Saturday, January 13, 2007

Tart Passion

Browsing down the aisles of a supermarket is one of my favourite ‘past-time’, because many a times I would come across something new. This time it’s something ‘exotic’ - passion fruits.

Okay, I know these fruits are probable pretty common elsewhere, but this is the first time I’ve seen them on sale. When I saw them, my first thought was “Buy first, decide what do with them later” :p
Did you know that the passion fruit plant can be used as medicines? The leaves and flowers are used in many countries for their medicinal properties. In addition, passion fruit juice are a great source of Vitamin C , Vitamin A and potassium. Don't waste the seeds too. They are a simple way to increase your fibre intake.

The ones I bought doesn’t look like the usual purple or yellow fruits, more like a ‘multi-coloured’ skin. Probably I should have left them to ripen more, because I found them to be a bit too tart. But nonetheless, I used the juice to make this chiffon cake.

Since I didn’t buy sufficient fruits, I mixed the passion fruit juice with some fresh orange juice. Bad move! The orange aroma overpowered that of the passion fruit. But thankfully the cake came out nice and fluffy :)

This is my contribution for Weekend Herb Blogging this week, hosted by Coffeepot of Coffee and Cornbread. Do also check out Kalyn’s Kitchen if you’re also interested in joining us.

17 comments:

Angie said...

testing

Anne said...

I've seen recipes using passion fruit several times, but I was never interested in those recipes since I'm not familiar where I can but it, or if I would like its taste, most importantly I don't know how to distinguish a passion fruit when I see one. At least thru your blog I was enlightened :)... beautiful cake!

Baking Fiend said...

Hi Angie,

Love the chiffon cake. Texture of cake looks so fine!

BTW, I really have not seen any passion fruits on sale in sg b4... where did u get yrs?

Gattina said...

Angie, I haven't tried passion fruit... are they from Indonesia? You use the flesh or the seeds to get the juice? I remember some pics post at Kc sometime ago, people used the seed, but how to eat that seed? I'm interested in this fruit, although I don't think it's common here.
Your cake always comes out perfect!

D said...

I used to be the proud owner of not one but TWO passion fruit plants. One was the round purple variety and the other the smaller yellow oval-shaped variety. I used the pulp as a dressing in salads, topping on cakes or mixed in soda and vodka for a rather refreshing aperitif. Just some random ramblings, the name "passion" does not indicate "romance" per se but is named after the passion fruit flower which resembles a crucifix hence representing the passion of Christ.

WhItE_PoPlAr said...

Angie, you got me! Passionfruit in a chiffon cake, how fluffy the cake will get? I love passionfruits, especially in cheesecake. I think their flavour will be more apparent if you use them in icing. But the juice itself will make the cake so light and fluffy. Oh, love them!

Angie said...

Anne, glad to be of help. I agree with you, since we don't get some of these more unusual fruits/ vegetables, we would be reluctant to try.

Ida, thanks too! I bought them from Cold Storage at Great World City, three fruits in a pkt.

Gattina pal :)
These are from Malaysia. When you 'dig out' the centre part, the seed and some juice come out. I press the seeds against a sieve, and 'catch' the juice below, which comes from the flesh surrounding the seeds.
After I got the juice, I added the seeds to my yogurt, it's really sour, but went well with my sweet yogurt :)

Yo D, you OWN two passion fruit plants??!! Where on earth are you from? :p
But thanks for the tips on using the fruit, as well as how it got its name.

Yes Anh, I know you adore these fruits of passion, since you've posted about them twice. Love is in the air ya *wink*

Brilynn said...

I first had passion fruit in Australia and love it!

LittleHands said...

Angie, yr chiffon cake really very very nice, the texture so soft n fluffly n fine. Which recipe did u use?

Precious Moments said...

thanks D for the insight on Passion fruit.

Angie your cake looks nice and fluffy.

I once bought some passionfruit from Cameron Highland. Apparently there are two versions over there. According to the farmer many people mistaken them both. Unfortunately I lost those pictures, or else I can show you guys. :(

Little Corner of Mine said...

Angie, very nice chiffon cake!

Angie said...

Brilynn, I like the flavour too!

Jolene, I used this:

http://mykitchenmylaboratory.blogspot.com/2006/01/nostalgia.html

Except I adjusted the recipe to fit a bigger pan.

Edith, is it the purple and yellow versions?

Ching, thanks!

Kalyn said...

Very interesting. I've never tasted passion fruit or even seen it for sale here. I'll have to watch for it.

LittleHands said...

Thks, Angie, for the link :-)

Gracio said...

HEYO ANGIE!! long time no hear from me ya? hehe, was quite busy that's why... tried calling u to meet up while i was in sg but u din pick up the phone, nvm, i can meet u in feb.. i will be back!

BTw, i like the cake! this is so well done, yummy yummy!

Angie said...

Kalyn, this is my first time tasting the fruit too.

Jolene, no worries :)

Grace, is that so? Hmm...paisei paisei. So you'll be back for CNY? Let me know your schedule ya? :p

Katie said...

I used to see them all the time in when we lived in Andorra but never had a clue what to do with them. The cake looks lovely!