Palat­able pas­sions

Dubbo Photo News - - Con­tents -

PAS­SION­FRUIT lovers can look for­ward to an early taste this sea­son with sweet and aro­matic Aussie pas­sion­fruit in peak sea­son from mid Novem­ber to April this year. Grower re­ports show that warmer con­di­tions with lim­ited rain is see­ing plenty of plump and juicy fruit al­ready dot­ting the vines.

Full-flavoured and in peak sea­son through­out sum­mer, Aussie pas­sion­fruit is the ideal fin­ish­ing touch for a range of sweet and savoury dishes. As well as be­ing nat­u­rally sweet, it packs a nu­tri­tional punch, pro­vid­ing a dose of vi­ta­min C and fi­bre, while also be­ing low in kilo­joules.

“We’ll be busy col­lect­ing fresh pas­sion­fruit by hand in Novem­ber and De­cem­ber. Once pur­ple pas­sion­fruit is ripe it pops off the vines and onto the ground, then we col­lect it as soon as pos­si­ble to pre­vent sun­burn and en­sure fresh­ness,” says Kaye Ziser, a third gen­er­a­tion farmer from the Sun­shine Coast in QLD.

The Zis­ers, a hus­band and wife team, are one of the 190 Aus­tralian pas­sion­fruit grow­ers who work hard through­out the year to de­liver top qual­ity fruit. Kaye says that she chose to grow pas­sion­fruit as she loves the taste, and it adds aroma, colour and a burst of flavour to a dish.

“It’s lovely whipped up in a healthy smoothie or used as a ce­real top­per. If you have a sweet tooth, it works well as a tasty fin­ish­ing touch for ice-cream, souf­flé and cheese­cake.”

Syd­ney-based food stylist and pas­sion­ate cook, Janet Mitchell, agrees that Aussie pas­sion­fruit makes the per­fect fin­ish­ing touch on a num­ber of dishes and can trans­form an or­di­nary dish into some­thing spe­cial.

“The tangi­ness of fresh Aussie pas­sion­fruit cuts through the sweet­ness in a dessert and pro­vides lay­ers of con­trast­ing flavour. The Aus­tralian favourite, pavlova, just wouldn’t be the same with­out the sweet and tangy taste of fresh lo­cal pas­sion­fruit.

“You can marry pas­sion­fruit up with vir­tu­ally any fruit avail­able, in ad­di­tion to baked cakes, bis­cuits, scones, mousses, pud­dings, cold desserts. The list is end­less.”

Janet has de­vel­oped a Tangy Pas­sion­fruit Sauce recipe, which can be used to trans­form or­di­nary dishes into mouth­wa­ter­ing mas­ter­pieces. You can put some pas­sion in your dishes with her de­li­cious ideas:

BRIGHT BREAK­FAST: Top thick cut fruit toast with ri­cotta, banana and a driz­zle of fresh pas­sion­fruit to cre­ate an im­pres­sive break­fast to kick start the day.

DE­LI­CIOUS DIPS: Serve crispy fried choux pas­try with melted cho­co­late and Tangy Pas­sion­fruit Sauce as a side dip to cre­ate crispy chur­ros with an ex­otic twist.

DE­LIGHT­FUL DESSERT: Layer meringues, greek yo­ghurt and pas­sion­fruit sauce in a glass serv­ing dish or cup. Top with fresh pas­sion­fruit to cre­ate a pas­sion­ate take on eton mess, that is full of con­trast­ing tex­tures and flavours.

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