Tangy, tropical passionfruit are a real joy and although the season started in February, they are most plentiful in April.
If you don't have a vine of your own, visit your local farmer's market for cheaper buys. And, lucky you, if you do have a glut, Jan Bilton explains how to preserve the pulp to use later. Meanwhile here are our 5 favourite ways to keep that lovely flavour coming.
Passionfruit terrine
This easy but special frozen dessert is made from store-bought meringue, fresh passionfruit, yoghurt and cream.
Passionfruit yo-yos
Who doesn’t love melt-in-the-mouth yo-yo biscuits? These are even better with passionfruit pulp stirred through the filling.
Gluten-free coconut passionfruit slice
An irresistible mix of passionfruit, ground almonds and coconut, topped with meringue. This slice is gluten-free too.
Banana passionfruit upside down cake
This cake's destined to be a family favourite. It's all about bananas in caramel and a generous squeeze of fresh passionfruit over the top.
Minted passionfruit potion
If you've got a glut of passionfruit Geoff Scott's potion is for you. It's equally good drizzled over French toast, waffles, icecream or fruit salad as it is watered down (or added to Champagne) to make a refreshing drink.
