Passionfruit are available in the warmer months and they offer a taste of the tropics whenever they are used. There are a few varieties to choose from besides the usual round offering, including banana passionfruit, a long yellow fruit, and yellow passionfruit, that is larger than the common type and contains more pulp. Passionfruit can be eaten simply by scooping the pulp out of the shell with a teaspoon or transformed into sublime desserts. Particular favourites are to include them in tarts and custards or as filling for biscuits, on top of a sponge cake or made in into fruit syrup. In Australia the passionfruit is a must for all backyards to provide the essential topping for pavlova.
Passionfruit are widely available in the summer months and through into autumn. With their hard skins not too much can happen to passionfruit to bruise them. Passionfruit with slightly wrinkled skin have a better flavour than fresh from the vine smooth skinned ones. This is due to the pulp dehydrating a little inside as it ages, concentrating the flavours. Very wrinkled fruit is a sign of old age and should be avoided.
Passionfruit can be stored at room temperature for 1–2 weeks. If you have excess fruit, scoop the pulp out and either refrigerate or freeze in ice cubes trays until needed. It thaws perfectly. Our preferred way of preparing the pulp is to strain well, using a sieve and discard the seeds to prevent them crunching between your teeth.
Also in season...
Keep an eye out for...
Herbs: basil, chervil, coriander, marjoram, mint, oregano, sage, tarragon, thyme
Seafood: Atlantic salmon, flathead, kingfish, flounder, mussels, ocean trout, prawns, scallops, rock lobster, morenton bay bug, snapper, squid, marron, kingfish, garfish, eel, blue swimmer crab
Cheese: buffalo mozzarella, marinated feta
Content provided by Allan Campion and Michele Curtis www.campionandcurtis.com.