The fruit should look plump, despite any wrinkles in the skin.
Wrinkled skin is okay, in fact it’s great! It’s usually the sign of a very ripe passion fruit. You should actually wait to use them until they’re on the wrinkled side.
Like this . . . To let it ripen when its skin is super smooth, set it out at room temperature. As with most fruits, they should not be refrigerated to ripen.
Once they’re ripe, passion fruit can be stored in the refrigerator for up to a week or so.
In fact, the scent alone send my mind to the tropics.
The pulp of a purple passion fruit is golden yellow and intensely aromatic — the flavor ranges from sweet-tart to very tart.
3. Add the pulp to a small bowl and gently heat it to liquefy it a bit — this will make it much easier to strain.
4. Now you can strain the warmed pulp through a fine sieve to remove the seeds. If the juice doesn’t seem to be going through, use the back of a spoon to put pressure on the pulp and seeds.
It’s truly amazing, and it begins the minute you cut into the fruit.
This luscious juice can be used in sweet or savory sauces, in salad dressings, as a marinade, in cocktails, cheesecakes, ice cream, sweet mousses, and more.It’s also quite common to eat the Passion Fruit seeds. They can add crunch to salads and are often used as garnish over a recipe that includes the juice. And some simply eat everything together, right out of the skin, with a spoon.
It’s too tart for me though — I love it mostly in desserts when it’s made sweeter. (And personally, I’m not a fan of the seeds — but I’m also not a fan of pomegranate seeds so maybe it’s me.)