It’s easy to crave for some fresh, sweet, and tangy passion fruit with the current hot weather. The pulp and seed of this tropical fruit can be eaten plain, but don’t miss out on adding them to smoothies, yoghurt, or other dishes for a great punch of flavour. With every bite, you get vitamins C and A, and polyphenols, and those plant compounds may inhibit skin cancer growth, and help with collagen synthesis. Here are three ways you can have this fruits:
1.Make islandy pancakes
In a bowl, combine 1 cup all-purpose flour, 2-tablespoons baking powder, and a pinch of salt. In a separate bowl, whisk together the pulp of 2 fresh passion fruits, 3/4 cup coconut milk, 2 eggs, 1 tablespoon sunflower oil, and 1/4 water. Combine wet and dry ingredients until the batter is free of lumps. Spoon batter into a preheated, lightly oiled skillet over medium heat. Flip pancakes when the bubbles around the edges stop forming, about 2 minutes. Continue cooking for a minute more. – Marcus Eng, executive chef at the Way Back in Denver.
2.Mix it into grain salad
Cook 1/2 cup golden quinoa in a medium saucepan with 1.5 cup water until tender, about 15 minutes. Strain off excess liquid. Fluff quinoa with a fork, spread on a pan and refrigerate to cool. Whisk 2 tablespoons passion fruit juice, 1/2 teaspoon pure maple syrup, 6 tablespoons grapeseed oil. In a large bowl, combine 1 cup cubed seedless watermelon, 1.5 cup baby urugula, pulp and seeds of one passion fruit, 1/2 avocado, diced, 1/2 cup cherry tomatoes, halved. Toss with 2 tablesppons vinaigrette and season with salt to taste. Dressing can be saved for a week. – Thomas Chen, chef-owner of Tuome in New York City.
3.Whip up a dessert bowl
In a small saucepan, combine 1/2 cup passion fruit puree and 1 tablespoon brown sugar and cook over very low heat until mixture begins to thicken, about 15 minutes (monitor closely to avoid burning). Set aside and cook completely. Blend together 1/2 banana, 1/2 Greek yoghurt, 1/2 cup soy milk, 1/2 cup ice, 1 tablespoon black sesame seeds, and a pinch of salt. Pour into a bowl, top with a dollop of Greek yoghurt, and drizzle with the passion fruit mixture. – Thea Habjanic, executive pastry chef at La Sirena in New York City.