A vine romance (+recipes)

Passionfruit. Photo / Babiche Martens

One of my top 10 flavours, passionfruit, is always eagerly awaited - my spoon poised as soon as the skins show the slightest sign of wrinkling. The heavenly aroma and intense flavour is pure, lip-smacking joy. Passionfruit is a flavour that arrives near the end of summer - a special treat from Mother Nature and one that works magnificently with coconut, orange, banana, lime and mint.

Many people are lucky enough to have random vines growing over backyard fences but if not, get one growing and in no time you will have stunning flowers followed by an abundance of gorgeous fruit.

Even though you only need a spoon (or teeth) to be able to slurp the pulp and enjoy the flavour of this fruit in its simplest form, today's recipes offer a bit more. First I use passionfruit in curd paired with delicious homemade ricotta - very good on toast, warm crumpets or toasted bagels. Then, by spooning passionfruit over a banana upside-down cake scented with lime you will be able to taste how well the tropical flavours complement each other.

Passionfruit often seems to stir up nostalgia - something to do with a pav? So a wee sweet treat is called for in the shape of a melting moment sandwiched together with passionfruit icing, perfect with a cup of Earl Grey. Enjoy.

Chef's tip

Passionfruit are perfect when the skins are slightly wrinkled: too hard and they will be sour while those completely shrivelled will be past their prime. Passionfruit can also be frozen whole.