For a long time, I didn’t know what passion fruit tasted like. I associated it vaguely with tropical juice blends and artificial fragrances in things like air fresheners and girly shampoos.
For some reason, I assumed it was syrupy sweet and generally unappealing.
Man was I wrong.
Real passion fruit is tart and fragrant, almost lemony, but somehow fuller and rounder, hitting more complex notes.
There’s a reason it’s a perennial favorite of pastry chefs.
Its potent acidity makes it a great ingredient for balancing sweeter ingredients. It plays beautifully with things like white chocolate and caramel that can be tooth achingly sweet on their own.
It’s become one of my favorite flavors to play around with. Especially when I discovered that I could buy high quality frozen puree on the cheap at my neighborhood Latin grocery store. It’s a shortcut that means I don’t have to track down fresh passion fruit and pulp them to get that intoxicating flavor.
When I saw a recipe for passion fruit-pineapple sorbet in Claudia Fleming’s excellent (and distressingly out-of-print) dessert cookbook The Last Course, I knew that the flavor combination would be a winner.
I love pineapple, but it can cross the line to too sweet pretty easily. Passion fruit’s tartness works here to keep that sweetness in check, while the pineapple rounds out passion fruit’s pucker.
These are some of the best popsicles I’ve made. They are so tropical and bright and refreshing. (A bit like these mango lime popsicles, which are also wonderful summer treats.)
I’m sure I’ll be returning to this flavor combination again.
- 1 cup (about 210 g) pineapple, peeled and cut into cubes
- 1 1/3 cups (about 200 g) frozen passion fruit puree
- 1 cup (200 g) sugar, divided
- 1 cup (236 g) water
- Add the pineapple and 1/4 cup of sugar into the bowl of a food processor or blender and blend until smooth. Let rest for one hour.
- While the pineapple mixture is resting, add the remaining sugar, water, and frozen passion fruit puree to a small heavy bottomed sauce pan and heat over medium heat. Bring to a simmer, and stir until the passion fruit puree is melted and the sugar is dissolved. Remove from heat and let cool.
- Strain the pineapple mixture through a strainer (really pressing on the solids to get as much smooth puree as possible) and whisk it together with the cooled passion fruit syrup in a mixing bowl (ideally one with a spout).
- Pour into popsicle molds and freeze until solid, about 4-5 hours depending on your molds.
- Onyx Stainless Steel Popsicle Mold
- Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
- Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
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Amount Per Serving:Calories: 206