Passionfruit Skin Jam:
12 purple passion fruit skins
1 c. of sugar to each c. of pulp
juice of 1 lemon
7 1/2 c. of water
Place skins in a saucepan, add lemon juice and barely cover them with water. Boil for 20 mintues until pulp of skins becomes puffy and soft enough to be easily removed with a spoon.
Drain water from skins ans save, scrape out pulp and add on c. of sugar to each c. of pulp. Mix pulp and sugar and replace in liquid in a sauce pan. Boil quickly until syrup hells when tested. (usually about 5 minutes) Sterilze jars and pour warm jam into them. Make 2 1/2 c.
Simple Passionfruit Jelly:
4 c. of Passionfruit juice (3 pounds of passion fruit)
3 1/2 c. of sugar
2 c. of water
1 box of powdered pectin (2 1/2 oz.)
Use the blender to starin the juice. Measure sugar and 1 c. water into a sacepan. Mix well. Heat to dissolve sugar, stirring continuously. Remove from heat and add Passion fruit juice. Set aside. Mix powdered pectin and remaining 1 c. of water in a small saucepan. Pour hot dissolved pectin into Passionfruit sugar mixture and stir for 2 minutes. Pour jelly into hot containers and seal. Makes about five six ounce glasses.
Simply Passionfruit Jelly
3 c. Passion fruit juice
1 c. water
2 1/2 sugar
1 box Sure-Jell for Low Sugar recipes. Mix sugar and Sure-Jell in a medium sauce pan. Stir in 1 cup6 water, bring to a boil, stirring constantly for 1 minute. Remove fro heat and stir in juice, stir until completely mixed. Pour the jelly into hot containers and seal. Makeas about 6 six-ounce glasses.
(above 3 recipes courtesy of Passion Fruit Cookbook by: Patrick Tosse Awnley)
Passion Fruit-Peach Souffle Salad
1 Tblspn. Gelatin
1/3 c. sweetened passion fruit juice
1/4 c. sugar
1 c. hot water
2 tblspn. Cold water
1/4 teaspoon of salt
1/2 c. mayonnaise
1/2 c. diced celery
1-1 1lb. can of peach slices
Soften gelatin in passion fruit juice. Add sugar and hot water. Stir until thoroughly dissolved. Add water, salt, lemon juice and mayonnaise. Beat well with roatary beater. Pour into refridgerator freezing tray. Quick-chill in freezing unit 30 minutes, or until firm. Turn mixture into bowl and whip with rotary beater until fluffy. Fold in celery and 1 1/2 cups diced cling peaches. Pour into 1-quart mold or individual molds. Chill until firm in refridgerator, 60 minutes or more. Unmold and garnish with salad greens and remaining peaches.
Lilikoi Muffins
2 c. sifted flour
1/2 c. sugar
3 teaspoon baking powder
1/2 teaspoon of salt
1/4 c. melted butter
1 egg
1/2 cup sweetened lilikoi juice
1/2 c. milk
Sift flour, sugar, baking powder and salt. Then add margerine, egg, lilikoi juice and milk; mix. Fill 12 greased muffin cups 2/3 full of batter. Bake at 400 degrees fro 20 minutes.
Passion Fruit Mayonnaise
1 egg
1/4 c. passion fruit juice
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon sugar
1/8 teaspoon paprika
1 1/2 c. salad oil
Put all ingrediants in blender except 1 c. oil. Add remaining oil gradually.
Yield: 1 pint
Passion Fruit Sherbet:
1 c. passion fruit juice
1/2 c. sugar
1/2 c. water
1/4 c. lemon juice
1/2 c. sugar
1/2 c. water
1/4 teaspoon salt
2 egg whites
Combine the first four ingrediants, and still until the sugar is dissolved. Pour into freezing tray of refridgerator and freeze to a mush. Meanwhile boil 1/2 c. sugar and 1/3 c. water until it spins a thread or two inches long. Cool slightly. Beat egg whites and salt until stiff and your syrup slowly over them, beating constantly. Fold ino the fruit mixture and continue to freeze. Stir once during freezing.
Yield: 6 servins
Crystal Passion Fruit Pie:
Gelatin:
1 tablespoon unflavored gelatin
1/4 c. water
1 c. boiling water
1/4 c. sugar
1/2 c. passion fruit juice
Pudding:
1/2 c. sugar
1/4 c. cornstarch
1/4 teaspoon salt
1 c. milk
1/2 c. passion fruit juice
2 eggs
1 tablespoon butter or margarine
Soften gelatin in 3/4 c. water; dissolve in boiling water. Add sugar, stir until dissolved; add juice. Pour into flat pan and chill until set. Cut into small squares and fold into cooled pudding.
Combine sugar, cornstarch and alt in heavy pan. Blend in milk, passion fruit juice, eggs, and butter. Cook until thick and smooth, stirring constantly. Cool. Fold gelatin into pudding and pour into No-Roll Coconut Crust. Chill
