easy passion fruit curd

by Sam on March 9, 2012

passion fruit curd

This passion fruit or granadilla curd is the perfect balance of sweetness to tart, is very easy to make, and is a wonderful decadent treat in summer.

I discovered that South Africa seems to be the only country that refers to passion fruit as granadilla, except when it comes to cordial, and then we call it passion fruit too. Anyway they are popping off vines in abundance at the moment.

passion fruit in abundance

I love this crinkly purple fruit that that engages multiple senses for me. It conjures up happy childhood memories of eating them in summer directly off my grandparents wall next to the pool, and I love that when you cut them you are confronted with an instant surge of tropical aroma.

Most often I add the pulp to my yoghurt giving it a delicious zing, but I had been wanting to try a curd for ages. I found Sophia Lindops recipe which looked quite perfect so decided to start there. I also found Tandy Sinclaires recipe for lemon curd which looked lovely and was very similar to Sophias.

The next debate with myself was should I use the pips or should I strain them out? I know some people are not fond of the pips, so decided to try both ways.

The first batch I made was a small one (half the quantity below) using strained granadilla / passion fruit juice and this yielded a small 250ml (1 cup) jar.  The second batch I doubled up the quantity and used the whole pulp.  I rounded the butter quantity to 120g (60g for half a batch) and both worked out perfectly.

I am not averse to the pips and found that you have to use at least double the quantity of fruit to yield the same amount for the whole fruit version.  Either way, you can choose what you prefer.

For a big batch that makes around 2 cups / 500ml:

  • 6 large eggs (free range or organic only)
  • 120g butter
  • 1 cup of sugar
  • 1 cup of passion fruit pulp (strained or whole)

Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 3 minutes). Beat the eggs until fluffy in a bowl and then very quickly, whisking all the time add them to the hot juice. You do not want the eggs to curdle. Place this all back on the heat and whisk constantly until the mixture becomes thick. I allowed it to cool in the pot which further thickens it and then empty into a sterilised jar and store in the fridge.

This is wonderful to have on hand to create a dessert. It can be sandwiched between sponge cakes or biscuits, poured over meringues, dolloped onto pancakes or turned into gooey tarts. It is also wonderful just spooned directly out the jar.

thick and creamy, this is a delectable dessert

A few other recipes using passion fruit / granadilla that I love:

baked banana’s with passion fruit and minty creme fraiche

granadilla sorbet

Leave a Comment

{ 29 comments… read them below or add one }

Tandy March 9, 2012 at 8:00 am

Your curd looks divine! I love mine with yoghurt in the mornings and it keeps so well :) Thanks for the link back Sam!

Colleen March 9, 2012 at 8:21 am

At last I was able to scroll down at leisure and read your blog! Its been months since I could do that. I see the share button top right is not there today. I always felt it was what was putting the brake on your page….I love passion fruit curd. It was one of my best sellers when I was selling home bakes and preserves! Am loving the granadillas at the moments. Yours looks totally divine and your photos are fabulous. I make mine with the whole pulp and then just strain a bottle of it for Don who is not allowed to eat the pips. I also make mine differently in that I start with everything but the butter, and add ice cold butter cubes at the end xxx

Alida March 9, 2012 at 8:59 am

S, those photo’s are just gorgeous! I will be making passion fruit curd asap now, it looks so divine. Could you imagine it in a tart case with meringue on top? To-die-for!!

Sam March 9, 2012 at 9:09 am

Thanks Ally. ja I wanted to do a granadilla meringue pie but the curd is a little too soft for that. So need to figure a recipe around it. Perhaps in a mini tart case and then it oozes out. Not sure if it will firm up if baked?

Sam March 9, 2012 at 9:28 am

Hi Colleen, so glad the site is working for you now.That share button was driving me nuts :-).

Sam March 9, 2012 at 9:29 am

Thanks Tandy, and thanks for the inspiration I’m so in love with this curd and prefer it to lemon.

Marcia Michalitsianou March 9, 2012 at 11:40 am

I do SO enjoy your site. The passion fruit curd sounds divine, and what a pity I can’t find them on the island. Will have to see if I can get someone to smuggle in some seeds and I’ll have a go at growing them. However, I’m drowned in lemons. Do you have a fool-proof lemon curd recipe for me?
Have a wonderful day.

Lori March 9, 2012 at 12:55 pm

Too beautiful! Probably my favourite fruit around and passion fruit curd is the ultimate. I think it would make a wicked icecream… like a passion fruit meringue ice cream?
x

Sam March 10, 2012 at 6:52 pm

Thanks Marcia, you can make this using lemons instead of passion fruit. Just substitute. You can also add some lemon zest to make it more lemony as my friend Tandy’s link shows

Willow March 10, 2012 at 10:51 pm

Beautiful! I love making fruit/citrus curds, but have never used passion fruit before. In fact… I’m not sure I’ve used passionfruit in anything before. *Gasp* how could this be? I guess I’ll just have to do something about that and make this curd, then! :P

usha singh March 12, 2012 at 5:43 pm

This looks amazing, i have never tried curd because of the eggs & i am yet to find an egg less recipe. I do love passion fruit as well. Have a wonderful week ahead

Sam March 12, 2012 at 10:23 pm

Hi Usha, not sure if there is a way around eggs for a curd..
Sam

Sam March 12, 2012 at 10:25 pm

Hi Usha, not sure there is any way around egg for a curd…

Shumaila March 13, 2012 at 4:12 am

I would love to have a stock of passion fruit to make this curd. The curd and your photos are absolutely gorgeous!

Sam March 13, 2012 at 9:34 am

Thank you Shumaila :-)

Carolina March 13, 2012 at 5:52 pm

How many passion fruits would you estimate is enough to fill 2 cups worth of pulp? I really want to try this but I can only get them from the supermarket and they’re really expensive here.

Sam March 13, 2012 at 6:13 pm

Hi Carolina, it depends how big they are but I would say around 6 for a cup of juice. Perhaps halve it to make a smaller batch.

Charlie's Bird May 22, 2012 at 8:42 am

What a divine recipe, I have now made 2 batches, after a windy harvest of our granadilla bush. Easy and just so tasty! Thank you!

Sam May 22, 2012 at 9:54 am

Thank you Charlies Bird, glad you enjoyed :-)

Cest_Life August 17, 2012 at 5:49 pm

Hi there! This looks fab. Will definitely be making myself a batch of this to eat with yoghurts and desserts….yum! :) Might try a lemon curd also as you suggested above. Can you tell me though, how long will the curd last in the fridge? I presume you can’t freeze it?! Thanks in advance! :)

Sam August 18, 2012 at 8:53 am

Hi Cest_Life – because curd is an egg based product, it will not freeze. use very fresh eggs and your curd should last 3 – 4 week sin the fridge.
Sam

Julie January 3, 2013 at 6:04 pm

How many passion fruit did you need for this receipe? Could i use it as fillig for macarons or is it too liquid? Thanks!

Sam January 4, 2013 at 8:47 am

Hi Julie, You could defs use it to fill macaroons as you don’t need much for that. I have no idea how many fruit I used, it all depends on the size and how juicy they are.

Ruda February 5, 2013 at 2:47 pm

Hello, I made the curd and it is DEVINE. Thanks! How long can I keep this in the fridge?

Sam February 6, 2013 at 8:44 am

Hi Ruda, it should keep for up to 2 – 3 weeks. Its eg based so that is the recommendation. I kept mine longer (but that’s just me)

Kim April 7, 2013 at 11:35 pm

Hi Sam. I made this curd the other day and it was delicious. I mixed most of my batch into whipped cream which then went on top of the meringue in your pavlova recipe. All topped with rasberries – yummy!

Sam April 8, 2013 at 9:04 am

HI Kim, I love the idea of mixing the curd with whipped cream to soften its intensity. You have given me an idea :-).
best
Sam

Barbara September 15, 2014 at 1:06 am

Passion fruits have been ripening and falling off the vine in my backyard. So I just made your passion fruit curd and it is absolutely divine!!! I added the zest of a small Meyer lemon fron the tree, and a squeeze of the juice to the recipe. Before it could cool, I spread some mascarpone cheese on a little rosemary cracker, and spooned the warm golden deliciousness over the whole thing…I think it might be the best thing I’ve ever tasted!

Thank you for the brilliant, easy recipe, Sam!

Sam September 15, 2014 at 10:09 am

Hi Barbara, thanks for the lovely comment and sharing your idea. I adore the idea of the rosemary cracker with the Mascarpone.
Best
sam

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