, specifically those who live in climates that support subtropical fruits and vegetables and extended season gardening, and two of my very favorite food bloggers, Todd and Diane of White on Rice Couple, live in that kind of happy situation. They have a fantastic blog with gorgeous photos and a bountiful garden. Have you seen their garden video? Well in addition to all that talent in the kitchen, in the garden, and behind both still and video cameras, they have generous hearts.

Diane remembered an off-the-cuff comment I left one time about their access to local passion fruit and dropped me an email a few weeks ago saying she wanted to send me some of their passion fruit. My jaw dropped and my heart skipped a beat and I couldn’t type YES THANK YOU fast enough. The very next week a small box arrived in the mail with five passion fruits and a note.

Andrea's Recipes - passion fruit note

It was a joy to smell the aroma as I opened them and the flavor was so fine it brought back memories of fresh passion fruit in the markets in Colombia. Thanks and hugs to Diane and Todd for this very special gift and for bringing back some wonderful memories.

I slurped up one of them then managed to get a total of 1/4 cup of juice from the rest, so I supplemented with some frozen pulp to make this tasty curd. The curd is very easy to make, you just need to stay with it and continue stirring while it cooks. It tastes great on biscuits or put it between cake layers.

Makes about 20 ounces of curd.

[Updated April 23, 2010.]

Andrea's Recipes - passion fruit

PASSION FRUIT CURD

Adapted from a recipe by Jill Dunbavan (Queensland, Australia).

Equipment

2 quart heavy bottom sauce pan or double boiler
8-ounce or 4-ounce jars with lids

Ingredients

1/2 cup (120 mil) fresh passion fruit juice, seeds removed
1/4 cup (60 mil) fresh lemon juice
3/4 cup (130 g) granulated sugar
9 tablespoons (~125 g) unsalted butter
4 large eggs, whisked

Preparation

1. In the sauce pan, combine the passion fruit juice, lemon juice, and sugar. Cook over low heat until the sugar melts, then add the butter and melt.

2. Stir in the eggs and continue stirring with a whisk until the mixture thickens and coats the back of the spoon. You should be able to draw your finger through it and leave a clear trail.

3. Remove from heat and allow to cool. The mixture will continue to thicken as it cools.

4. Pour into jars and cover with lids. Store in the refrigerator for up to 1 week.

References

Wikipedia – Passion fruit

More Condiment Recipes

More Passion Fruit Recipes From Around the Blogs

Not Quite Nigella – Passionfruit Cupcakes

La Tartine Gourmand – Chocolate and Passion Fruit Tartlets

Canela & Comino – Passion Fruit Cream Puff Ring

What’s for Lunch Honey? – Passion Fruit & Orange Kefir Shake

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. says

    Oh my gosh! You are just killing me with all this yummy passion fruit things you are doing! Love it! Oh you are so lucky to have someone deliver fresh passion fruit to you – I ENVY * I ENVY! Kudos to the local grower! (well, local to your blogger friends that is) thanks for your post =)

  2. says

    Oh just reading this made my heart ache for some passionfruit. When I was in Australia on business, my co-worker’s wife taught me how to make Pavlova with a passionfruit topping that was incredible. I have the recipe written on a scrap of paper somewhere that I just have to find (buried somewhere!) and make again now that this post has stirred my memory!

    I met you at BlogHer DC and am a new fan of your site! Keep those great recipes and gorgeous pictures coming — I’m not cooking like you yet, but at least it’s great inspiration!

    JavaMoms last blog post..Yummy Thanksgiving Treats — Bree Hodges Would Be Proud Of You

  3. says

    Wah!!! Why are we so upset? Because we have no more passion fruit left to make this AMAZING curd! We can just SMELL it, oh goodness, it’s incredible.
    This is just brilliant and exciting. For sure, for sure, for sure….next season we’ll be making this. We just planted a passion fruit vine and hopefully, next year’s bounty will bring plenty of this fabulous curd.
    We’re so happy that it brought back delicious memories for you Andrea. Wait till next year, you’ll get a BIG BOX! Hugs! :D

  4. says

    Love fruit curd, but never tried one with passion fruit. Just reading your post makes me want to go out and find some! Also, the photo in your header is gorgeous!

  5. says

    Passion fruit curd is really yummy on scones.

    After seeing some vines for sale at our local farmer’s market, I’m thinking of growing my own passion fruit!

  6. mark patterson says

    A trip to Tahiti caused us to fall in love with fresh passion fruits. I have since planted a vine in the front yard (So. California) & the vine has gone absolutely mad! Not only is the vine healthy & beautiful with little maintenance, it has given the most incredible, edible fruits. We will try the curd to spread between layer cakes & maybe frost the cake with some blackberry frosting. We freeze the pulp & use as we need it. Toffee is also a great flavor with passion fruits. Thanks

  7. Jennifer says

    Question: Should I remove the seeds from the passion fruit in order to make the 1/2 cup juice? Or, can I just blend it all together?

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