Thursday baking - fruit of passion

My parents have an abundance of passion fruit from their vine. While at home for Easter, I thought I'd turn some of them into curd. This lead to a lengthy debate re seeds in or out. I'm not adverse to passion fruit seeds when eating the fruit fresh, but sometimes I've noticed that in cooking, the seeds can separate from the juice sac that surrounds it, and rather than sliding down ones throat you often bite inot the seeds, which can be somewhat unpleasant.


However, I've strained the seeds before when making icing, and feel this has compromised the flavour. Following a discussion with Mum, a phone call to Becky and a google search, I decided on a method that would give me the best of both worlds.

I heated the passion fruit pulp in a pot (which helped to separated the seeds and juice sac), let it sit of 5 mins, then sieved the pulp to exclude the seeds. I then used this recipe to make the curd.


I divided the finished curd between several containers, and as a bit of an experiment, I added some extra fresh passionfruit (seeds and all to one batch). My conclusion is I prefer the seedless variety, as it still has a great passionfruit hit.


I used the curd on toast, mixed through cream and yoghurt and served with meringue as a desert, and as a centre for lemon yoghurt cupcakes. Delicious!