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~ Miscellaneous Recipes ~

Feel free to try out more Passionfruit miscellaneous recipes on page two.

If you have a great Passionfruit recipe you would like to share then e-mail us: info@fruitsofwhitsunday.com to have your recipe published on our website.

(please note: recipes use either metric or imperial measurements)

To covert to your preferred measurement do an online conversion

AUSTRALIAN MANGO & PASSIONFRUIT SOUP

Ingredients		Amount
mango puree		1 cup
chicken stock		2 cups
passion fruit juice		1/2 cup
cream		1/2 cup
curry powder		1/4 ts
salt & pepper		to taste
safron seeds		1 ts

Mix mango puree with passion fruit juice Add curry powder and gently heat soup until hot (do not allow to boil). Add cream, garnish with saffron threads and serve with croutons or crusty bread.

CARIBBEAN SPICE CHUTNEY

Ingredients		Amount
Mangoes		3 large
Yellow onions diced		2 large
Bananas diced		2 cups
Raisins		1 cup
Passion fruit puree		1 cup
Brown sugar		1 1/3 cup
Mustard seed		1 tablespoon
Ground cloves		¼ teaspoon
Lemon juice		1 cup
Vinegar		2 cups
Diced ginger root		½ cup
Aji pepper, diced		½ cup
Tumeric		¼ cup
Garlic		2 cloves
Cinnamon		¼ teaspoon
Ground cloves		¼ teaspoon

Combine everything but the sugar in a big cast iron pot, bring to boil, stirring occasionally to prevent sticking and burning. Add sugar, lower heat, simmer uncovered for about 1 hour and 15 minutes, stirring regularly.

Pack in sterile jars, seal, put on shelf to sit for at least two months.

PASSION DRESSING

Ingredients		Amount
Passion fruit juice		½ cup
Canola oil		½ cup
Soy sauce		2 teaspoons
Salt and pepper to taste

Put a little salt in the bottom of a bowl. Add the passion fruit juice and whisk briefly. Now add the remaining ingredients and chill until needed.

CHOPS WITH PASSIONFRUIT & HONEY

Ingredients		Amount
Pork chops		6
Mustard		2 tablespoons
Marjoram		1 tablespoon
Salt		1 teaspoon
Passion fruit juice		¼ cup
Worcestershire sauce		1 tablespoon
Maple syrup		½ cup
Butter		2 tablespoons
Shredded onions		1 cup

Mix the mustard and marjoram, salt, passion fruit juice, Worcestershire sauce, maple syrup and marinade the chops for a minimum of 2 hours. Put a tablespoon of butter into a large frying pan and brown the chops on both sides. Withdraw from the burner. Put the other spoon of butter in the same frying pan and simmer the onions. Add the marinade to the onions and cook 3-5 minutes.

Place the chops in a pyrex mould and pour the sauce over them, bake for 30-40 minutes at 175 until ready. The sauce will become thicker. Serve with vegetables.

Serves 6

DUCK WITH PASSIONFRUIT-FIG SAUCE

Ingredients		Amount
Duck, washed, and patted dry		2.25 kg
Pitted figs		½ cup
Wine vinegar		¼ cup
Red onion, diced		¼ cup
Brown sugar		1 tablespoon
White pepper		¼ teaspoon
Ground black pepper		¼ teaspoon
Passion fruit puree		½ cup

Preheat oven to 400F. Place the duck on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350F and roast for an additional 45 minutes basting every 15 minutes with the pan juices.

To make the sauce place figs, onion, vinegar, brown sugar and seasoning into a saucepan and cook for 3-4 minutes. Add the passion fruit puree and simmer for 2-3 minutes more, stirring occasionally. Transfer the mixture to a food processor fitted with a steel blade and process for 15 seconds, Pour the sauce into the serving bowl.

Top serve, remove the duck from the roasting pan with a slotted spoon and cut into quarters, removing the backbone. Spoon the sauce over the duck and pass the extra to the table.

Serves 4

LE CIRQUE PASSIONFRUIT SOUP

Ingredients		Amount
sugar		1 cup plus 1 teaspoon
frozen passion fruit puree		1 cup
oranges		2, peeled, pith removed, and sectioned
passion fruits		2, about 4 tablespoons fresh passion-fruit pulp and seeds
mango		1, peeled, flesh scooped into balls
sage leaves		4
egg white		1, lightly whipped
fruit sorbet		1/2 cup

Mix together 1 cup of water, 1 cup of sugar, and 1 cup of frozen passion-fruit puree in a saucepan. Bring to a boil. Remove pan from heat and allow soup to cool. Pour soup into a pitcher and cover with plastic wrap. Refrigerate until chilled (1 hour or overnight).

Brush unblemished fresh sage leaves with a very thin coat of egg white. Dip leaves in the remaining sugar. Place leaves in single layer on a parchment- lined sheet pan. Dry overnight or for several days.

Decoratively arrange the mango balls and orange sections among four shallow soup plates. Scatter the passion fruit and seeds over the mango and orange.

Divide the chilled soup among the four soup plates. Place a small spoonful of fruit sorbet in the middle of each soup plate. Top with a crystallized sage leave.

MANGO & PASSIONFRUIT TABBOULEH

Ingredients		Amount
passion fruit juice		2 cups
buigur (cracked wheat)		1 cup
cooked brown rice		1/2 cup
olive oil		1/2 cup
lemon juice		1/4 cup
cumin		1/2 teaspoon
turmeric		1/2 teaspoon
coriander seeds		1/2 teaspoon
fresh mint		1/3 cup finely chopped
minced green onions		8
minced, fresh parsley		1 cup
mango		2 cups

Bring ingredients and bulgur to boil in covered pan. Reduce heat and simmer for 5 minutes. Bulgur should remain crunchy and water should be absorbed.

Place bulgur, rice, and the next five ingredients into a large bowl. Toss.

Cover and chill at least 1 hour.

To serve, line a platter with romaine leaves and pile fruited tabbouleh in centre.

Fruits of Whitsunday A division of Delfwood Pty Ltd ABN 38 341 723 708 As Trustee for the Kelly Family Trust