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~ More Miscellaneous Recipes 2 ~

 

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

 

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 

PASSIONFRUIT BUTTER

Ingredients

 

Amount

Passion fruit juice

 

1/4 cup

Orange juice

 

3/4 cup

Sugar

 

1 tblsp

Softened butter

 

1/2 cup

Combine juices and sugar in a medium saucepan. Heat to boiling. Reduce heat to medium-high for about 10 to 15 minutes or until only 1/2 cup of the mixture remains. Remove from heat. Slowly whisk butter in small amounts until all of the butter is incorporated.

PASSION MAHIMAHI

Ingredients

 

Amount

Mahimahi fillets

 

900 gm

Lime juice

 

¼ cup

Coarse black pepper

 

1 tablespoon

Green onion, sliced

 

1

Olive oil

 

2 tablespoons

Flour

 

2 tablespoons

Champagne

 

2 cups

Passion fruit puree

 

½ cup

Marinate fish in limejuice at least 15 minutes. Remove fish from the marinade. Sprinkle with pepper, and broil fillets 10 centimetres from heat for 6 minutes or until it flakes easily. Transfer fish onto a serving platter. Saute onion in olive oil over medium heat. Add flour and stir until smooth. Cook 1 minute. Gradually add champagne, stirring until the mixture thickens. Stir in passion fruit and warm. Do not boil. Spoon warm sauce over fish.

Serves 4

PASSION TABBOULEH

Ingredients

 

Amount

Passion fruit juice

 

2 cups

Bulgur

 

1 cup

Cooked brown rice

 

½ cup

Olive oil

 

½ cup

Lemon juice

 

¼ cup

Cumin

 

½ teaspoon

Tumeric

 

½ teaspoon

Coriander seeds

 

½ teaspoon

Mint, finely chopped

 

1/3 cup

Green onions, minced

 

8

Fresh parsley

 

1 cup

Mango dices

 

2 cups

Pomegranate seeds

 

½ cup

Bring fruit juice and bulgur to boil in a covered pan. Reduce the heat and simmer 5 minutes longer. Bugur should remain crunchy and water should be absorbed. Place bulgur, rice, and the next five ingredients into a large bowl. Toss. Add remaining ingredients and mix thoroughly. Cover and chill at least 1 hour. To serve, line a platter with romaine leaves, and pile fruited tabbouleh in the centre. Garnish with pomegranate seeds.

Serves

PERSIMMON PASSION SOUP

Ingredients

 

Amount

Persimmon or pineapple chunks

 

2 cups

Passion fruit puree

 

¼ cup

Pina colada yogurt

 

1 cup

Ground cloves

 

¼ teaspoon

Dark rum

 

2 tablespoons

Cinnamon

 

dash

Combine all ingredients, except rum and cinnamon, in a medium sized bowl. Cover and freeze for 30 minutes. Stir in rum, place in individual soup bowls, and garnish with cinnamon.

 

RICE WITH HAM & PASSIONFRUIT

Ingredients

 

Amount

Uncooked washed rice

 

2 cups

Oil

 

¼ cup

Garlic, ground

 

1 teaspoon

Mustard

 

1 tablespoon

Chicken bouillon cubes

 

2

Water

 

1 ½ cups

Onions, diced

 

2 cups

Olive oil

 

¼ cup

Evaporated milk

 

1 can

Salt

 

1 teaspoon

Pepper

 

½ teaspoon

Passion fruit juice

 

½ cup

Diced ham

 

2 cups

Parsley

 

3 tablespoons

In a medium sized pot, fry the garlic in the oil, add mustard, chicken bouillon cubes, water and cook the rice.

In a frying pan, fry the onions lightly in olive oil until they are transparent. Add the evaporated milk, salt, pepper, passion fruit juice, and diced ham. Mix well. Just before serving, mix the hot rice with the ham, add parsley and serve immediately.

Serves 8-10

PRAWN SALAD WITH PASSIONFRUIT DRESSING

Ingredients

 

Amount

Medium sized shelled prawns

 

900 gm – 1 kilo

Salt

 

1 teaspoon

Pepper

 

1 teaspoon

Olive oil

 

2 tablespoons

Crushed garlic

 

1 teaspoon

Ginger, grated

 

1 tablespoon

Romaine lettuce

 

1 head

Red pepper strips

 

1 cup

Mayonnaise

 

½ cup

Tomato sauce

 

½ cup

Passion fruit juice

 

2 tablespoons

Sesame seeds

 

1 teaspoon

Clean shrimps and season them with pepper and salt. Take a frying pan and fry both garlic and ginger in oil. Add the shrimps and sauté for five or six minutes. Withdraw from the burner.

Wash the lettuce and place the shrimp together with the strips of red cut pepper. Mix the mayonnaise, tomato sauce and the passion fruit juice. Pour over the shrimp, garnish with sesame seeds

Serves 8

SOUTH SEAS BROCHETTE

Ingredients

 

Amount

Boneless lamb, chicken or turkey
cut into 4 centimetre cubes

 

900 gm


Marinade:

 

 

Guava concentrate

 

¼ cup

Passion fruit puree

 

¼ cup

Olive oil

 

2 tablespoons

Soy sauce, low sodium

 

½ cup

Dark rum

 

2 tablespoons

Minced lime, unpeeled

 

1

Caraway seeds

 

2 teaspoons

Black pepper

 

1 tablespoon

Rosemary, fresh

 

1 tablespoon


Brochette:

 

 

Breadfruit, partially cooked

 

½ mature

Sweet red pepper

 

1

Fresh mushrooms

 

12 whole

Pineapple chunks

 

1 cup

Trim fat from meat, and place cubes in a shallow pan. Mix in the marinade ingredients in a small bowl and pour over the meat. Refrigerate for 8 hours turning the cubes occasionally. Remove meat from the marinade and pour the marinade into a saucepan. Place marinade over medium heat, bring to a boil, and simmer for 2 minutes.

Wash and pierce the breadfruit. Microwave at high until tender, approximately 15 minutes. When cool, peel and core breadfruit and cut into 5 centimetre pieces. Parboil breadfruit over medium heat to firm but tender. Cool and cut into 5 centimetre pieces. Cut red pepper into strips that can be wrapped around the breadfruit chunks. Thread skewers, alternating all ingredients. Grill over hot coals to taste, turning and basting occasionally.

Serves 6

THREE FRUIT SALAD

Ingredients

 

Amount

Grapefruit

 

2 cups

Tomato, diced

 

2 cups

Banana

 

2 cups

Onion, diced

 

2 cups


Dressing:

 

 

Passion fruit concentrate

 

¼ cup

Plain yogurt

 

½ cup

Curry powder

 

1 tablespoon

Black pepper

 

¼ teaspoon

Red lettuce leaves to line bowl

 

 

Mix all fruits and onion in a medium size bowl. Blend dressing ingredients thoroughly in a small bowl and pour over salad ingredients. Toss gently. Line a serving bowl with lettuce, add salad and serve chilled.

Servings 4

VEGETABLE STIR FRY WITH PASSIONFRUIT VINAIGRETTE

Ingredients

 

Amount

 

Vinaigrette

 

 

passion fruit puree

 

1 cup

small shallot, finely chopped

 

1 teaspoon

clove garlic, peeled, mashed, and chopped

 

1 small

honey

 

1/2 teaspoon

fresh lemon juice

 

1 teaspoon

Worcestershire sauce

 

1/2 teaspoon

rice vinegar

 

3 tablespoons

arrowroot

 

1/2 teaspoon

 

Vegetables

 

 

light olive oil

 

1 teaspoon

6 green onions

 

white parts sliced, green parts cut on the diagonal

4 medium carrots

 

peeled and cut on the diagonal into 1 cm slices

1 medium red bell pepper

 

seeded and cut into 5 cm strips

1 medium yellow bell pepper

 

seeded and cut into 5 cm strips

broccoli flowerettes

 

3 cups, cut small

mung bean sprouts

 

1 cup

Garnish

 

 

To prepare the vinaigrette: Put the passion fruit puree, shallot, garlic, honey, lemon juice and Worcestershire sauce in a blender and process at high speed until smooth. Add the vinegar a little at a time as you need more liquid. When all the vinegar has been added, pour the mixture into the bowl with the passion fruit pulp. Stir and press with a rubber spatula to separate seeds from the pulp. Pour through a medium sieve into another bowl, pressing gently but firmly with the rubber spatula to release as much pulp as you can. Stir arrowroot into pulp and set aside.

To prepare the stir-fry: Warm a high-sided frying pan over medium-high heat and add the oil. Sauté the white parts of the onions for one minute to release their flavour. Remove the onions from the pan and set aside to save them from burning. Sauté the carrots and red and yellow peppers for one minute. Stir in the broccoli and reduce the heat to low. Cover the pan and cook for 1 1/2 to 2 minutes. Add the sprouts and both the white and green parts of the onions and cook until just heated through. Pour the sauce over the hot vegetables and stir until it bubbles, thickens, and develops a glossy sheen. To serve, divide the stir-fry into six portions and place each serving on top of a large lettuce leaf.

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