My kids are obsessed with passion fruit. They’ll pick a passion fruit over a bag of sour sticks any day of the week. It’s great, I know, but it’s the kind of healthy choice that will make me broke at $2.99 a pop.
I believe this obsession started on a trip to London, years back. I’m not sure why, but passion fruits are pretty common and cheap there. So as a result, every time I traveled to London, or, as a matter of fact, every time anyone I knew traveled there, I made sure we’d smuggle at least a dozen passion fruits back to the US. My sister from Golders Green knows this is her only ticket into our home.
Therefore, you can begin to understand my joy when I discovered passion fruit pulp in the freezer section of my local grocery! Granted, you cannot compare to eating the actual fruit with a spoon. But the flavor is all there.
When it comes to preparing a fruit salad, there are no set rules. A salad that’s prepared in August will not and cannot be the same as the one prepared in January. Therefore, trust yourself and create your very own combination. I give you here a sample of fruits (the ones I used for the picture) but you can change it all to your liking. The secret here lies in the “sauce.”
2 Granny Smith apples, unpeeled
6 to 8 kiwis
3 pomegranates, deseeded
1 (14 ounce) bag of passion fruit pulp, defrosted (see note in sorbet recipe above) or 4 fresh passion fruits
Orange juice to cover
For a beautiful presentation, like in the photo, spend a few minutes dicing the fruits with care. You want small, even cubes. Combine all diced fruit in a bowl and add the bag of defrosted passion fruit pulp. Place in a container or bowl, then pour enough orange juice to cover entire salad. This step will ensure that the fruits will stay juicy and crisp.
Yield: serves 10
Note: This fruit salad will last perfectly 3 days refrigerated. After that it will start to get a little soggy, but it will be still delicious.
For more great recipes, check out this weeks issue of Whisk by Ami