The Sri Lankans use the tender shoots of the passionfruit vine for salad. The Venezuelans use the shells of the fruit in a tasty compote flavoured with the juice extracted from the seeds.
So you have these beautiful sun-ripened passionfruit. Some with delicate pale yellow skins; others with purple to violet shades. There must be something that we can make with the perfect shells of these fragrant and distinctive fruit. Passionfruit will wrinkle the longer they are kept after picking. But these "over-ripe" fruit can still be used to make the compote.
Here's how it's done.
Passionfruit, five or six large
Sugar, two cups
Cloves, three or four (optional)
Water
Cut each passionfruit in two, scrape the juicy seeds into a strainer. Rub the seeds in the strainer until all the juice is extracted. Dissolve sugar in juice adding warm water a little at a time until the sugar is completely dissolved.
Cut shells into smaller pieces, quarters. Put into a pot, cover with water and bring to the boil. Add water and continue to boil at medium heat until the insides of the shells are softened. At this point, when water is reduced but not boiled off, cool and use a spoon to scrape the insides off the outside skins (which may have the unyielding texture of plastic). Otherwise, you may add the juice and sugar, removing the outside skins at the end of the process.
You may addd more sugar depending on how tart or sweet you want the compote to be.
Return soft inner parts of passionfruit to the pot with a cup of water. Add juice and sugar solution, and a couple cloves. Simmer gently. When the liquid is reduced and the passionfruit moist and tender, cool and bottle. This compote may be used with fresh yogurt or vanilla ice cream and served as a sweet. Store in the refrigerator.
So you have these beautiful sun-ripened passionfruit. Some with delicate pale yellow skins; others with purple to violet shades. There must be something that we can make with the perfect shells of these fragrant and distinctive fruit. Passionfruit will wrinkle the longer they are kept after picking. But these "over-ripe" fruit can still be used to make the compote.
 |
| passionfruit |
 |
| Purple and yellow varieties |
Here's how it's done.
Passionfruit, five or six large
Sugar, two cups
Cloves, three or four (optional)
Water
Cut each passionfruit in two, scrape the juicy seeds into a strainer. Rub the seeds in the strainer until all the juice is extracted. Dissolve sugar in juice adding warm water a little at a time until the sugar is completely dissolved.
 |
| Open and gather the juicy seeds |
Cut shells into smaller pieces, quarters. Put into a pot, cover with water and bring to the boil. Add water and continue to boil at medium heat until the insides of the shells are softened. At this point, when water is reduced but not boiled off, cool and use a spoon to scrape the insides off the outside skins (which may have the unyielding texture of plastic). Otherwise, you may add the juice and sugar, removing the outside skins at the end of the process.
You may addd more sugar depending on how tart or sweet you want the compote to be.
Return soft inner parts of passionfruit to the pot with a cup of water. Add juice and sugar solution, and a couple cloves. Simmer gently. When the liquid is reduced and the passionfruit moist and tender, cool and bottle. This compote may be used with fresh yogurt or vanilla ice cream and served as a sweet. Store in the refrigerator.
 |
| You can boil the skins with the juice and sugar, removing the waxy outside skin at any time in the boiling process. It may be easier to use a spoon to scrape the tender pith away from the skins at some point during cooking. Some people peel the skins away from the pith before boiling. |
Comments
Post a Comment