Try our passion fruit recipes today and experience the freshness and goodness of our organic passion fruits.
Learn more about our products and how we partner with enthusiastic smallholder farmers to bring you the finest passion fruit with a dense nutritional profile and healthy dietary benefits.
Join us on this journey toward healthy living and support a business that values sustainability, innovation, and community well-being.
Tropical Punch
Passion Fruit Drink with a Zest of Baobab Fruit Pulp
Why add baobab to the healthy passion fruits goodness?
With an exotic, tangy flavor described as a cross between grapefruit, pear and vanilla, the baobab fruit has been used for years in Africa.
Baobab has a long traditional history of safe usage among the traditional people of Africa as a fortification ingredient and in folklore medicine.
A combination of passion fruit and baobab is distinctly a powerhouse with immense nutritional and health benefits not to mention the refreshing taste at any season.
Every sip becomes a connection to nature and the wisdom of ancient trees, making it a truly special and enriching drink.
Speak to us if interested in baobab products, we will certainly connect you!
Ingredients:
- 4 whole fresh passion fruits
- 50g baobab fruit pulp
- Glass of water (warm or cold depending on your feel)
- Organic honey table spoon or to your taste (can substitute with your sweetener of choice like maple syrup)
Method
- Blend in a juicer for one minute.
Passion Fruit Tart
Light, flavourful, and easy to make, this healthy avocado chicken salad is perfect for your next barbecue, homemade or potluck lunch.
Ingredients:
For the pastry:- 175g All-purpose flour
- 30g Icing sugar
- 1 Whole egg
- 8 Passion fruits , halved and flesh scooped
- 4 Whole eggs
- 150ml Double cream
- 75c Caster sugar
- Whipped cream to serve
- 1 Passion fruit, flesh scooped
Instructions:
- To make the pastry, place the flour, butter, egg and icing sugar in a bowl and knead to form a ball.
- Dust the work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes.
- Preheat the oven to 200 degrees Celsius.
- Line the pastry case with non-stick baking paper and fill with dry beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.
- Reduce the oven temperature to 160 degrees Celsius.
- To make the filling, sieve the passion fruit pulp into a large bowl. Break the eggs into the bowl then add the cream and sugar. Beat well with a whisk until combined well.
- Pour this mixture into the pastry case and carefully slide back into the oven. Bake for 35-40 minutes, until the custard is just set in the middle and springs back when touched
- Leave to cool to room temperature, garnish with passions seeds and whipped cream.
