A (Dubious) Passion for Passion Fruit
I don’t quite know what to make of passion fruit. And I think the rest of the world would agree with me. I’ve often wondered why it’s called what it is when there seems to be nothing about it that evokes a strong emotional response in me.
At first glance, it seems a normal enough fruit: round, with a stem. Then when you figure out how to open one, you’re faced with a perplexing mass of slimy pulp and seeds. Then when you figure out how to eat it, you’re bound to mull over whether or not you like it. As a kid, it took me a while to finish a single passion fruit and as an adult, I’ll say that it’s something of an acquired taste.
Passion fruit smells and tastes sweet, though not overbearingly so like other fruits. And while the fruit is on “okay” ground with me, having a bag full of it is quite another thing, which often happens when there’s an overflow of generous relatives. On thinking of ways to make passion fruit easier – and more attractive – to eat, I came across this recipe for passion fruit sorbet, adapted from Easy Living. Fingers crossed!
Passion Fruit Sorbet
Prep Time: 10 hours (without an ice cream maker)
- 185 g caster (or super-fine) sugar
- 200 ml water
- 8 pieces passion fruit (the darker and more wrinkled, the better)
- juice of 1 lemon
- In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat and cool.
- Cut each passion fruit in half over a bowl. Scoop out the flesh and seeds. Put the passion fruit pulp in a food processor. Add the lemon juice and sugar mixture. Pulse for 10 seconds.
- Pour everything through a strainer into a bowl. Use a spoon to mash the mixture until only the seeds remain in the strainer. You can add some of the seeds in if you want.
- If you have an ice cream maker, churn following manufacturer’s instructions.
- Otherwise, pour the sorbet mixture into a shallow container, cover and freeze for 3 hours. To check if it’s ready, the sides and base should be frozen, with a slushy centre.
- Transfer to a mixer or to the food processir and beat until smooth. Freeze again until firm. Repeat beating and freezing twice more.
- Store in freezer until ready to serve. You can save the passion fruit rinds and use them to serve by filling each half with a scoop of sorbet.