The tropical fruit is amazing on its own, but here's how to use it in some delicious, seasonal ways.
Photo: Ted Cavanaugh
If summer had a flavor, it could easily be that of passion fruit: fresh and sweet, with a bright tang. (Okay, ditto with these sweet and savory recipes featuring fresh summer fruit.) In essence, what you crave most on a hot day. The pulp and seeds can be eaten plain, but don't miss out on adding them to smoothies, yogurt, or other dishes for a great flavor punch. With every bite, you get vitamins C and A, plus polyphenols. Michelle Dudash, R.D.N., says those plant compounds "may inhibit skin cancer growth and help with collagen synthesis." Here, top chefs share their take on the tropical treat.
1. Make Islandy Pancakes
Winter may be the time to cozy up with hot pancakes on a Sunday morning—but summer's the time to have a little more fun. Add passion fruit to give this classic dish a tropical twist with this recipe from Marcus Eng, executive chef at The Way Back in Denver.
- 1 cup all-purpose flour
- 2 tablespoons raw sugar
- 2 teaspoons baking powder
- Pinch of salt
- 2 fresh passion fruits
- 3/4 cup coconut milk
- 2 eggs
- 1 tablespoon sunflower oil
- 1/4 cup water
1. In a bowl, combine flour, raw sugar, baking powder, and salt. In a separate bowl, whisk together the pulp of the passion fruits, coconut milk, eggs, sunflower oil, and water.
2. Combine wet and dry ingredients until the batter is free of lumps.
3. Spoon batter into a preheated lightly oiled skillet over medium heat. Flip pancakes when the bubbles around the edges stop forming, about 2 minutes. Continue cooking for 1 minute more.
2. Mix It Into a Summer Grain Salad
Steal this summer salad from chef Thomas Chen, owner of Tuome in New York City, to make Fridays at your desk a little less bleak. You'll never go back to your #saddesksalad again.
- 1/2 cup golden quinoa
- 1 1/2 cups water
- 2 tablespoons fresh lemon juice
- 2 tablespoons passion fruit juice
- 1/2 teaspoon pure maple syrup
- 6 tablespoons grapeseed oil
- 1 cup cubed seedless watermelon
- 1 1/2 cups baby arugula
- Pulp and seeds of 1 passion fruit
- 1/2 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons vinaigrette
1. Cook quinoa in a medium saucepan with water until tender, about 15 minutes. Strain off excess liquid.
2. Fluff quinoa with a fork, spread on a pan, and refrigerate until cool.
3. Whisk fresh lemon juice, passion fruit juice, pure maple syrup, and grapeseed oil.
4. In a large mixing bowl, combine cubed seedless watermelon, baby arugula, pulp and seeds of the passion fruit, avocado, cherry tomatoes, and the cooked and cooled quinoa. Toss with the vinaigrette and season with salt to taste.
3. Whip Up a Dessert Bowl
- 1/2 cup passion fruit purée, plus extra for garnish
- 1 tablespoon brown sugar
- 1/2 banana
- 1/2 cup Greek yogurt, plus extra for garnish
- 1/2 cup soy milk
- 1/2 cup ice
- 1 tablespoon black sesame seeds
- Pinch of salt
1. In a small saucepan, combine 1/2 cup passion fruit purée and brown sugar. Cook over very low heat until mixture begins to thicken, about 15 minutes (monitor closely to avoid burning). Set aside and cool completely.
2. Blend together banana, Greek yogurt, soy milk, ice, black sesame seeds, and a pinch of salt.
3. Pour into a bowl, top with a dollop of Greek yogurt, and drizzle with the passion fruit mixture.