Passionfruit Each

The passionfruit is one of the most intensely flavoured fruits on the shelf. Small, wrinkled, and unassuming on the outside, but cut one open and the aroma hits immediately. Deeply fragrant, sharp, and sweet all at once, with a natural intensity that very few fruits can match.

Passionfruit are at their best in summer and early autumn when Australian supply is at its peak and the pulp is most fragrant and generously filled. That is the time to buy them.

Look for passionfruit that are heavy for their size and have wrinkled, dimpled skin. A smooth, plump skin actually indicates underripeness. The more wrinkled, the better the flavour. Avoid any that feel very light, as the pulp has likely dried out.

Spoon the pulp over pavlova, stir through yoghurt, blend into a dressing, swirl through cheesecake, or squeeze over a slice of vanilla sponge. A small passionfruit does a very big job in the kitchen.