Smooth-skinned passionfruit should be kept at room temperature until they start to wrinkle - when they are at their sweetest - then stored in the fridge. Keep the fruit as dry as possible. Passionfruit adds a touch of the exotic to other fruits and is a must on pavlovas or cheesecakes and in icing or fillings for sponge cakes or eclairs.
Ingredients
| 1 cup | Passionfruit pulp (Main) |
| 1 cup | Sugar |
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Directions
- Passionfruit pulp can be preserved by freezing in ice cube trays - add three tablespoons of sugar to each cup of pulp.
- Alternatively, combine one cup of passionfruit pulp with one cup of sugar and stir over low heat until the sugar is dissolved.
- Pour into a sterilised jar and seal.
