|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||10%|
|Total Sugars 16g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This passionfruit sauce is simple to make and goes well with so many different dishes. Passionfruit has a tropical flavor that can be quite astringent, but they become sweeter and more complex as they ripen. Some people prefer to let them ripen until they are shriveled, almost brown, and full of juice because the enjoy the perfumed flavor of the almost overripe fruit. Try brushing this sauce over chicken while grilling it, then serve the chicken with mango salsa and rice or blend it with some olive oil to make a unique salad dressing.
To make a deliciously tart passionfruit dessert sauce, simply omit the garlic, the vinegar, the salt, and the pepper and then increase the sugar to 1/2 cup. Drizzle the sauce over ice cream or other desserts. (It goes especially well with cheesecake). If you can find fresh passionfruit, the seeds make a nice decorative touch for desserts.
2/3 cup frozen passion fruit pulp, thawed (or pulp from 2 to 3 ripe passion fruits)
1 tablespoon lime juice
1/4 cup vinegar
6 tablespoons granulated sugar
1 clove garlic, crushed
Salt, to taste
Freshly ground black pepper, optional, to taste
Steps to Make It
If using fresh passionfruit, cut each one in half and scrape the pulp into a microwave safe bowl. Heat the pulp in the microwave for 30 seconds. Strain the pulp through a fine-mesh sieve, pressing with a spoon to extract all of the pulp and juice from the seeds. Discard seeds and reserve juice.
Place the passionfruit pulp (fresh or thawed frozen pulp), vinegar, sugar, and crushed garlic in a medium saucepan. Bring to a boil over medium-low heat.
Simmer sauce for about 5 minutes, until the sauce reduces and thickens.
Remove from heat and season with salt (and pepper if desired) to taste.
Sauce may be stored in the refrigerator for up to one week.
Note: To make a dessert sauce, omit the garlic, the vinegar, the salt, and the pepper, and increase the sugar to 1/2 cup.