Gaby's Farm - Tropical Recipes
There are a number of varieties of passionfruit (Passiflora), some are sweeter than others, some are yellow in color, others are red or purplish in color, some are the size of a small egg, others three times as large, up to the Passiflora Quadrangularis, or the giant granadilla, which can weigh as much as two pounds. The sweeter varieties can be eaten out of hand, seeds included. Just cut the fruit in half, scoop out the pulp, which surrounds the tiny, swallowable seeds, and enjoy. Our ‘Guassu’ is the size of a large Delicious apple and may weigh up to twelve ounces and give eight ounces of pulp. Remember to let your fruit ripen fully!
Passionfruit Juice 1
Cut some passionfruits in half. Scoop out the pulp with a spoon. Pour in a blender. Pulse on and off briskly a few times, to detach the pulp from the seeds without breaking the seeds. Add water (about the same amount of pulp,) a couple of teaspoons of sugar, and pulse on and off again to further detach the pulp from the seeds. Add more water, depending on the acidity of the fruit, more sugar to taste, pass through a colander and refrigerate. Serve with crushed ice.
As a rule, consider a ratio of one part fruit juice to three parts of water. The sweeter the fruit, the less water must be added.
The pulp can be frozen and kept in the freezer for a year. Freeze in small containers in order to enjoy throughout the year.
Passionfruit juice 2
Cut fruit in half, scoop out the pulp, pour in a plastic cup, add some sugar, crushed ice, and partially crush pulp, using a whisk. Seeds will give out some juice, but will be still surrounded by some of the pulp. Add water and sugar to taste. Refrigerate and serve with seeds.
Make a passionfruit juice. Add sugar to taste. Pour into ice cube trays and freeze. Keep in plastic storage bags in freezer and serve with any summer drink for a fruity flavor. The melting passionfruit mixes well with so many refreshing drinks!
Tropical Fruit Punch
- 1 large can (32 oz.) pineapple juice
- 2 large cans frozen orange juice
- Juice of 3 “Guassu” passionfruit
- Some sugar (optional)
- Barbancourt Rum to taste (optional)
- One 32 oz. bottle carbonated drink (Gingerale, Seven-Up)
- Decorate Punch with fresh strawberries and cubed mangoes.
- Serve chilled, with Passionfruit ice cubes
Peel one ripe mango, cut into slices and puree in blender. Add the pulp of one “Guassu” fruit, without the seeds (use same method as above to make the juice.) Add some sugar and puree. Add two-three scoops of vanilla ice cream and ½ cup milk. Serve in tall glasses with a straw. Decorate with a slice of mango.
Boil 2 cups water with 2 cups sugar.
Cut 4 Guassu passionfruits. Extract pulp and juice, pulsing on and off the blender. Pour pulp in boiling water. Syrup is ready when drops begin to fall slowly out of the spoon. Pass through a colander. Cool. Store in a bottle and refrigerate. This syrup is delicious over passionfruit ice cream or vanilla ice cream.
Tropical Fruit Salad
This delicious summer treat is served as a dessert.
- 2 to 3 large “Guassu” passionfrujit
- 2 large ripe mangoes
- 1 ripe, sweet pineapple
- 1 large ripe Mamey Americana (if available)
- 2 ripe but firm bananas (bananas should barely begin o show tiny brown spots)
- 4 sweet oranges
- 1 pint strawberries
- Juice of 1 lime
Cut passionfruit and scoop out the pulp with seeds in one large bowl. Peel mangoes and pineapples and cut in cubes. Peel and slice oranges, cut slices in center, remove seeds and add orange pulp to bowl. Cut mamey Americana in cubes and add to bowl. Add strawberries, juice of lime. Sweeten with sugar to taste. Refrigerate. Also refrigerate bananas at the same time. When ready to serve, peel and slice bananas, pour some fresh lime juice over bananas and immediately mix with the other fruits.
Optional: Some may like to add Red wine, or Champagne, to the salad. It is delicious with or without.