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.
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 passion fruit 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.]
- 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
- 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.
- 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.
- Remove from heat and allow to cool. The mixture will continue to thicken as it cools.
- Pour into jars and cover with lids. Store in the refrigerator for up to 1 week.
2 quart heavy bottom sauce pan or double boiler
8-ounce or 4-ounce jars with lids
References
More Recipes with Fruit
yum-e says
November 20, 2008 at 10:36 pmOh 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 =)
JavaMom says
November 21, 2008 at 1:04 amOh 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
White On Rice Couple says
November 21, 2008 at 3:16 amWah!!! 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! 😀
Elle says
November 22, 2008 at 12:41 amLove 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!
Natashya says
November 23, 2008 at 8:41 pmThat sounds so wonderful. I have never had passionfruit, I guess it doesn’t make it that far north!
What great friends you have. 🙂
Sue says
November 23, 2008 at 9:55 pmOh how cool!
Courtney says
November 23, 2008 at 10:53 pmOh you are lucky. I look and look and can nevr find it. Great looking curd. Lucious.
Nate says
November 24, 2008 at 1:32 amPassion 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!
Sam says
November 24, 2008 at 4:36 pmI can only imagine how good this is!
mark patterson says
March 7, 2009 at 2:37 amA 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
Jennifer says
April 23, 2010 at 4:11 pmQuestion: 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?
Andrea says
April 23, 2010 at 8:26 pmHi Jennifer. Yes, you will need to strain the seeds. I have updated the recipe with that instruction in the ingredients.