6 ways to eat passion fruit

6 ways to eat passion fruit

Passion fruit is like a little burst of sunshine in your mouth. This wrinkly wonder is packed with a tangy, sweet juice that’s both refreshing and addictive. It’s a tropical treat that’s as good for you as it tastes.

What’s in it for you? Packed with vitamin C, this fruity friend gives your immune system a boost. Plus, it’s got antioxidants to help protect your body from damage.

Taste sensation Imagine a mix of sweet and sour, with a hint of exotic flavour. That’s passion fruit in a nutshell. Its juice is thick and pulpy, with tiny edible seeds that add a bit of crunch.

Ready to give it a go? Check out our six ways to enjoy this tropical gem!

 

Six Sensational Ways to enjoy Passion Fruit :

 

Passion Fruit Perfection :

Simply cut the passion fruit in half and dig in with a spoon! The burst of sweet and tangy juice is a tropical delight.

Refreshing Passion Fruit Drink :

Squeeze out the passion fruit juice and mix with sparkling water for a fizzy, refreshing drink. Add a squeeze of lime and a sprig of mint for an extra zing.

Creamy Passion Fruit Yogurt :

Stir a spoonful of passion fruit pulp into your favourite yogurt for a burst of tropical flavour. Top with granola for a satisfying breakfast or snack.

Passion Fruit Popsicles :

Puree passion fruit pulp with a touch of sugar and water, then pour into popsicle moulds. Freeze until solid for a refreshing treat on a hot day.

 

Passion Fruit Cheesecake :

 

Ingredients:

  • Digestive biscuits

  • Butter

  • Cream cheese

  • Sugar

  • Eggs

  • Passion fruit pulp

  • Lime zest

Method: Crush biscuits, mix with melted butter, and press into a tin. Beat cream cheese and sugar, then add eggs, passion fruit, and lime zest. Pour over biscuit base and bake.

 

Passion Fruit Mojito :

Muddle lime wedges and mint leaves in a glass. Add white rum, passion fruit juice, sugar syrup, and ice. Top with soda water and garnish with a lime wedge.

 

Bonus : try our overnight oats with passion fruit recipe.

From The Epicerie with love.

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