Now that you know that all parts, save the skin – of passion fruit are edible. Here is one way you can use the seeds, juice and pulp – make some passion fruit jamalade.
Yes, jamalade. Like that’s an actual word, one which I thought I had coined myself but Google said ‘no’.
I love the word ‘jamalade’ because it is part jam, part marmalade – sweet and gelatinized and a hint of bitter from the pulp. So yes, that was a word I thought I made up…till the internet showed me not – nothing new under the sun, aye?
I love @localkitchen’s description of jamalade: a kinder, gentler marmalade.
This is exactly what this is. It has all the flavour and fragrance of passion fruit, the crunch from the seeds, the slight marmalady bitterness from the pulp and sweetness from the sugar.
I cook down the pithy cups till soft then scoop out this cooked pith, discarding the papery skin. I blend the pith and cook it up in a mix with passion fruit juice, some sugar and vanilla and cook down on medium heat.
I would start off with 1 cup of pulp, 1/2 cup of granulated (white) sugar, 1/2 a cup of juice, 1 – 2 teaspoons of vanilla extract, 1/4 cup of seeds. But you can also go with your flow to be honest –
- Stronger passion fruit flavour, add more juice
- Sweeter, add more sugar
- Too liquid? cook down some more
- Crunch? Add seeds. More crunch? Add more seeds
Bring the passion-fruit pulp to a boil over low to medium heat. It should take 8 to 15 minutes. Stir frequently so it doesn’t burn.
I don’t bother testing my jamalade because it doesn’t ‘set’ like regular jam.
You end up with this lose, jammy, marmalady, saucy mix thats great on bread, in parfaits with yogurt and trifles. And you’ve used most of the fruit. What’s not to love?