The name simply says it all – there is nothing more wonderful than the bittersweet flavour of passionfruit.
They are in the shops at the moment, or you may be lucky to have your own (or a neighbours!) vine dripping with fruit on your fence.
Passionfruit is grown commercially from northern New South Wales up the eastern seaboard to far North Queensland. Australian purple hybrid varieties, known to have a greater depth of flavour, include Misty Gem and Sweetheart.
It is advisable to choose fruits that feel rather heavy for their size. Passionfruit can be stored at room temperature for up to two weeks or refrigerated for up to a month. It is best to store them in plastic bags to prevent the fruit from dehydrating. The pulp freezes and stores very well. Contrary to popular belief, passionfruit does not have to be wrinkled to be considered ripe.
Passionfruit are an excellent source of beta carotene, which the body converts to vitamin A, as well as a good source of vitamin C. Also an excellent source of dietary fibre and B complex vitamins and iron.
At The Other Chef, we combine passionfruits and tomatoes from Ricardoes to create a heavenly Tomato & Passionfruit jam. This divine mix of flavours is an absolute hit during summer.
Ricardoes are open 7 days a week from 7am where you can pick your own produce and try their products in their cafe. Alternatively their Tomato Passionfruit Jam is available at our showroom, along with many other products to stimulate your summer senses.
Recipes using passionfruit are plentiful – they are an essential ingredient on the summer pavlova, or simply drizzle over quality vanilla ice-cream for a lovely treat.
Look for them at your local greengrocer, or plant a vine today!