Passionfruit Curd

Some Interesting Facts about Passionfruit:

From Wikipedia

• It is the national flower of Paraguay.
• In Puerto Rico, where the fruit is known as "Parcha", it is widely believed to lower blood pressure.
• It tastes like lemons, guava and pineapple combined.
• In Mexico, it is used to make juice or is eaten raw with chilli powder and lime. 
• A passionfruit-flavoured soft drink called Passiona has been manufactured in Australia for several decades. 
• In Australia and New Zealand it is commonly used in desserts, including as a topping for pavlova.
• The name was given by missionaries because the parts of the flower seemed reminiscent of the torture (the Passion) of Christ prior to his crucifixion.

My own personal observations:

• The fruit is ugly on the outside and gorgeous on the inside.
• The flavour is both tart and sweet.
• Is has a delicious perfume.
• When it's made into curd, you can spread it on toast and muffins. You can pop it on top of pancakes or fill pastry cases and cakes with it.
• It's best friends with cream, ice cream and yoghurt.
• Melting Moments, Pavlovas and Vanilla Slices are not the same without it.
• I wouldn't be able to make passionfruit curd without them.
• If I couldn't make passionfruit curd, I wouldn't be able to make my White Chocolate and Passionfruit Curd Cheesecake Pie  and that would be a tragedy.

I just love it... with a passion.


Passionfruit Curd
from Nigella Lawson's How to be a Domestic Goddess
Makes 350ml

11 passionfruit
2 large eggs
2 large egg yolks
150g caster sugar
100g unsalted butter

Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.

Beat the eggs, egg yolks and sugar together.

Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.

Off the heat, whisk in the pulp - seeds and all - of the remaining passionfruit, let cool slightly, then pour into the jar. Keep in the fridge.