Fresh passion fruit can be easily enjoyed with simple tools, but it lends itself well to being transformed into a curd for culinary use. This curd recipe accommodates both fresh and frozen pulp, with a focus on using 100% passion fruit. Retaining the seeds enhances the dessert's appeal and adds a unique texture. If a food processor isn't available, hand whisking is an option, but requires the eggs and sugar to be blended until smooth to avoid egg white flecks. Avoid blenders to keep the seeds intact.
If you want to use that pulp in something, you're best off turning it into a curd, since passion fruit itself isn't particularly easy to cook or bake with.
Make sure you leave those seeds in, as they add visual interest and a peppery crunch.
If you don't have a food processor, you can whisk by hand, but you'll need to whisk the eggs and sugar together first until completely smooth.
A food processor will just loosen the pulp while leaving the seeds whole.
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