passion fruit

This twist on a classic Yule log uses the tropical flavours of passion fruit and coconut to create a terrific tropical centrepiece for your Christmas table

Passion Fruit, Chocolate & Coconut Roulade

butter,

gluten-free dark chocolate, chopped into small pieces

eggs,

golden caster sugar

cocoa powder

ground almonds

tub mascarpone

double cream

Malibu(optional)

icing sugar

passion fruit curd

passion fruits, flesh scooped out

coconut flakes, toasted

edible gold glitter(optional)

Passion fruit, chocolate & coconut roulade

Heat oven to 180C/160C fan/gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking parchment, then grease the parchment too. Tip the chocolate into a heatproof bowl and place it over a pan of gently simmering water. Leave to melt, stirring occasionally, then remove from the heat and allow to cool a little (alternatively, melt it in short bursts in the microwave).

Put the egg whites in a large, clean bowl, and the yolks and sugar in another. With very clean beaters, whisk the whites until they are just holding soft peaks. Transfer the beaters to the yolks bowl (no need to wash them) and beat until the sugar has dissolved and the mixture is thick and pale.

Add a large spoonful of whites to the yolks and mix with a large metal spoon to loosen the yolks a little. Add the remaining whites and gently fold into the yolks, avoiding knocking out too much air.

When nearly all incorporated, sieve the cocoa over the surface, scatter over the almonds and pour in the melted chocolate. Continue folding until the mixture is well combined, then scrape into your tin. Spread the mixture to the edges and level the surface. Bake for 15-18 mins on the middle shelf of the oven until the surface is crisp and the cake feels springy.

While still warm, turn the roulade out onto a large piece of baking parchment, removing the parchment you used to bake the roulade on. With a small serrated knife, make a shallow incision about 1cm in from one of the shorter edges, making sure that you don&rsquo;t cut all the way thorough. Starting from this end, roll up as tightly as you can, bending the cut piece inwards to get the centre of the roll tight, using the baking parchment to help you and stop the layers sticking. Leave to set and cool.

Tip the mascarpone, cream, Malibu (if using) and icing sugar into a bowl and whisk until softly whipped. Carefully unroll the roulade &ndash; it will crack in places, but don&rsquo;t worry. Spread a third of the cream all over the surface, leaving a border of about 1.5cm all the way around. Drizzle the passion fruit curd all over the surface and top evenly with the passion fruit flesh.

Starting from the end that you used before, re-roll the roulade as tightly as you can, bending the cut piece into the cream to get the centre of the roll tight. Place the roulade, seam-side down, on a serving plate or board and spread the remaining cream all over the outside. Press the coconut flakes all over the top and sides, and dust with a little gold glitter, if you like. Chill and serve within a few hours. Leftovers will keep in the fridge for 2 days.

Make these light-as-a-feather cupcakes with their pretty pink decoration for someone you love.

Valentine cupcakes

125 grams/4 ounces unsalted butter,

caster sugar

free-range eggs

flour

raspberries

passion fruit, sieved pulp only

500 grams/1lb 1½oz icing sugar

butter

vanilla pod, seeds only

pink liquid food colouring

milliliters/1¾oz milk

hundreds and thousands

Mango passion fruit smoothie recipe made with fresh mango slices, passion fruit juice, lime, sugar or honey, and ice.

Mango passion fruit smoothie or batido de mango y maracuya

mango

passion fruit concentrate

lime juice (from about 3-4 limes)

water

sugar (honey

lime passion fruit pulp

Place the mango slices, passion fruit concentrate, lime juice, water and sugar in a blender. Mix until smooth.

For a slushy o frozen treat consistency add ice and crush until smooth.

Serve the passion fruit mango smoothies garnished with lime slices.

The sweet and sour combination of vanilla vodka, passion fruit liqueur, freshly squeezed lime juice and a simple vanilla syrup makes this party classic unique and delicious.

Passion fruit martini

grams/3½oz caster sugar

milliliters/2fl oz water

milliliters/2 tsp vanilla extract

milliliters/2fl oz vanilla vodka

milliliters/1 tbsp passionfruit liqueur (such as Passoa)

milliliters/1 tbsp lime juice

milliliters/2fl oz Prosecco, to serve

With a rich buttery shortbread crust and an impossibly addictive passion fruit curd, your guests will be swooning over these little tarts!

Tropical Passion Fruit Tartlets

butter (at room temperature)

sugar

salt

vanilla powder (or 1/2 teaspoon vanilla extract)

all purpose flour

recipe Sweet Tart Passion Fruit Curd (from this site)

kiwi (raspberry, strawberry, blueberry

mint leaves (for garnish)

mini muffin pan

tart tamper

Preheat the oven to 325 degrees.  Spray a mini muffin tin with vegetable spray and set aside.

In a small bowl, mix together the flour and salt.  (if you have vanilla powder, mix it into the dry ingredients.  If you're using vanilla extract, add it with the sugar and butter mixture)  Set aside.

Add the butter to a large mixing bowl and beat on medium speed with electric mixer to a creamy consistency.  Add the powdered sugar and beat for 1-2 minutes until pale yellow and fluffy.  (If using vanilla extract, add it here.)

Add the flour to the butter mixture and beat on low speed until incorporated, scraping down sides of bowl as necessary.

Scoop 1 level tablespoon of dough into each muffin tin.  Use floured dough tamper, to tamp the dough into the muffin tin to form little shells.  Refrigerate for 10-15 minutes until chilled.

Bake for 10 minutes remove from oven and use your dough tamper again, to press the puffed dough down into the shell.  Bake another 5-8 minutes until golden brown.  Allow the shortbread shells to cool in the pan.  Carefully slide a very thin knife between the tart and the pan and remove the shortbread crusts. (Shortbread is naturally crumbly, so don't worry if a little cookie falls away (I call these chef's tastes).  Cool to room temperature  on a wire rack.

When shells are at room temperature, pipe or spoon curd into the shortbread shells.  Top with a piece of kiwi, or other fruit  and mint leaves for garnish.  Cover loosely with plastic wrap until ready to serve.  Best if served the same day.

This Pan Fried Salmon with Passion Fruit Sauce brings a tropical flair to celebrate summer! Salmon fillets are pan fried to perfection and then served with a vibrant, sweet and tangy passion fruit sauce.

Pan Fried Salmon with Passion Fruit Sauce

salmon

Salt and black pepper (to taste)

unsalted butter (cold)

cornstarch

passion fruit pulp (thawed)

Flesh of 2-3 fresh passion fruits (optional)

honey (or

Remove the salmon from the fridge and let it sit for 5 to 10 minutes before cooking.

Use a sharp chef's knife to make 3 or 4 shallow cuts on the skin side of each fillet, being careful not to cut into the flesh. Season the salmon on all sides with salt and pepper.

Heat one tablespoon of butter on a large nonstick skillet, over medium-high heat. Add the fillets, skin side down, and pan fry until the skin is crispy and releases easily from the pan, about 4 minutes. Carefully flip the fillets with a spatula, and cook the flesh side until firm and golden brown, no more than 1-2 minutes. Remove the fish to a plate and reserve.

Lower the heat to medium and place the skillet back on the stove. Add another tablespoon of butter and the cornstarch, whisking to make a roux.

Start pouring the passion fruit juice, whisking constantly to thicken the sauce, about 1-2 minutes. Once the sauce is thickened to the desired consistency, add the honey, fresh passion fruit flesh (if using) and a pinch of salt. Remove from heat and add one tablespoon of cold butter, whisking vigorously to emulsify.

Taste the sauce and adjust the sweetness as needed.

Arrange the salmon skin side-down on a platter, with the passion fruit sauce spooned over the fillets.

Serve immediately.

Passion fruit mousse is one of the most popular Brazilian desserts! Creamy, sweet and slightly tangy, it is easy to make and can be made with fresh or frozen passion fruit pulp.﻿

Passion Fruit Mousse

gelatin (8 grams)

heavy cream (290 grams, cold)

sweetened condensed milk (397 grams))

passion fruit pulp

Pulp of two fresh passion fruits (with seeds (about 1/3 cup))

Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.

Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.

Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.

Top with the passion fruit sauce and serve!

Making the passion fruit mousse:

Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.

Let the sauce cool to room temperature before using or refrigerating to use later.

Making the topping:

One of my favorite desserts! You will love the Tropical flavors in this mango passion fruit&nbsp;tart!  Sweet, creamy and tangy are all the wonderful flavors that will delight you! Baked in&nbsp;a nice sweet crunchy shortcrust.

Tropical Mango, Coconut, Lime Tart

flour (plus 2 Tbsp)

Tbsp sugar

Tbsp coconut (shredded)

unsalted butter

egg yolk (beaten with 1 Tbsp milk below)

Tbsp milk

egg white (lightly beaten)

eggs

mango nectar

passion fruit juice

Tbsp lime (fresh juice)

heavy cream

To make the tart shell:

In a food processor place the flour, sugar, coconut, salt, and butter. Pulse a few times until it resembles a coarse meal. Add the egg yolk mixture. Pulse until the mixture comes together into a ball. If the mixture has difficulty coming together you can add water (1 tsp. at a time).

Take the ball of dough and flatten it out on a lightly floured surface. Wrap it in plastic, then place it in the refrigerator for an hour.

Take dough, and allow it to come to room temperature.

Preheat the oven to 350'F.

On a floured surface start rolling out the dough to make a 13" circle.

Place dough in a tart shell and put a piece of parchment paper or foil on top of the shell and fill it with pie weights or beans.

Bake for about 15 minutes.

Take out of the oven, remove pie weights and parchment and bake again for another 10 minutes until the bottom of the crust begins to turn golden (about 10 minutes). Take it out of the oven and immediately brush shell all over with the beaten egg white.

Place a piece of aluminum foil on the bottom of the tart pan to catch any leakage.

To make the filling:

While the pastry is baking whisk together the eggs, sugar, mango nectar, passion fruit juice, lime juice, and heavy cream until the mixture is smooth. You can use a stand up mixer or a hand held mixer. Scoop out the foam at the top of the mixture with a spoon.

Place the filling in the tart shell* and bake for about 20 minutes.**

Place on a cooling rack and allow it to come to room temperature before placing it in the refrigerator. Allow the tart to cool completely before serving.

*To make this process easier, pour the filling into a pitcher. Place the baked shell in the oven rack, and fill with pitcher contents.

** To make sure the filling is set, slightly jiggle the tart. If you see waves or ripples while jiggling it is not set.&nbsp; If it jiggles like jello it is set.&nbsp; You do not want it to brown on the top.

Passion Fruit Bars

(125 g) all-purpose flour

(100 g) granulated sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

baking powder

½ cup (1 stick) unsalted butter, melted, slightly cooled

vanilla extract

¼ cup (31 g) all-purpose flour

¾ tsp. cream of tartar

Diamond Crystal or ½ tsp. Morton kosher salt

passion fruit juice (preferably Ceres

lemon juice

(200 g) granulated sugar

passion fruit sugar

Like lemon bars on holiday in the tropics, this two-layer confection is flavored with passion fruit juice (that’s right: You don’t need to seek out whole fruit or purée). By starting the curd on the stovetop, you’ll ensure that it sets quickly when transferred to the oven, which will keep its texture soft yet sliceable. The secret ingredient—okay, it’s cream of tartar—provides a sour counterpoint that keeps these from being cloyingly sweet, and the buttery vanilla shortbread offers just enough heft to anchor the curd while still keeping the bars melt-in-your-mouth tender.
If you do happen upon the fresh fruit, buy it—we love it spooned over each bar as an optional garnish that offers pops of crunch to counter the silky curd below.

Bon Appétit

Place a rack in middle of oven and preheat to 350°. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving generous overhang on all sides. Whisk flour, granulated sugar, salt, and baking powder in a large bowl to combine. Add butter and vanilla and mix with a rubber spatula until butter is evenly distributed. The dough should stick together in clumps while still remaining crumbly.

Transfer dough to prepared pan (you may find it easier to form into a ball first instead of working with clumps—entirely up to you) and press into pan in an even layer, working it all the way to the sides and corners.

Bake shortbread until top and edges are golden brown, 13–17 minutes. Transfer to a wire rack and let cool.

While the shortbread is cooling, whisk flour, cream of tartar, and salt in a small bowl to combine. Vigorously whisk eggs, egg yolks, passion fruit juice, lemon juice, and granulated sugar in a large saucepan just to combine. Add dry ingredients and whisk to incorporate.

Set saucepan over medium heat and cook curd, whisking constantly and making sure to get into the corners of the pan, until it begins to release steam and thicken, 9–12 minutes. Immediately remove pan from heat, add butter, and whisk until smooth.

Pour hot curd through a fine-mesh sieve onto shortbread crust, using a rubber spatula to scrape off any curd that clings to the bottom of sieve. Spread curd into an even layer, working it all the way to the sides and corners. Tent a sheet of foil over baking dish to cover loosely and bake 12 minutes.

Reduce oven temperature to 325° and remove foil from pan. Continue to bake bar until sides of curd are set but center still jiggles slightly when pan is gently shaken, 8–10 minutes more. Transfer pan to a wire rack and let bar cool, about 1 hour. Cover pan tightly with plastic wrap and chill at least 3 hours before serving.

Just before serving, slice passion fruit bars into 2" squares and top with spoonfuls of fresh passion fruit or dust with powdered sugar with a fine-mesh sieve if desired.
Do ahead: Bars can be baked 3 days ahead. Keep chilled.

If you want to take your Malibu cocktail recipes to the next level, then try Passion for Collins, which mixes coconut rum with gin for a totally tropical Summer drink!

Passion for Collins

Malibu Original

Lemon juice

Simple syrup

Passion fruit

Soda water

Lemon

Pour all ingredients except soda water into an ice-filled shaker.

 Shake until cold and strain into a chilled glass filled with ice cubes.

 Top up with soda water and a slice of lemon.

Lilikoi (passion fruit) bars are a very simple and easy dessert to make! The lilikoi’s sweet and tangy taste really brings out it’s flavors in this lovely treat.

Sweet Liliko'i (Passion Fruit) Bars

flour (divided)

tsp salt

lilikoi juice

Extract the juice from lilikoi by cutting it in half then scoop out the contents into a blender.

Turn on the blender at low speed for a few minutes to separate the seeds from the pulp and juice. Strain it through a mesh. Measure out 1 cup of the juice and set aside.

For the shortbread crust, sift 2 1/2 cups of flour into a large bowl. Also sift in the powdered sugar and salt. Whisk together. Melt the butter and combine it in the bowl until it looks crumbly.

Line a 9x13 inch baking pan with parchment paper. Pour in the crumble mixture. Pat down the mixture with your hands or anything with a flat surface. Bake it at 350 degrees Fahrenheit for 20 minutes or until it is a light golden brown. Set aside to cool.

To make the lilikoi filling, combine the sugar and flour in a large bowl. Whisk it together. Add in the lilikoi juice and eggs. Mix until it is combined well. Pour the mixture onto the finished shortbread crust.

Bake it in the oven for another 25 minute. It will look a little wobbly in the middles, but if the sides are firm, it is ready to take out from the oven. Let it cool for an hour, then chill in the fridge for two hours or more.

Cut the lilikoi bars into squares. For clean cuts, wipe your blade in between cuts. Sprinkle or dust on more powdered sugar. Serve and enjoy these onolicious lilikoi bars!

The Zombie Shot

(30 milliliters) Gold Rum

(30 milliliters) White Rum

(30 milliliters) Apricot Brandy

(30 milliliters) Pineapple Juice

(30 milliliters) Passion Fruit Juice

(15 milliliters) Jamaican Rum

Bacardi 151

Grenadine

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Learn how to make a summer-ready bourbon sour cocktail with fresh passion fruit syrup. Get the recipe here.

Passion Fruit Bourbon Sour

Basil Hayden’s Kentucky Straight Bourbon

passion fruit syrup

Top 26 passion fruit recipes from across the web

The most viewed passion fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 26 passion fruit recipes from across the web

The most viewed passion fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Passion Fruit, Chocolate & Coconut ...

Valentine cupcakes

Mango passion fruit smoothie or bat...

Passion fruit martini

Tropical Passion Fruit Tartlets

Tropical Passion Fruit Tartlets

Pan Fried Salmon with Passion Fruit...

Passion Fruit Mousse

Tropical Mango, Coconut, Lime Tart

Passion Fruit Bars

Passion for Collins

Sweet Liliko'i (Passion Fruit) Bars

The Zombie Shot

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Bourbon Passion Fruit Cocktail

Passion Fruit and Gin Fizz Cocktail

Maypop passion fruit cordial

Fassionola Syrup Recipe

Passion fruit trifle

Passion Fruit Ice Cream

The Saturn - Gin Tiki Cocktail

Basil Vodka Cocktail

Passion Fruit Curd Recipe

Mango passion fruit juice

Passion Fruit Margaritas

Passion Fruit Puree

The most viewed passion fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine