Passionfruit

Remember the passionfruit that stumped me (see here)?  A package recently arrived in the mail that answered all my passionfruit questions, and more!  It came stocked with 3 passionfruit recipes, ingredients to make the recipes (many of which I cannot find in Africa), goldfish crackers, dog treats, The Office trivia cards, a piece of synthetic turf, and an envelope full of red-only starbursts.  If the synthetic turf is any clue, this package was from my former coworkers at Alexandria Parks & Rec (park & rec humor is the best).  And special thanks to the person – you know who you are – who saved up all those red starbursts up for me.  They did not last long.

I first endeavored to make passionfruit gelee’s, but after purchasing eight passionfruits, I realized that I had confused the recipe with passionfruit mousse and decided to switch to that instead.  Plus, the mousse called for sweetened condensed milk and I really could not think of anything better than to scrape the leftover sweetened condensed milk directly from the can into my mouth.

Washing and bleaching the passionfruit

The man who sold me the passionfruits told me that he wanted to be my best friend.  I was OK with that, but not OK with him walking me home.  He also told me that if I wanted to use the fruit for juice (which I did) to wait a couple of days until the skin was wrinkled.  I followed his directions and sure enough, the fruit was quite juicy and separated from the skin without any problems.

Removing the fruit from the skin and straining out the seeds (notice the skins have become very wrinkled)

It is hard to tell from the photograph, but the inside wall of the skin has little finger-like protrusions that grip the juicy seeds inside, almost like velcro.  With a little encouragement from a spoon, the seeds came right out.  I strained the seeds through wire mesh and used the remaining juice to make the mousse.  Though I discarded the seeds, they are edible and can be added to fruit salad for flavor and texture.

I added the juice to the sweetened condensed milk and then to whipped cream before separating the mixture into individual cups.  While waiting for mousse to chill in the fridge, I polished off the remnants of the sweetened condensed milk (this step is optional, although highly recommended).  The result was a yummy dessert that Matt actually ate and enjoyed, and then wanted another.  When it comes to desserts, that is a marriage first!

Thank you, Mama Isaac [Swahili name for a special coworker]!

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