Passionfruit (Panama Red)

I planted this passionfruit vine in very early spring last year (September 08) some six months ago. The main reason for putting this in, was to cover a rather ugly fence and the fruit it would give me, would be a bonus. I am so excited as this is my very first fruit. There are loads more still to come, but they drop off the vine in their own good time, when they are ripe. Most are still green. That's fine, as it gives me time to hunt for recipes. I shall be putting this plant on my gardening blog http://salsgardensanctuary.blogspot.com/ in the next few days with a few more pictures and a bit of history of the plant and the flower. Meanwhile, here are some lovely recipes that I have found and wish to try.

Passion Fruit Freeze
2 Cups orange Sorbet
1 Cup milk
3 Passion fruit
Cut open 3 passion fruit and scoop pulp and seeds into the milk. Stir with a fork to extract the juice from the pulp. Strain into blender. Add the sorbet and blend for 15 seconds or just until all the sorbet is smooth. Pour the passion freeze into a tall, chilled glass.
If available, place a sprig of mint on top and serve immediately.

Passionfruit Curd

Many recipes require that you make this in a double boiler, and you can do that. Just mix all the ingredients and cook slowly in the double boiler for about 10 to 15 minutes, until thickened. If you do not have a double boiler, don't worry. This recipe works just as well if you keep an eye on your heat and keep stirring.

5 tablespoons unsalted Butter. ½ cup Icing Sugar. 2 tablespoons Lemon juice. ½ teaspoon Lemon zest (optional) 2 Eggs. Pulp of 3 Passionfruit, strained (about 3 tablespoons)

Melt sugar and butter in a small stainless steel or porcelain saucepan over moderate heat until sugar is dissolved. Remove pan from heat and add passionfruit juice, lemon juice, lemon zest and eggs, in that order, stirring constantly. (You don't want the eggs to congeal before they are incorporated into the mixture, therefore you add the other ingredients first to cool the temperature slightly, and then make sure you stir the eggs well when you add them) Return to stove and cook on low heat, stirring constantly, about 10 minutes, or until mixture is thickened and coats the spoon. The curd will thicken more as it cools. Refrigerate or store in sterilized jars.

Passionfruit Milk Shake

1 cup cold Milk. 2 Passionfruit. 2 large scoops of Chocolate Ice Cream. Whipped Cream for garnish (optional).

Scoop the pulp from the two fruit into the milk. Stir the mixture with a fork to extract the juice from the passionfruit pulp. Strain if desired to remove the seeds. Place ingredients in a blender and process on HIGH for 30 seconds or until smooth and creamy. Serve in a tall, chilled glass with a straw. Garnish with whipped cream, if desired.