Too Much Passion

An abundance of zucchini isn’t always welcome—especially when shared with the neighbors. But an abundance of passionfruit? Bring it on!

Passionate Margarita

I got a box in the mail the other day. It was from my friend Drew, who lives on a barrier island off the southwest coast of Florida. He sent a couple dozen passionfruit, fresh off the vines that grow in his yard. If you’ve never seen a passionfruit, you might not be impressed. The fruit looks kind of like a big egg that’s gone bad: speckled, blackened and wrinkled. But, when you cut inside, the treasure is revealed: a thick, bright-yellow liquid that holds a cluster of black seeds. But the big deal is the fragrance. It smells like, well, passion.

Drew had been trying to keep up with the harvest. “I’ve been making mousse, sorbet, martinis, cakes and sauces. The vines are taking over my house, growing in the lattice on the deck, and even as ground cover,” he says. Fortunately, he got the idea to send a few to friends up north. Should I send him a box of zucchini? Instead, I think I’ll send him a recipe for the cocktail my partner and I made.

Golden Daiquiri

The Golden Daiquiri

(makes 2 cocktails)
2 ripe passionfruit
5 oz. white rum
4 teaspoons simple syrup
2 tablespoon fresh lime juice

Cut the passionfruit in half and scoop the pulp into a small bowl. Add simple syrup, rum and lime juice. Do not even think of using anything but fresh lime juice.

Push the whole mixture through a coarse sieve and pour into a shaker with ice.

Shake until cold; pour into a wine glasses with several cubes of ice. Garnish with a few seeds from the passionfruit. Although somewhat unorthodox, the wine glass concentrates the aroma of the passionfruit.

Passionate Margaritas

Each passionfruit contains a small mass of fragrant pulp and seeds.

(makes 2 cocktails)
2 ripe passionfruit
4 oz. tequila
2 oz. Cointreau
2 tablespoons lime juice

Cut the passionfruit in half and scoop the pulp into a small bowl. Add simple syrup, rum and lime juice.

Push the whole mixture through a coarse sieve and pour into a shaker with ice.

Shake until cold; pour into chilled cocktail glasses. Garnish with a few of the seeds from the passionfruit.

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4 Responses to Too Much Passion

  1. Anonymous says:

    I have been looking for some passionfruit seeds for some time now. I grew up with it growing in our yard, and enjoyed the juice make with it. Enjoy your drinks.Lemongrass

  2. Drew says:

    I’m so glad you guys enjoyed the fruit I sent you. Your recipes sound delicious! I’ll have to try them next time I have friends over. The fruit production is slowing down a bit, but I’m still finding a few ripe ones every day.

  3. Ad Hudler says:

    Dude, those recipes look great! You need to tell your readers that the other best way to eat them is in the raw, standing in front of the sink, slurping and moaning with pleasure as you suck the seeds from the membrane.-AdAdHudler.com — Blogging laughter daily.

  4. Susy says:

    OOOOOOO, I love Passion Fruits. I grew up in South American (they’re called Maracuya’s down there). We drank the juice all the time in season. The sorbet is particularly delicious!

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