Passion fruit are an incredibly delicious tropical fruit with a scent that’s out of this world. Their juice is quite tart and subtly sweet. Used in desserts, it’s absolutely dreamy! It’s easy and fun to learn how to juice and how to eat passion fruit.
Have you ever wondered how to eat passion fruit? Or what to do with its juice?
Once you know, you’ll want to get your hands on this amazingly aromatic, luscious tropical fruit every time they’re in season.
Let’s learn how to eat passion fruits, how to tell when they’re ripe, how to store them, and everything else in between.
Passion fruit is also called Maracuya (Spanish), Grenadille (French), Maracujá (Portuguese), Lilikoi (Hawaiian), and Chinola (Dominican Spanish.)
How to Tell if Passion Fruit is Ripe
- Wrinkled skin is fantastic — that’s how we know it’s ripe. Wait to use them until they’re on the wrinkled side.
- If the skin is smooth, let it ripen 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.)
- Choose passion fruit that feels a bit heavy for its size.
How to Juice Passion Fruit
– Slice the passion fruits in half. I find this is easiest with a serrated knife.– Use a small spoon to scoop the pulp from its skin.
– Add it to a small pot and gently heat it to liquefy it a bit — this will make it much easier to strain.
– If the juice doesn’t seem to be going through, use the back of a spoon to press down on the pulp and seeds.
The juice is now ready for all sorts of recipes.
How to Eat Passion Fruit
There are so many possibilities when it comes to how to use passion fruit . . .
- It’s amazing in all sorts of desserts — cheesecakes, chocolates, ice cream and mousse.
- It’s delicious in salad dressings.
- You can use it in a marinade for chicken or fish.
- Mixologists use passion fruit juice in tropical drinks. Check out this beautiful one!
- It’s common to eat the seeds, which add a crunch to salads and are often used as garnish over a recipe that includes the juice.
- Passion fruit can be used in savory sauces, and for a sweet sauce, just add sugar or honey to 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 a bit sweeter.)
How much juice is in one passion fruit?
There isn’t one answer for this because no two passion fruit are alike. They can vary in size and even when they’re close in size, the amount of pulp can vary.
Here’s the lowdown . . .
1¼-pounds of ripe, fresh passion fruit yields about 1 cup of pulp, and if you strain the seeds out, there should be about ½ cup juice. (Since they vary in size, it’s impossible to say exactly how many passion fruits this is, but it should be about 10 to 12, that are on the larger side.)
What does passion fruit taste like?
- Some people describe the flavor of passion fruit as the true taste and essence of the tropics. I’d have to agree with this. In fact, the scent alone sends 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.
- Passion fruit pulp is gelatinous and full of small dark seeds.
The tropical scent is truly amazing, and it begins the minute you cut into the fruit.
Where does Passion Fruit Grow?
Thought to be native to southern Brazil, passion fruit is now grown in Australia, California, Florida, New Zealand and Hawaii, and other parts of the tropics.
When is it in season?
Depending on their location, passion fruit are available almost all year, though mainly mid-summer through winter.
Passion Fruit Juice
- 8 medium-sized passion fruits
- Slice the passion fruits in half.
- Use a small spoon to scoop the pulp from their skin and add it to a small pot and gently heat it to liquefy it a bit — this will make it much easier to strain.
- 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 press down on the pulp and seeds.
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