|Size:||1 Case (about 3-4 lbs total)|
|Origin:||USA or New Zealand, depending on availability|
Passion fruit (aka granadilla, gulpa) is a roughly plum-sized & slightly egg-shaped fruit with a thick, inedible outer rind. Once cut in half, strange but delicious yellow-orange jelly is revealed inside, dotted with small edible black seeds.
Fresh passion fruit is highly prized by chefs (particularly pastry chefs) because of its rich, incredibly complex tart-sweet flavor. Not only is it delicious in sauces, desserts, and beverages, but it is also quite potent, so you don’t have to use as much as many other fruit varieties. It is high in vitamins C, B5 and B2.
These are purple passion fruits, a variety commonly found in Australia & New Zealand. They’re smaller than yellow passion fruit, but are the variety preferred by chefs because they're richer, less acidic, and juicier.
Storage: Leave any smooth passion fruit out at room temperature until the skin begins to dimple and wrinkle and it becomes more fragrant - indications that it is ripe. Ripe passion fruit can be stored in a plastic bag in the refrigerator, but also freezes extremely well for long term storage.
Shelf Life: Up to a few days in the refrigerator once ripe, months if frozen.
RECIPES & TIPS
Passion fruit pulp is often pureed raw for use in desserts, sauces, and beverages, though it can be cooked. It excels in ice cream, sorbet, gelato, cheesecake, mousses, cocktails, and dessert sauces, and is a great way to brighten/lighten heavier desserts and entrées.
Passion fruit pairs well with cream, other tropical fruit, coconut, chocolate, seafood, chicken, and ginger. Good alcohol bases for passion fruit cocktails include sparkling white wines, dark rum, and tequila.