Something beginning with C.

Passionfruit came my way this week and as I sliced into the first one, reaching for a teaspoon to scrape out the gooey insides, my taste buds were gearing up for the tarty-sweet-tangy explosion to take  me back to being a kid,  hopping the fence into next doors’ yard when no-one was looking to grab some of these big golden orbs from the vine hanging on the white lattice fence.

The anticipation, the excitement, the danger! And the sour!

Sound familiar?

Instead what I got was a mouthful of sweet, sweet passionfruit pulp that wouldn’t know sour if it brushed it’s teeth with a lemon.
Nor are they golden in colour but a vibrant purple so prepare for some gratuitous passionfruit pics.


Mum and Dad travel an hour to a market to get these, now that’s commitment to good fruit. They’re a relatively new strain appropriately called ‘Sweethearts.’
(The passionfruit, not my parents. Although they are sweet people).

And that is how passionfruit came my way this week.

Clafoutis. That begins with C and is pronounced clah – foo – tea. For the uninitiated a  clafoutis is a French style of pan baked dessert. A simple sweet  batter that can be flavoured with almost any kind of fruits (I’ve had blueberry on a couple of different restaurant menus). Cherry is arguably the most ‘traditional’. Try this one.

Passionfruit and Coconut Clafoutis

3 large eggs
4 tablespoons raw castor sugar
80g almond meal
50g desiccated coconut
100ml milk
1/2 teaspoon vanilla essence
8 passionfruit – 4 pulped and 4 juiced.

Pre-heat oven to 170*. Beat eggs, sugar, vanilla and passionfruit juice until thick and fluffy. Fold in dry ingredients and finish by beating the milk and passionfruit pulp in.
passionfruit3Grease your baking apparatus* with a little butter and add the mixture. I baked my little ones for 10 minutes then took them out, sprinkled a little extra sugar and coconut on top and returned them to the oven for another 5 minutes. Let them cool for about 20 mins, remove and serve whilst still warm with some crème fraiche and extra passionfruit pulp.
Passionfruit5*This recipe will make 12 little teeny ones or 1 large one. Or 2 medium size or whatever size non – stick baking pans you have at hand. Just don’t make them too thick. No more than about an inch otherwise you’ll start having troubles.

What Kid Did

Kid helped pulping the passionfruit. Then she was measuring ingredients, beating with the electric beater and pouring the mix into the trays.
Passionfruit1It’s still after-school snack time so all we  need now is a cool refreshing drink.

Passionfruit Mint Mule Slushy

Passionfruit, ginger beer, mint, vanilla and ice.
Blend the ice, vanilla and ginger beer until it’s like a slushy. Fold in the passionfruit pulp and torn mint leaves.
Serve immediately.
So kid and I made the drinks together then had a great afternoon picnic together in the lounge room.

There were so many passionfruit that we took the rest, scraped out the guts and froze it for next time. Semi-fredo perhaps? Sorbet anyone? Or just served over some good vanilla ice cream like Mum does.

Whenever you need to fill a bag or piping bag with something liquid, stick the bag in a cup or jug and drape the edges over the rim. You are now free to use 2 hands.

There are stories in any professional kitchen you enter about the apprentice who, upon being asked to strain the stock for the first time, pours the stock down the sink and proudly announces ‘Here’s ya bones, chef.’ Amongst others.

I had a similar experience where a kitchen hand was asked to scoop out the passionfruit and came back 1/2 an hour later with a bowl of passionfruit shells and the pulp in the bin. This stuff actually happens…

Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Marcey's Table

We All Eat And It Would Be A Sad Waste Of Opportunity To Eat Badly~~ Anna Thomas

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Simply Sundays!

For the love of home cooking

Food Meanderings



Genesis Tutorials



Emerging Adult Eats

Food for folks who have yet to figure it all out

Food, Photography & France

Journal of a food photographer living in France

Charming Language

Book Reviews And Random Rants For Anyone Who Finds Language Charming!

To Italy With Love

Fall in love with all things Italian


Kids and Family Food and Amazing Lunchboxes

Natural New Age Mum

Happy. Healthy. Holistic.

Sunny Sleevez

Sun Protection & Green Info

Big Kid Little Kid

because all dads are Awesome Dad

Commas and Ampersands

Books | Travel | Geek Chic

My Daughter and I

coffee, dessert & chickens- one mother and daughter's musings on the important stuff...

Tara Hunt

senior digital marketing professional. researcher. author. speaker.

%d bloggers like this: