Passion Fruit Recipes

2 cups of rolled oats

1 cup of low-fat milk

1 cup of apple juice

1 Tbsp honey

1/2 tsp of vanilla extract

1 green apple

2 passion fruit

Strawberries for topping

1/2 cup of natural yogurt for topping
 

Place oats, milk and apple juice in a mixing bowl. Stir well to combine. Cover with plastic wrap and refrigerate overnight. Just before serving, grate the apple and stir through the oats. Add the passion fruit pulp and honey and stir again to combine. Serve bircher museli in bowls and top with natural yogurt and strawberries.

4 Granny Smith apples, peeled, cut into ½ inch thick round slices

4 passion fruit, halved

1/2 cup caster sugar

2 strips lemon rind

Greek-style yoghurt, to serve
 

Stir the apples, passion fruit pulp, sugar, lemon rind and 1/2 cup water in a large saucepan over a medium heat until the sugar dissolves. Cover and bring to the boil. Reduce the heat to low and simmer, uncovered, for 15 minutes or until tender. Serve warm or chilled with a dollop of yoghurt.

4 to 6 ripe wrinkled passion fruit

¼ cup sugar

1 tablespoon cornstarch

1 ½ cups apricot or peach nectar

Halve passion fruit.  In a blender or food processor fitted with a metal blade, process passion fruit pulp with sugar until blended.  Strain out seeds; transfer mixture to a small saucepan.  In a medium bowl, stir cornstarch into apricot nectar; add to saucepan.  Cook and stir over medium heat until mixture thickens and bubbles.  Cook 2 minutes more.  Cool.  If preparing ahead, cover and refrigerate up to 1 week.  Makes 1 ¾ cups.  Use over ice cream, plain cake or brownies or over breakfast pancakes.

2 carambola (star fruit), sliced

3 nashi pears, cored, cut into wedges

6 passion fruit, pulp removed

3 pomegranates, halved, juiced with citrus juicer

2 tbs caster sugar

Place the carambola, nashi pears and passion fruit pulp in a large bowl. Toss to combine. Place the pomegranate juice and caster sugar in a small saucepan. Stir over medium heat for 3 minutes or until the sugar dissolves. Bring to the boil, reduce heat and simmer, uncovered, for 3 minutes. Remove from the heat and allow to stand for 5 minutes. Pour the syrup over the fruit and toss gently to combine. Serve immediately

3 egg whites

3/4 cup caster sugar

2 tsp corn flour

1/2 tsp white vinegar

1 cup creme fraiche

1 1/5 tbs limoncello

1 tbs icing sugar mixture

2 passion fruit, halved, pulp removed

1 kiwifruit, peeled, halved lengthways, thinly sliced crossways

4 strawberries, hulled, thinly sliced

Shaved fresh coconut, to serve
 

Preheat oven to 250°. Line a baking tray with non-stick baking paper. Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar and whisk until dissolved. Add corn flour and vinegar and whisk until thick and glossy. Spoon onto tray to form four 4 inch diameter meringues. Bake on lowest shelf of oven for 45 minutes or until crisp. Turn oven off. Leave pavlovas in oven, with door ajar, for 30 minutes to dry. Meanwhile, use a whisk to whisk together the creme fraiche, limoncello and icing sugar until soft peaks form. Place pavlovas on plates. Top with creme fraiche, passion fruit, kiwifruit, strawberries and coconut to serve.

1/2 cup milk

1/2 cup thin cream

3 eggs

1/4 cup caster sugar

1/2 cup fresh passion fruit pulp
 

Preheat oven to 400°. Whisk the milk, cream, eggs and sugar together in a medium bowl until well combined. Whisk in the passion fruit pulp. Pour the mixture evenly among four 1/2-cup ovenproof dishes. Bake in preheated oven for 20 minutes or until just set and light golden on the top. Remove the custards from the oven and set aside for 5 minutes to cool slightly before serving.

1 1/2 cups plain flour

1/3 cup icing sugar mixture

1 stick chilled butter, chopped

1 egg yolk

2 tbs chilled water

1 cup thickened cream

1/2 cup caster sugar

4 eggs

2/3 cup passion fruit pulp
 

Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Roll out the pastry on a floured surface to a 1/8 inch thick disc. Line a 1 ½ inch deep, 9 inch (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest. Preheat oven to 400° F. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until crisp and light golden. Meanwhile, whisk the cream, caster sugar and eggs in a medium bowl. Stir in the passion fruit pulp. Reduce oven to 320°F. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.

1 1/2 cups plain flour

1/3 cup icing sugar mixture

1 sticks chilled butter, chopped

1 egg yolk

2 tbs chilled water

1 cup thickened cream

1/2 cup caster sugar

4 eggs

2/3 cup passion fruit pulp
 

Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Roll out the pastry on a floured surface to a 1/8 inch thick disc. Line a 1 ½ inch deep, 9 inch (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest. Preheat oven to 400°F. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until crisp and light golden. Meanwhile, whisk the cream, caster sugar and eggs in a medium bowl. Stir in the passion fruit pulp. Reduce oven to 320°F. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.

Melted butter, for greasing

1/2 cup slivered almonds

3 sheets filo pastry

21/2 tbs butter, melted

3 bananas, peeled, thickly sliced

1 1/2 tbs brown sugar

1/2 tsp ground cinnamon

Passionfruit cream:

5/8 lb fresh ricotta

1/4 cup thin cream

1/4 cup icing sugar

4 passion fruit, halved, pulp removed

Preheat oven to 400°f. Brush 6 large (1-cup) muffin pans with melted butter to grease. Spread almonds over a baking tray. Bake in preheated oven for 3-4 minutes or until golden. Cut the filo sheets in 1/2 lengthways and then cut each strip evenly into 4 pieces. Line each pan with 4 pieces of filo layered at right angles, brushing each with a little melted butter first. Divide bananas among filo cases. Sprinkle with sugar and cinnamon, and then the almonds. Fold in the filo to enclose the filling. Bake in preheated oven for 15-20 minutes or until golden. Meanwhile, to make the passion fruit cream, use electric beaters to beat the ricotta, cream, icing sugar and passion fruit in a medium bowl until combined. Serve the filo parcels immediately with the passion fruit cream.

¾ stick butter, chilled, chopped

3 cups self-raising flour

3/4 cup mashed banana

3/4 cup milk

2/3 cup passion fruit pulp  

Preheat oven to 400°F. Line 2 large baking trays with baking paper. Process butter and flour until mixture resembles fine breadcrumbs. Transfer to a large bowl. Make a well in the center of the mixture. Add banana and milk. Stir mixture with a butter knife until just combined. Turn onto a lightly floured surface. Knead gently, until mixture comes together and forms a dough. Using a lightly floured rolling pin, roll dough into a ¾ inch thick, 8 inch x 12 inch rectangle. Spread 1/2 cup passion fruit over top of dough, leaving a ¾ inch border. Starting with 1 long side, roll up dough to form a log. Cut into 5 inch x ¾ inch thick slices. Place, 1 ½ inch apart, cut-side up, on prepared trays. Brush remaining passion fruit on top of each snail. Bake for 20 minutes or until golden and cooked through. Serve snails warm or cold.

1 2/3 cups plain flour

1 1/2 tsp baking powder

1/3 cup caster sugar

1/3 firmly packed cup brown sugar

1 tsp ground cinnamon

2 eggs, beaten

1 tsp vanilla extract

3 bananas, mashed

Passion fruit butter:

½ lb cream cheese

1/3 cup (4 tbs) good-quality lemon curd  

1/4 cup icing sugar, sifted

1/4 cup fresh passion fruit pulp (from about 4 passion fruit)

Preheat the oven to 320°F and grease and line a 4 inch x 8 inch loaf pan. Sift flour and baking powder into a bowl, then stir in sugars and cinnamon. Add eggs, vanilla and banana and stir until well combined. Spread into prepared pan. Bake for 45-50 minutes until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Meanwhile for the butter, place cheese, lemon curd and sugar in a food processor. Pulse briefly until just combined (don't overwork or it'll be too runny). Add the passion fruit and pulse 2-3 times to combine. Chill until ready to serve. (Passion fruit butter will keep in a sealed container for up to 1 week in the fridge.) Slice the banana bread and serve with the passion fruit butter.