With their sweet and tart taste, bright color, and jelly-like flesh, I just know you’ll fall in love with every one of these passion fruit recipes.
Some people think they taste like pineapple and mango, while others say they have some kiwi and even peach flavors in there.
I just know they’re intoxicating and impossible to resist.
If you can find fresh, ripe passion fruit in the store, I highly suggest you buy them while you can.
But if you don’t have access to them fresh, frozen pulp or concentrated juice is the next best thing.
This wonderfully sunny smoothie is bright, tart, sweet, and bursting with fresh mango, passion fruit juice, and creamy coconut milk.
Unfortunately, fresh, tropical fruit is a luxury we don’t all have.
So as much as I’d love to enjoy fresh mangoes year-round, sometimes I have to opt for canned slices instead.
And that’s totally fine!
As for the passion fruit, you’ll find that most juices are loaded with sugar, which isn’t how you want to start your day.
Instead, try to find the juice from concentrate and unsweetened. Otherwise, look for passion fruit pulp in the freezer section.
So, it’s no surprise that these muffins from Down Under are loaded with the stuff.
Just like white chocolate and raspberry work so well together, you’ll find the creamy sweetness of the chocolate is the perfect way to balance out this tart little fruit.
I have to warn you that once you get a taste of this, you’ll find it hard to go back to dull wine and tired red berry sangria.
Since the pineapple and passion fruit both have a touch of sourness, you’ll want to use a sweeter wine to help balance that out.
I like to use Prosecco because I love the bubbles. But cava or Moscato will work too. And of course, you’ll add ginger beer too, which will help keep it sparkling.
Porridge will always be a smart way to start your day. It’s filling, inexpensive, and full of healthy grains.
Unfortunately, most of us opt for the same dull toppings day in and day out.
How many times this week have you had cinnamon sugar and raisins?
It’s time to brighten up that bowl with fresh, colorful fruit and an explosion of incredible flavor.
The best part is, all you have to do is slice your mango and kiwi and scoop out the passion fruit flesh. I also like to scatter some toasted coconut on top.
Both mango and passion fruit are bold flavors. So, when you put them together in a smoothie, it’s a sure-fire way to wake up your senses.
If you want that fantastic passion fruit flavor without it being too overwhelming, try this mellow-out banana recipe instead.
Use frozen bananas if you want it thick and creamy, and cut back on the milk if all you have is passion fruit juice.
When making passion fruit juice at home, it’s vital to start with ripe fruit.
You’ll know this golf ball-sized fruit is ripe when the purple skin is wrinkly and looking almost shriveled.
Since passion fruits are so small, you’ll need quite a few to make enough juice. Twenty should give you two quarts of liquid.
You’ll need a decent blender for this recipe since you’ll be blitzing the pulp, seeds and all, with water for a few minutes.
Taste the juice and add simple syrup or agave until it’s as sweet as you prefer.
Finally, pour the liquid through a fine-mesh strainer and store it in the fridge.
In the spirit of honesty, I have to admit that I didn’t like this cocktail. I absolutely loved it!
Seriously, the second I saw passion fruit, raspberry, and rum in the same sentence, I walked away from my computer to make it myself.
It was 3:30 pm on a Wednesday, but it counts as research… right?
Not only is this drink stunning, but it’s so smooth, sweet, and perfectly fruity.
Even though raspberry and passion fruit are both kind of tart, it just works.
If you only make one recipe on this list, please let it be this one.
If you’re not a fan of savory and sweet recipes, go ahead and skip to the next dish.
This salad is packed with everything from onions, tomatoes, and chicken to creamy avocado and a wonderfully sweet and acidic passion fruit dressing.
To make the dressing, just combine extra virgin olive oil with apple cider vinegar, passionfruit pulp, dijon mustard, honey, garlic, and salt and pepper to taste.
If you don’t want the seeds (though I think they add terrific texture here), use concentrated, unsweetened juice.
Keep in mind, though, that you may need to adjust some of the other ingredients.
Tart fruits work exceptionally well with yogurt, in my opinion. I love that blend of creamy goodness with sharp, fresh fruity flavors.
Pair that with crunchy dark chocolate granola and chopped pistachios, and this is a dangerous dish. Trust me; you’ll want more than one bowl.
For a boost of nutty goddess, try adding a swirl of this pistachio butter, too.
Lemonade will always be a summer favorite, with its sweet and tart flavors and refreshing cold taste.
Personally, I prefer mine with another fruit to help cut through that lip-smacking sourness.
I almost always opt to add berries for both color and flavor, with raspberries being the best of the bunch.
But this passion fruit recipe is is too good not to try. Yes, passion fruit is still a little bit tart, but you’ll find you won’t need as much sugar.
If you use fresh passion fruit pulp, you’ll need to stir it before serving, as some of it will sink to the bottom.
If you’ve never tried a self-saucing recipe before, it’s essentially a super light and tasty cake that’s baked, producing a heavenly sauce right under the sponge.
In this case, you’ll make a cake batter that includes rum, lime zest, lime juice, and passion fruit puree.
Since it also incorporates whipped egg whites, this cake is very light and airy.
It bakes in a water bath, which keeps it from cooking too fast, creating a sweet custard on the bottom.
The base for these tasty cupcakes is a blend of coconut milk, passion fruit pulp, and vanilla. So, it’s sweet, creamy, and beautifully moist.
You’ll incorporate this into the batter slowly, alternating with a simple flour mix. Unless you’re making a huge batch, I suggest you do this with a spatula.
Fold the ingredients until just incorporated, and try not to overmix. That’s how these stay nice and light.
Making bundt cakes can be hit or miss if you don’t know the rules.
To start with, it’s vital that you thoroughly grease the tin. I always use melted butter or oil and paint it on with a pastry brush.
That way, you can get into all those tiny crevices and creases.
Next, it’s just as important to get rid of any extra oil, which will soak right into your cake and make it soggy.
Just turn the pan upside down and leave it to drip while you make the batter.
Finally, always dust flour inside using a sifter and then spoon your batter inside, rather than pouring it out of the bowl.
Oh, and no bundt cake is complete without something kind of glaze, syrup, or frosting.
I recommend making the syrup discussed in this recipe so that it will soak into the cake.
Also, try making simple coconut milk and powdered sugar glaze for a pop of color.
I put these out during my last book club but didn’t say anything about them being passion fruit.
Still, my friends happily each took a slice, assuming they were standard lemon bars.
Then their faces lit up, eyes wide and excited.
“Are these passion fruit?” I nodded and smirked, watching as they grabbed their phones to document the moment.
Needless to say, everyone had two slices, and the tray was empty within minutes!
Have you jumped on the homemade popsicle train yet? Trust me; you won’t be sorry.
It’s worth the extra effort to be able to make something this delicious!
Not only do these look gorgeous with their contrasting colors and those seeds dotted throughout, but they’re ridiculously scrumptious and easy to make.
The passion fruit layer also includes mango for added sweetness (and to help keep the cost down).
This needs to be made and frozen before you add the next layer.
Once the yellow fruit layer is solid, make the coconut layer and pour that over the top, which will be the bottom when you turn them out.
Of course, if you don’t want the double layers, feel free to mix everything together and freeze as one tasty, creamy, fruity popsicle.
When it’s chilly outside, I almost always have a mid-morning coffee or tea. And what’s a morning break without something sweet, right?
Obviously, this pumpkin bread was my first fall bake, but not every day is chilly and in need of something spiced.
That’s where this dreamy passion fruit cake comes in.
Between the extra virgin olive oil, passion fruit puree, eggs, Greek yogurt, and vanilla bean paste, this cake is insanely moist.
But then, you’ll also pour over passion fruit syrup which soaks in, guaranteeing tremendous flavor and a tender crumb.
One of the best things about fresh passion fruit is that a little goes a long way.
They’re small but mighty, and just one scoop is enough to brighten any dish.
So, if you find lemon cake a little one-note, you just have to try this passion fruit pairing.
There’s no passion fruit in the cake itself, which stays lovely and zesty.
Instead, it’s just a simple glaze that will cover the top, providing a tropical twist on a classic recipe.
Move over lemon meringue; there’s a new sweet and sour tart in town!
Lemon meringue consists of a buttery pastry case, velvety smooth lemon curd filling, and a light, marshmallow topping.
Just like the passion fruit bars from above, all you need to do here is swap lemon for your favorite new fruit.
I like to blind bake the crust and then brush it with melted dark chocolate.
That will stop it from absorbing the curd and turning soggy, which means it will last longer.
How beautiful does this cake look?
From the halved passion fruit and flowers to the fluffy coconut frosting and passion fruit caramel drizzle (yes, really), you’ll have a hard time cutting into it.
Don’t worry; making the passion fruit caramel doesn’t require any crazy equipment or chef techniques.
Just add passion fruit juice to heavy cream, and make the caramel how you normally would.
I’ve made this simple mousse a few times over the last month or so.
Whenever I see ripe passion fruit, I just can’t help myself, and this recipe is super straightforward.
Start by blending the passion fruit pulp with condensed milk, but don’t blend it too smooth if you have the seeds in the pulp.
Next, whip heavy cream until stiff peaks form, and gently fold the two until smooth and delicious.
Serve it with extra pulp on top for an even more tropical flavor.
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