Passionfruit came my way this week and as I sliced into the first one, reaching for a teaspoon to scrape out the gooey insides, my taste buds were gearing up for the tarty-sweet-tangy explosion to take me back to being a kid, hopping the fence into next doors’ yard when no-one was looking to grab some of these big golden orbs from the vine hanging on the white lattice fence.
The anticipation, the excitement, the danger! And the sour!
Instead what I got was a mouthful of sweet, sweet passionfruit pulp that wouldn’t know sour if it brushed it’s teeth with a lemon.
Nor are they golden in colour but a vibrant purple so prepare for some gratuitous passionfruit pics.
Mum and Dad travel an hour to a market to get these, now that’s commitment to good fruit. They’re a relatively new strain appropriately called ‘Sweethearts.’
(The passionfruit, not my parents. Although they are sweet people).
And that is how passionfruit came my way this week.
Clafoutis. That begins with C and is pronounced clah – foo – tea. For the uninitiated a clafoutis is a French style of pan baked dessert. A simple sweet batter that can be flavoured with almost any kind of fruits (I’ve had blueberry on a couple of different restaurant menus). Cherry is arguably the most ‘traditional’. Try this one.
Passionfruit and Coconut Clafoutis
Pre-heat oven to 170*. Beat eggs, sugar, vanilla and passionfruit juice until thick and fluffy. Fold in dry ingredients and finish by beating the milk and passionfruit pulp in.
Grease your baking apparatus* with a little butter and add the mixture. I baked my little ones for 10 minutes then took them out, sprinkled a little extra sugar and coconut on top and returned them to the oven for another 5 minutes. Let them cool for about 20 mins, remove and serve whilst still warm with some crème fraiche and extra passionfruit pulp.
*This recipe will make 12 little teeny ones or 1 large one. Or 2 medium size or whatever size non – stick baking pans you have at hand. Just don’t make them too thick. No more than about an inch otherwise you’ll start having troubles.
What Kid Did
Kid helped pulping the passionfruit. Then she was measuring ingredients, beating with the electric beater and pouring the mix into the trays.
It’s still after-school snack time so all we need now is a cool refreshing drink.
Passionfruit Mint Mule Slushy
Passionfruit, ginger beer, mint, vanilla and ice.
Blend the ice, vanilla and ginger beer until it’s like a slushy. Fold in the passionfruit pulp and torn mint leaves.
So kid and I made the drinks together then had a great afternoon picnic together in the lounge room.
There were so many passionfruit that we took the rest, scraped out the guts and froze it for next time. Semi-fredo perhaps? Sorbet anyone? Or just served over some good vanilla ice cream like Mum does.
There are stories in any professional kitchen you enter about the apprentice who, upon being asked to strain the stock for the first time, pours the stock down the sink and proudly announces ‘Here’s ya bones, chef.’ Amongst others.
I had a similar experience where a kitchen hand was asked to scoop out the passionfruit and came back 1/2 an hour later with a bowl of passionfruit shells and the pulp in the bin. This stuff actually happens…