Add passion to your diet

From now through until July, a summer favourite, passionfruit is readily available to create exciting cuisine, or just eat on its own.

About 50 species are native to New Zealand, Australia, the Pacific and South East Asia. In culinary creations, it pairs well with bananas, blackcurrants, coconut (toasted), gooseberry, kiwifruit, lemons, limes, mango, melons, oranges, papayas, peaches, pears, pineapples, and strawberries.
Passionfruit pulp is versatile, with uses ranging from cocktail additives, to breakfast smoothies, cheesecakes, desserts, slices, ice cream and many more.


Here are some suggestions:
1. Fold passionfruit pulp into
your morning smoothie, drizzle on top
of a smoothie brekkie bowl, or layer
with chia, yoghurt, and tropical fruits.
2. Add passionfruit pulp to icing
for slices and cakes. It works well with
citrus inspired baking.
3. Use as a topping
for the Kiwi favourite Pavlova.
4. Instead of lemon curd,
try passionfruit curd.

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