RUB FOR PORK

THERE’S no doubt 2020 has been a year of extremes. And to the list that already includes a global pandemic, bushfires and fanfree AFL games we can now add a glut of passionfruit.

The pulp of the popular purple fruit that’s adorned countless pavs the country over is in oversupply, and while drought and hail wiped out most of the summer season’s fruit, this winter’s crop is already a recordbreaker. Jane Kennedy couldn’t be happier. The author, actor, producer and

Two medium size pork tenderloins Extra virgin olive oil

1 tsp chilli powder 1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander 1 tsp garlic powder 1 ¼ cups wholemeal flour ½ cup quick oats 2 tsp baking powder ¼ tsp sea salt ½ tsp cinnamon 1 ½ cups buttermilk 1 egg 1 tbsp olive oil, plus extra for cooking

½ cup mashed banana (125g) ¼ cup passionfruit pulp

(3-4 fresh passionfruit)

1 tsp vanilla paste or extract Extra passionfruit, to serve maple syrup, to serve natural or coconut yoghurt, to serve

Combine dry ingredients (flour through cinnamon) in a large bowl. Whisk together wet ingredients (buttermilk through vanilla) in a jug.

Pour wet ingredients into dry and stir until just combined. The co-host of the Kennedy Molloy show on Triple M says an abundance of passionfruit is the perfect panacea for these strange days.

“I think passionfruit is sunny, happy, sexy and jewel-like. (Having a glut) is so quirky,” she says.

A mainstay of her family’s fruit bowl — “one of out of the five kids is obsessed with them, he’s been having it in his school lunches for years” — Kennedy says the humble passionfruit is so much more than just an accompaniment to a sponge or pav.

“I say, grab a whole bunch, scoop them out into an ice cream container and freeze them into ice cubes, and then, get adventurous, and then put them in cocktails,” she suggests. Try a gin or vodka and tonic with a couple of passionfruit ice cubes for a tangy twist on the classic drink.

As a good source of vitamin C, passionfruit is great to add to dishes in winter. Not only does it provide a burst of sunshiny freshness, but can help keep boost your immune system. It’s also a source of gut-loving fibre, which helps keep gut health in check.

“Passionfruit is often synonymous with summer, with many not realising passionfruit also has a peak season in winter, too. The winter months are a great time to enjoy passionfruit to make the most of the health benefits and add a delicious taste to all your favourite dishes,” passionfruit farmer Ross Brindley says.

It’s not just in desserts and drinks that passionfruit can shine.

Kennedy says its tart-sweet tanginess lends itself to savoury dishes, too.

“The passionfruit industry is concerned people in the south (of Australia) don’t use passionfruit in the winter — it’s a fruit you totally associate with summer. So I tried it as a salsa, and it’s really tangy and it works.”

Add the pulp to a mix of chilli, cucumber, red onion, chopped coriander and lime juice for a sharp sweet tangy salsa perfect with grilled meat.

“It just gives it another dimension and kick — white pepper

Preheat a barbecue to high. Combine the rub ingredients in a small bowl then sprinkle onto to a plate.

Lightly rub pork with olive oil and roll in the rub.

Turn the barbecue to medium and cook pork continually turning for 15 minutes, or until cooked to your liking.

Transfer to a plate. Cover with foil and rest for 5 minutes.

Add all the salsa ingredients to a small bowl gently stir and set aside.

Slice pork and serve with the salsa and a green salad passionfruit is a taste you can’t replicate. It has the sweetness but also the sharpness and tang,” Kennedy says. “Try then with roast meats, pork, chicken, and anything with a bit of chilli flavour, it will cut through well.”

And in these cooler months, Kennedy says you can’t go wrong with a self-saucing passionfruit pudding.

“Self-saucing puds – it’s crazy how easy they are. And they’re so impressive,” she says. “A passionfruit self saucing pudding is something that will go down well in as a treat.”

As they say in the classics, there’s never been a better time to add some passion (fruit) to your plate.