Passionfruit is in season and plentiful during summer, autumn and winter, meaning you can enjoy this Vitamin C-rich fruit almost year-round. We’ve hand-picked two, no-cook recipes to get you started.
Recipes courtesy of Australian Passionfruit | aussiepassionfruit.com.au
Passionfruit vanilla iceblock bars
Makes: 12 bars | Prep time: 10 mins + freezing time
Ingredients
- 2 cups Greek yoghurt
- 1/4 cup shredded coconut
- 1 tsp vanilla paste or extract
- 2 tsp maple syrup
- 1/4 cup fresh passionfruit pulp, plus 1 Tbsp extra (4–5 fresh passionfruit)
- 2 cups (500g) pureed mango
- 1 tsp lime juice
Method
- Line a 20cm cake tin with baking paper.
- In a medium bowl combine yoghurt, coconut, vanilla and maple syrup. Spread yoghurt mixture evenly across the base of the prepared tin and freeze for 1–2 hours, until just firm to the touch.
- Combine mango puree, lime juice, and 1/4 cup passionfruit pulp. Spread over yoghurt layer and smooth top. Drizzle with remaining passionfruit and return to freezer until solid – approximately 4 hours, or overnight.
- Remove pan from freezer and set on bench for 5 minutes. Use baking paper to lift slice onto a cutting board and leave 5–10 minutes to thaw slightly. Cut into 12 bars, serve immediately or store in the freezer for a handy snack.
Tip!
For a dairy-free/vegan treat, replace Greek yoghurt with an equal quantity of coconut yoghurt.
Passionfruit & white chocolate truffles
Makes: 20-25 truffles | Prep time: 10 mins + refrigeration
Ingredients
- 200g good quality white chocolate
- 1/4 cup (60 ml) pure cream
- 1/4 cup passionfruit pulp, including seeds (3–4 fresh passionfruit)
- 1/2 tsp vanilla paste or extract
- pinch sea salt
- 200g shortbread biscuits, crushed
To decorate
- 100g white chocolate, extra
- toasted flaked almonds, lightly crushed
- toasted shredded coconut
Method
- Finely chop 200g white chocolate. Warm cream in a heavy-based saucepan until it just starts to boil.
- Remove cream from heat, add chopped chocolate and stir once. Allow cream and chocolate to sit for one minute, then stir until all the chocolate has melted.
- Add passionfruit pulp, vanilla, salt, and crushed shortbread biscuits to pan with the chocolate.
- Stir well, then scrape warm mixture into a shallow dish and refrigerate for 3–4 hours until firm.
- Scoop the passionfruit chocolate onto a baking paper lined tray. Use clean hands to roll into balls. Refrigerate the formed truffles for 1 hour.
- Melt extra white chocolate (in the microwave or in a bowl set over a pan of simmering water) and drizzle over the cold truffles. Sprinkle with toasted almonds and coconut before the chocolate sets.
- Store truffles in a covered container in the refrigerator for up five days, serve at room temperature
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