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August 5, 2013

There have been plenty of passionfruit at my market lately and, while they're a year-round ingredient, they're particularly nice in winter to bring a bit of zing and flavour to your cooking.

I'd like to share some recipes from My Kitchen Rules 2011 winners, Sammy and Bella Jakubiak, who suggest home cooks show more passion in the kitchen and put passionfruit on their shopping lists.

“Passionfruit is such a delicious little tropical snack, I love to simply cut them in half with a serrated knife and scoop the pulp out with a spoon,” says Bella.

Sammy enjoys passionfruit too and likes to use it in desserts, not just during summer.

These four recipes show just how versatile passionfruit can be, from one end of the menu to the other.

There aren’t many people who don’t like banana bread. It’s great for breakfast or an evening snack and freezes really well. But, for those who want a little less sweetness and a little more wow factor, the sisters have created a great recipe to add a little zing. By replacing some of the banana with fresh passionfruit and combined with some coconut, you’re left with quite a complex little loaf of bread.

Banana passionfruit bread with ricotta and fresh passionfruit

265g wholemeal self raising flour
40g regular flour
1 tsp ground cinnamon
140g brown sugar
125ml milk
2 eggs, light beaten
50g butter, melted
1 over ripe banana
9 passion fruit
50g oats
50g shredded coconut
spray olive oil
200g ricotta

Preheat oven to 180 degrees. Spray a 11x21cm loaf pan with spray olive oil. Line the base and two opposite sides with non-stick baking paper, allowing it to over lap.

Sift the flours, cinnamon, and sugar into a large bowl. Place the milk, eggs, melted butter, banana in a medium mixing bowl.

Pass 6-7 of the passionfruits pulp through a sieve to remove seeds and place into bowl with wet ingredients and stir until well combined. If you still have lumps of banana, use a hand mixer to break up any large pieces.

Combine wet and dry ingredients and stir, then add oats and shredded coconut. Stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle over some left over passionfruit seeds and shredded coconut.

Bake in preheated oven for 45 minutes of until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn out onto a wire rack and cool completely.

Cut into slices and toast. Garnish with a scoop of ricotta and some fresh passionfruit pulp.

Thai turkey salad with snake beans, avocado and
passionfruit kaffir lime dressing
Serves 4, makes 8

600g skinless turkey breast
½ bunch coriander
3 cloves garlic
½ tsp salt
2 tbsp extra light olive oil
1 bunch snake beans
1 avocado, ripe
1 Lebanese cucumber
1 long red chilli
¼ cup cashew nuts, roasted
1 cup bean sprouts
½ bunch Thai basil, leaves picked
2 tbsp crispy shallots

1/3 cup passionfruit pulp (about 3 passionfruit)
2 kaffir lime leaves
1/2 lime, juiced
2 tsp fish sauce
1 tsp sugar
½ tsp ginger, freshly grate

Slice turkey breast into 1cm thick pieces. Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste, then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.

Bring a pot of salted water to the boil. Cut snake beans into 3cm batons and blanch for 30 seconds, then drain and allow to cool. Slice avocado and cucumber, chop chilli. Roast cashews until golden and fragrant. Allow to cool.

Place turkey under a hot grill and cook for about 3 minutes on either side, or until cooked through.

For the dressing, remove pulp from passionfruit. Remove stems from kaffir lime leaves and chop very finely. Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity.

For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts, bean sprouts with half the dressing. Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy shallots. Drizzle over remaining dressing and serve immediately.

Recipe by Sammy & Bella Jakubiak © Passionfruit Australia


Passionfruit and yoghurt smoothie
Serves 2

5 passionfruit
2 1/2 cups skim milk
1/3 cup low fat (light) vanilla yoghurt
2 tsp wheatgerm (optional)
1 tablespoon honey
1 crushed ice cube

Halve the passionfruit and strain through a sieve to separate the juice from the pulp. Set the pulp aside. Crush ice in preparation for combining with other ingredients.

Place the passionfruit juice in a blender along with the skim milk, yoghurt, wheat germ (if using) and honey. Add crushed ice. Blend until just smooth then stir through remaining passionfruit pulp and seeds as desired.

©Horticulture Australia Limited

Passionfruit kingfish ceviche
Serves 4

4 passionfruit
1 long green chilli, seeds removed, finely chopped
1 small clove garlic, crushed
2 pinches ground cumin
cracked black pepper
2 teaspoons lemon juice
300g kingfish fillet
1/2 small red onion, thinly sliced
3 radishes, thinly sliced (optional)
Coriander sprigs, to serve

Halve the passionfruit and remove the juice and pulp. Mix with the chopped chilli, garlic, cumin, pepper and lemon juice. Set aside.

Remove skin and any bones from the kingfish and slice into very thin slices (approximately 3mm wide). Place in a non-metallic bowl and pour over the passionfruit mixture, lightly tossing to coat. Cover and refrigerate for 1 hour or until fish has becomes opaque.

To serve, arrange the kingfish on a large serving platter with red onion and radish (if using). Drizzle with remaining passionfruit mixture and sprinkle with coriander sprigs. 

Serve with small slices of toasted baguette if desired, or wrap in baby butter lettuce leaves.

©Horticulture Australia Limited

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