Passion Fruit

Plant your passion fruit in a location with full sun and in soil that is well-draining, loamy, and fertile. You may need to give extra water when the plants are fruiting and less during fall and winter. However, be careful not to overwater, as this can cause root issues. Since these plants are climbers, give them something to climb on, whether it’s a trellis, arch, fence, or pergola.

Passion Fruit Curd Jars

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Ingredients (Passion Fruit Curd):

1 cup fresh passion fruit pulp (approx.12 passionfruit)

1/2 cup chilled butter, chopped

3/4 cup powdered sugar

4 egg yolks

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Ingredients (Biscuit Crumb):

7 ounces shortbread biscuit, crushed

1/2 cup coconut flakes, toasted

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Ingredients (Meringue):

1 cup powdered sugar

1/4 cup water

3 eggs whites

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Directions:

1. For the curd, strain passion fruit pulp through a sieve. Return 1/4 cup of seeds to strained juice (you will need 3/4 cup total passion fruit).

2. Combine passion fruit, butter, powdered sugar + egg yolks in a medium saucepan. Cook over low heat, stirring for about 10-12 minutes. Transfer to a bowl + chill for 2 hours.

3. For the biscuit crumb, place the biscuits + coconut in a zip-lock bag + crush with a rolling pin.

4.  To make the meringue, combine 2/3 cup of sugar with 1/4 cup of water in a small saucepan over low heat. Increase heat to medium + bring to a boil. Cook without stirring for about 6 minutes.

5. Meanwhile, using an electric mixer, beat egg whites to soft peaks. Beat in remaining powdered sugar for 1 minute until smooth. Gradually pour hot syrup into egg whites in a thin steady stream, beating constantly, until well combined. Continue beating on high speed for about 5 minutes, or until mixture cools to room temperature. Spoon into a piping bag.

6. To assemble, spoon 1/4 cup of biscuit crumb mix into the base of four 1 cup jars. Spoon in 1/4 cup of curd. Pipe in an even layer of meringue about the same thickness as curd. Repeat layers, finishing with meringue peaks.