The Best Passion Fruit Recipes

Community, Tastebuds

If you’ve lived in or around this area long enough, you’ve more than likely seen or heard about a native, herbaceous vine called passionflower (passiflora incarnata), otherwise known as maypop. While incredibly common, abundant, and considered by some to be invasive, the plant is traditionally used medicinally and is quite delicious.

This fast-growing perennial can grow rampant if left unused. However, the good news is this perennial vine, which grows between fifteen and thirty feet tall, will eventually die in the same colony from where it sprouted. These short-lived perennials tend to “pop up” in different places over time. (1)

The passionflower, otherwise known as maypop, gets its names from several backgrounds. The most common name “maypop” is thought to be derived from the fun kid’s pastime of jumping on hollow fruit, or throwing it until the fruit “pops.” Locals have more than likely participated, seen, or at least heard about this children’s pastime.

Because passionflowers fruit between August and November, this is the perfect time to check out these wonderful passion fruit recipes!

Recipes

Passion Fruit Mousse

INGREDIENTS

  • 1 1/3 cups heavy cream, cold
  • 1 can, 14 ounces sweetened condensed milk
  • 1 cup passion fruit pulp or unsweetened juice concentrate
  • 2 teaspoons unflavored gelatin
  • 3 tablespoons water

TOPPING:

  • Pulp of two fresh passion fruits, with seeds (about 1/3 cup)
  • 1/4 cup sugar

INSTRUCTIONS

MAKING THE PASSION FRUIT MOUSSE:

  • Mix gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for half a second for the gelatin to melt. Cool slightly before using.
  • Combine heavy cream, sweetened condensed milk, passion fruit pulp, and melted gelatin in the blender. Blend for 5 minutes.
  • Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
  • Top with the passion fruit sauce and serve!

MAKING THE TOPPING:

  • Combine fresh passion fruit pulp and sugar in a saucepan. Cook, over medium-low heat, until sugar dissolves and the mixture begins to boil. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
  • Let the sauce cool to room temperature before using or refrigerating to use later.

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