Salsa de Maracuyá; Passionfruit Sauce

Passion Fruit Sauce. Marian Blazes
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 3/4 cup (serves 6)

This passion fruit sauce is one of my favorite recipes. It's simple to make and goes well with so many different dishes.  Passionfruit have an exotic 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 and 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. It's also excellent drizzled over these tropical sushi rolls.  Or blend it with some olive oil to make a unique salad dressing.

To make a deliciously tart passion fruit dessert sauce, simply omit the garlic, the vinegar, the salt and pepper, and 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 passion fruit, the seeds make a nice decorative touch for desserts.


  • 2/3 cup frozen passion fruit pulp, thawed (or pulp from 2-3 fresh ripe passion fruits)
  • 1 tablespoon lime juice
  • 1/4 cup vinegar
  • 3/8 cup sugar
  • 1 clove garlic, crushed
  • Salt to taste
  • Freshly ground pepper to taste (optional)

Steps to Make It

  1. If using fresh passion fruit, 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.

  2. Place the passion fruit pulp (fresh, or thawed frozen pulp), vinegar, sugar, and crushed garlic (omit garlic if making a dessert sauce) in a medium saucepan.  Bring to a boil over medium-low heat. 

  3. Simmer sauce for about 5 minutes, until the sauce reduces and thickens.

  4. Remove from heat and season with salt (and pepper if desired) to taste.

  5. Sauce may be stored in the refrigerator for up to one week.

  6. Note:  To make a dessert sauce, omit the garlic, the vinegar, the salt and pepper, and increase the sugar to 1/2 cup.