Inez Contrades writes from San Pedro, Calif., seeking a recipe for passion fruit jam or jelly. "I have a passion fruit vine and I can't find a recipe," she says.
Passion for lilikoi
So today we devote some space to the passion fruit, or lilikoi, which is good for a lot more than just jelly.
The tropical fruit is a native of Brazil. It grows in California, Florida, Australia, New Zealand, South and Central America, parts of Africa, New Guinea, Taiwan and India -- as well as Hawaii.
In "Uncommon Fruits and Vegetables: A Commonsense Guide," Elizabeth Schneider says the fruit has an "astonishingly intense" flavor that does not weaken when processed into juice, frozen or mixed with other ingredients. "You have to try it to understand."
The purple or yellow fruit is not pretty -- Schnei-der describes it as looking like "a partly deflated rubber ball left in the rain, then dried." The interior is pearly, the pulp dull yellow.
The Hawaiian name, lilikoi, refers to the district of Lilikoi in East Maui, where the first seeds were planted back in 1880, carried here from Australia. This is according to "Fruits of Hawaii," by Carey D. Miller, Katherine Bazore and Mary Bartow.
The fruit will not be in season for a few more months, but in Hawaii, frozen and canned concentrates are always available. The recipes here all start with juice. Try frozen concentrate as a substitute, but you may have to adjust the water and sugar.
Passion Fruit Juice"Fruits of Hawaii," University of
Hawaii Press (out of print)12 lemon-sized yellow passion fruitCut fruit in half and remove pulp with a spoon. Place pulp in two thicknesses of cheesecloth and squeeze out juice. Should make 1-1/3 cups.
Passion Fruit Jelly"Fruits of Hawaii"3 cups passion fruit juiceCombine juice, water and sugar in a large saucepan. Stir well. Bring to a boil over high heat, stirring constantly. Immediately add pectin and bring to a full, rolling boil. Boil rapidly 1 minute, stirring constantly. Remove from heat, skin and pour into sterilized jars.
1 cup water
7-1/2 cups sugar
1 bottle liquid pectin
This makes a soft jelly which becomes firmer after several weeks. Makes 10-12 6-ounce jars.
Lilikoi Bars"Favorite Island Cookery Book IV," Honpa
Hongwangi Hawaii Betsuin, 1985Crust:Mix crust ingredients and press into the bottom of a 9-by-9-inch pan. Bake 15 minutes at 350 degrees. Cool.
1 cup flour
1/4 cup powdered sugar
1/2 cup butter
3/4 cup sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons flour
1/2 teaspoon baking powder
3 tablespoons lilikoi juice
2 tablespoons butter
3/4 cup sifted powdered sugar
2 tablespoons lilikoi juice
Make filling: Mix sugar and lemon rind, let stand 5 minutes. Mix remaining ingredients and add the sugar mixture; pour over cooled crust. Bake 20 minutes at 350 degrees. Cool.
Mix topping ingredients until smooth and spread over cooled bars.
Lilikoi Sorbet"A Taste of Hawaii," Jean-Marie Josselin,
(Stewart, Tabori & Chang), 19922 cups waterBring half the water and all of the sugar to a boil until it forms a syrup. Let cool.
1 cup sugar
1 cup lilikoi juice
Combine juice and remaining water with the syrup, mixing well. Place in an ice-cream maker and process according to manufacturers directions. Store in freezer. Serves 4-6.
Nutritional information unavailable.
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