Passion Fruit Curd

Passion Fruit Curd

Passion fruit, also sometimes written as passionfruit, is one of the best smelling fruits out there. Ripe fruit has a stong, sweet, floral scent that just makes you feel as though you’re somewhere tropical. More often than not, the passion fruits sold in US markets are a bit on the dry side, so I’m always thrilled when I can get my hands on some fresh, plump fruits. The two that inspired this batch of curd came from a friend who grows them.

The curd is made the same way as a lemon curd or a lime curd, using the juice of the passion fruit and combining it with sugar and eggs. Passion fruits usually have a fair amount of tart juice to give off when you cut into them, and you can extract some more by pressing the seeds and pulp through a strainer. I like to reserve the seeds and stir some in at the end of the curd-making process, and I do it for the same reasons that most passion fruit recipes do. It’s partially because the seeds are a dead-giveaway for the passion fruit flavor, but also because the black seeds at a nice contrasting color and texture to the mix.

If the scones in the picture look familiar, it’s because I served this curd with the coconut scones I posted the recipe for earlier this week. The combination of the coconut and passion fruit made for a very tropical treat. The passion fruit will go with many other dishes, from pancakes and waffles, to scones and muffins of almost any flavor. You can use it in place of lemon curd in tarts, cupcakes and cookies, as well.

Passion Fruit Curd
1/3 cup strained, fresh passion fruit juice (2 large passion fruit, 3-4 small)
6 tbsp sugar
1 large egg, room temperature
1-2 tbsp passion fruit seeds and pulp

Starting with fresh passion fruit, strain your passion fruit pulp to get all the juice out. Reserve 1-2 tbsp seeds and pulp.
In a small sauce pan, over medium heat, combine sugar and passion fruit juice. Stir until sugar is dissolved.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot sugar syrup into the egg. Beat until very smooth, then pour through a strainer and back into the saucepan.
Cook over low heat, stirring constantly, until the curd comes to a boil and is thick. Remove from heat and stir in reserved seeds.
Transfer to a small airtight container and store in the fridge. Chill completely before serving.

Makes about 2/3 cup.

11 comments

  1. Ohh…I would really loved to taste it! It really looks delicious :)

  2. Excellent color, great flavor, I will be trying this as well. Great stuff

  3. Thanks for sharing this nice recipe. i never try this before and i will make some in this weekend.

  4. If patients do experience this they should report to their doctors immediately.; flight discounts ihpufg; usa airfares qux; cheap airline tickets to las vegas rdmqqa; cheap tickets to london hnod;

  5. Those people who have chronic pains from moderate to severe pain just buy Ultram it can relieve your pain in an instant.; cheap air tickets 8O; airline tickets to las vegas ssahb; cheap air tickets =OO; europe airline tickets 18682; las vegas airfare 6954;

  6. Since this is the hottest diet pill demand is high.; usa cheap airfares cmqrb; cheap plane ticket 237523; cheap plane ticket 10549; cheap flight ayiu;

  7. Maybe exercising after work is a way to add hours to your day. casino bonus 1960 online slots 9177

  8. can lisinopril cause gas 0325 amoxicillin cloxacillin in animals in europe 8-)) hoodia gordoni medical evaluation tup aciphex use in teenagers 786391

  9. 5 sildenafil natural 80732 prozac 30 286 hoodia el monte 51116 does zyban really work 1387

  10. How do you juice a passionfruit?

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top