Wednesday, July 14, 2010
The Fruit of Passion
I was watching "4 Ingredients" yesterday and they featured a dessert made of Passion Fruit Yoghurt and fresh berries frozen to make sorbet. Then this morning, I was amazed to find some Passion fruits in the market. I immediately grabbed some.
Passion fruit is not a regular fare in the market unlike other fruits like guyabano or pomelo, You are lucky if you spot a few vendors selling them on regular days. They are generally not treated as a delicacy by the public despite their rareness; instead they are seen as wild forest fruit in the likes of manzanitas, yambo and starfruit which have a following on a certain limited demographic (usually older people).
Chances are, you are more likely to find passion fruit in elementary schools hawked alongside green mangoes, santol and "sundot-kulangot" (a small bamboo vessel containing molasses that you pick with a bamboo stick). The kids like its asim taste. The more sour it is, the better it sells.
I, too, have seldom encountered passion fruit. Like, in my entire life, I have only eaten the actual fruit about 20 times yet. That's less than twice a year. But I do consume food products that contain passion fruit as in yogurt, juices and confectionery.
I would describe it as a yellow round citrus with quite a hard skin (not that would give when you press it). Inside you'll see black seeds surrounded by juicy yellowish pulp that are not segmented unlike most citruses. You take out the pulp with a spoon or even with just your tongue or teeth and the juices will burst in your mouth wonderfully. You can choose tos pit out the soft seed or swallow them. It tastes citrusy like a lemon or calamansi, only sweeter.
Another way to enjoy it is by making a juice drink out of it. I made one this morning.
Passion Fruit Lemonade
The pulp of 5pcs Passion Fruits
1/2 cup simple syrup
1/2 liter drinking water
ice to fill the pitcher
Mix everything together in a pitcher and serve.