The passion fruit is native to Brazil, Paraguay, and northern Argentina. It is grown throughout the tropic and near-tropic regions around the world and the pulp, juice, and seeds are used in a variety of ways. The juice is highly concentrated and is used as an additive to other fruit juices. The juice and pulp are used to make pie filling and jellies. The seeds are often used as a topping for salads and other dishes that benefit from an acidic punch. Passion Fruit Butter Sauce was an inspiration I had when barbecuing in Jamaica. I enjoyed the way the passion fruit was used with seafood there, and I thought it would also complement the flavors of grilled chicken and pork. Use this as a dipping sauce, or better yet as a baste or as a finishing glaze.
Recipe information
Yield
Makes 2 cups
Ingredients
Preparation
Step 1
Halve the passion fruits, and then scoop out the pulp and seeds. Discard the skin and place the pulp and seeds in a saucepan. Add the water, sugar, and salt and bring to a boil. Reduce the heat, add the butter, and simmer for 10 minutes. Pour the mixture through a strainer and discard the solids. Put the remaining liquid in a tightly sealed jar. Store refrigerated in a tightly sealed container for up to 3 days.
Cooking Method
Step 2
Stove
