Passion fruits tend to be one of those foods that polarise people, much like brussels sprouts. While I’m not a fan of brussels sprouts, in any form, I do love passion fruit. I love the tart bright kick that they deliver, and like lemons, they remind me of summer and sunshine.
On our most recent trip to Fiji, where we got engaged, I couldn’t get enough of passion fruit and would have them for breakfast each morning. It was yet another reminder I was in a tropical paradise, along with the deliciously addictive Mojito’s that we found so refreshing there.
My fiance is one of those people who hates passion fruit, so when I mentioned he asked what I was making when I was whipping up Chocolate Passion Fruit Mini Bundt Cakes he screwed up his nose. “I knew that would be your reaction” I said “and that’s why I won’t coat them all with the passion fruit syrup”. He looked relieved, as I knew he would. For me though, I love passion fruit and the passion fruit syrup glaze.
Passion Fruit, native to Brazil and Argentina, comes in many varieties, from purple, golden, to the more unusual long banana passion fruit. Passion fruit were also found thriving in Australia in the 1800’s and seeds were taken from Australia and planted in Hawaii. Here are a few more interesting facts about passion fruit:
- Apparently passion fruit contains somniferous properties, which when eaten before bed can aid with relaxation. Definitely one to try if you have trouble sleeping.
- The phenolic acids in passion fruit have heart protective and anti microbial properties.
- Passion fruit is a good source of vitamins A and C and one passion fruit has only 16 calories. It is also a good source of fibre.
- Passion Fruit got its name from Spanish missionaries who felt the appearance of the flower resembled to some of the symbolism found in the Passion of the Christ (the three stigmas as the three nails, the corona as the crown of thorns, the five stamens as the five wounds, the five petals and five sepals as the ten apostles and the purple petals as the purple robe).
- A passion fruits roots will continue to sprout even if the vine is removed.
Once picked, passion fruit can be stored at room temperature for 2 weeks or up to a month refrigerated. Passion fruit can also be frozen. To freeze passion fruit simply cut the passion fruit in half and remove the pulp. It can be placed in ice cube trays if you would like to freeze individual portions, or in zip lock bags. Simply thaw before use.
So tell me, are you a passion fruit lover and what is your favourite way to enjoy passion fruit?
By the way, Delicious Everyday has been nominated for the Australian Best Blogs 2012 award and I’d really love your vote in the People’s Choice Award. If you have a few spare minutes to vote I’d really appreciate it. Just find Delicious Everyday in the list of blogs on the first page and tick the box to vote and then leave your name and email at the end and then click Done for your vote to count. Thank you!
Makes 20 mini bundt cakes or 1 large
10 minPrep Time
15 minCook Time
25 minTotal Time
- 150g of butter, softened
- 200g of caster sugar
- 1 teaspoon of vanilla extract
- 3 eggs
- 1 cup of mascarpone cheese
- 250g of self raising flour, sifted
- 30g of cocoa, sifted
- 1/2 cup of milk
- PASSIONFRUIT SYRUP
- 1/2 cup of passionfruit pulp
- 50ml of water
- 50g of caster sugar
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease and flour 2 mini bundt pans or 1 large (24cm) bundt pan.
- Combine the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment and beat until pale and creamy.
- Add the eggs to the mixture, one at a time, beating well between each addition.
- Add the mascarpone and milk and beat well before switching the mixer to it’s lowest speed and combining the flour and cocoa.
- Spoon the mixture into the prepared bundt pan and bake for 12 to 15 minutes for mini bundts or 35 minutes for a large bundt, or until tested with a skewer.
- While the cakes are baking make the passionfruit syrup. Combine the passionfruit pulp, water and sugar in a saucepan over a medium heat and bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes or until the syrup has thickened. Set aside while you make the cake.
- Remove the cakes from the pan and pierce all over with a cake skewer while still hot before drizzling with the syrup.
Delicious Everyday received a box of passion fruit with thanks to Impact Communications