More recipe ideas for passionfruit

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Passionfruit icing

In a bowl, combine 2 tablespoons scooped passionfruit pulp (seeds sieved if preferred), 1 cup icing sugar and 20g melted butter. Stir until smooth, adding a little extra passionfruit juice if too thick. Use a spatula to spread the icing over custard squares or a lemon loaf. Leave to set for 1 hour before slicing to serve.

Passionfruit vinaigrette

This simple dressing can be served with a green salad, or drizzled over warm roasted vegetables. In a jar, combine 3 tablespoons passionfruit pulp, 1 tablespoon apple cider vinegar, 1 teaspoon honey and 1 teaspoon dijon mustard. Season with salt and pepper, and shake to combine. Add 4-5 tablespoons olive oil and shake again until emulsified. Check the taste by adding extra vinegar, honey or salt as needed. Keep the dressing in the fridge and use within a week. Bring to room temperature for serving.

Freeze or preserve passionfruit pulp

If you have an abundance of passionfruit the excess pulp can be scooped and frozen into individual ice cubes. Once frozen, transfer the cubes to a free-flow freezer bag, thawing cubes as needed. They are fantastic for adding to cold drinks or cocktails. The pulp can also be preserved by heating together 2 parts passionfruit pulp and 1 part sugar. Once the sugar has dissolved and mixture comes to a simmer, pour into small sterilised jars or bottles. Secure the lids and cool. Check lids have vacuum sealed and store in a cool pantry for up to 6 months. Keep in the fridge once opened and consume within 1 month.

NICOLA GALLOWAY is an award-winning food writer, chef and author of five cookbooks. She regularly teaches workshops around New Zealand on sourdough baking, fermenting and preserving. She lives in Nelson with her family on a quarter-acre with fruit and nut trees, vegetable gardens and free-range chooks.