Pulp: Passion-fruit pulp (and thinner puree) is usually sold frozen in bags or tubs. While a bit pricey, it’s worth splurging for recipes that require a lot of fruit for intense flavor, like passion-fruit ice cream.
While it might seem exotic, chances are you first tasted passion fruit as a kid without even knowing it: The fruit has been an ingredient in Hawaiian Punch for decades.
One piece of passion fruit contains about two to three tablespoons of pulp—great as a snack, but less practical in cooking. For recipes that call for a quarter cup or more, try these options.
Photography by Edmond-Francois/Getty Images
The “passion” part of passion fruit isn’t a nod to romance at all, but to religion: The vine’s spiky flower reminded 16th-century missionaries of the Passion of Christ.
With passion fruit, wrinkly equals ready to eat!
Buy: At the grocery store, give passion fruit a good sniff and choose the most fragrant one you can find. Then, be patient: Passion fruit are typically smooth at the store, but they taste their best when they look their worst. Once the skin is dark and deeply wrinkled, it’s time to dig in!
Store: To ripen passion fruit, leave them on the counter and wait. In three to five days, you’ll have a sweet treat. Once ripe, the fruit will keep in the fridge for about two weeks.
Photo courtesy Goya
Kick off a lifelong love affair with this sweet-tart tropical treat.