Tuesday, September 27, 2016

Adventures in Lilikoi (Passionfruit) Curd

After just one short year we are starting to harvest fruit from our garden.  We have had a few surinam cherries (like 3), about the same number of honey tangerines (yum!) and dozens of lilikoi (also known as passionfruit).  We have three varieties growing in our yard.  The most common one is the yellow, which is shown above.  You can cut them open and just slurp them (seeds and all) into your mouth.  They are delicious and very good for you (they are full of vitamin C). The fruit grows on vines and can be prolific.  We have four plants growing up a teepee made of bamboo and also have them growing out of the compost pile and up the low cyclone fence between our property and the one next door.

Eating them straight is delicious, but you can also easily juice them:  just scoop the insides into a blender, add a little bit of water, and blend them for a couple of minutes on the lowest setting of your blender.  Just enough to break the membranes apart, but not so much as you start chopping up the black seeds.  Strain the liquid through a sieve and you're done.  Keep it in the fridge and drink it straight, use it in smoothies, or make curd.  Yep, curd.

Have you ever had an excess of lemons and made lemon curd?  Basically the same recipe.  They are all over the internet.  Do make it in a double boiler.  Don't buy one, just use a pot and a stainless steel mixing bowl to improvise one.  

My first batch was delicious, but runny.  I spoke to a few people and was told it was always this way.  With my experience with lemon curd, I knew that it would never be solid, but I knew it could be much thicker.  My second batch hit the spot:  a bit less sugar so the tartness of the lilikoi would be prominent and four extra egg yolks to make it thicker.  I also waited to beat in the butter until after I had stirred the lilikoi curd in the double boiler for at least 20 minutes.  I don't know if that helped with the thickness, but some of the recipes said to do this.
You can choose to can it in a hot water bath, like jam, and store it on your shelf, or just keep it in your refrigerator for up to two weeks.  My batches have been small, so they've gone straight into the fridge.

Do you want to try to make it?  I understand passionfruit juice can be found in hispanic markets.  Just make sure it's 100% juice.

If you want the recipe, just let me know.  If you want to taste it, come visit!

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