Healthy food eaters looking for good, easy sources of nutrition in this critical time should not overlook humble passionfruit.
Subscribe now for unlimited access.
or signup to continue reading
A favourite backyard crop, it's high in vitamin C, vitamin A, potassium (nearly the equivalent of a banana) and fibre. The leaves of some varieties are high in alkaloids. The fruit originated in Brazil. The passion fruit is a pepo - a berry - filled with seeds and pulp.
The purple "Nellie Kelly" varieties are most common, but the Panama varieties, often red or gold, more likely grown in tropical areas, may be even sweeter.
While frequently eaten on their own or in desserts, passionfruit can also be used in recipes for dishes such as ceviche, roast chicken or pork belly. The Aussie Passionfruit Facebook page is busy with recipes and tips. This recipe is from Passionfruit Australia.
Passionfruit & Coconut Sponge Cupcakes
Ingredients
- 4 eggs
- 200 g caster sugar
- 250 g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 115 g unsalted butter
- 220 ml canned coconut milk
- 100 g shredded coconut
- 1 cup passionfruit curd
- Method
- Preheat oven to 180°C and line 20 muffin holes with paper cases.
- Combine eggs and sugar in a large bowl and place over a saucepan of gentlysimmering water. Whisk mixture for 3 minutes until eggs are warm to the touchand starting to foam up.
- Remove bowl from pan, place on a tea towel and immediately beat with anelectric mixer on high for 8 minutes, until very pale and tripled in volume.
- Gently heat butter and coconut milk until butter is melted.
- Sift a third of the dry ingredients (flour, baking powder and salt) into egg mixtureand fold in. Pour in half the coconut milk mixture and stir to combine. Repeat withremaining flour and milk, ending with flour mixture.
- Add shredded coconut to batter and gently fold to combine.
- Spoon batter into paper cases and bake until golden, approximately 12 minutes.Remove from pan and cool completely on a wire rack. Top with a dollop of cooledpassionfruit curd to serve.
Jim Kellar
Jim Kellar writes about culture, art, food, drinks and music. He's been a journalist at the Newcastle Herald since 1997. jkellar@newcastleherald.com.au
Jim Kellar writes about culture, art, food, drinks and music. He's been a journalist at the Newcastle Herald since 1997. jkellar@newcastleherald.com.au
