Notes from my Kitchen 4 – Passion Fruit

Passion fruit are easy to grow in a warm climate. They can survive mild frost, but like to be trellised so that the fruit can hang down and ripen. I have a great use for them as my children love passion fruit cordial. It is made without additives or preservatives and can be diluted with water 1:7. I tweak the recipe depending on the season, sometimes adding lemon juice, other times different herbs. Here is my current favourite recipe.
Passion Fruit and Lemon Grass Cordial
2 cups water
2 cups white sugar
½ cup passion fruit pulp
2 sticks lemon grass, outer grass removed and cut into 3cm pieces
3 sprigs lemon balm
Mix the water and sugar. Place on a low heat, stirring occasionally until the sugar is dissolved. Remove from the heat and allow to cool slightly. Add the lemon grass, passion fruit and lemon balm. Allow to steep for 2 hours. Strain and pour into a glass bottle which has been sterilised. Makes 500ml. Dilute 1:7 and serve with orange slices and fresh apple mint.

Passion Fruit Yoghurt
Mix the passion fruit pulp left over from the cordial with plain yoghurt. Serve with kiwi fruit or bananas and granola. I add this to my homemade yoghurt for a natural breakfast for my children. Having guests for breakfast? Layer yoghurt, granola and fresh fruit in glasses.

Passion Fruit Icing
Topping a vanilla sponge with passion fruit icing creates a fruity variation to your favourite recipe. Here is one I use.
25ml butter
325g icing sugar
115g passion fruit pulp
Place the pulp in a sieve to remove any excess liquid as this will make your icing too watery.
Cream the butter and icing sugar, add the pulp and mix. This makes enough to sandwich 2 sponge cakes together and ice the top.
Tip: passion fruit pulp can be frozen for up to 3 months. Defrost before using and removing any excess liquid.
Tinned passion fruit or granadilla pulp can be used in these recipes. Choose one that does not contain any added sugar.