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Author Notes: Passion fruit juice has always been one of my favorite. I like the flavour and the sweet fragrance of the fruit. I recently visited my mother-in law and got to taste her freshly grown passion fruit. Strangely, not many people know about the fruit as it is rarely found in any super markets in India; at least I've never seen anyone selling it here. I've always tasted them fresh from the garden. I came back home excited with a basket-full of passion fruit and an urge to try something totally different.
Passion fruit is rich in vitamins A and C and a good source of potassium and iron. The seeds are high in fibre.I used to throw away the seeds, thinking that they may be bitter, without even tasting them. Only recently, I discovered that the seeds are not bitter and also have a nice crunchy taste.
If using the pulp and seeds simply cut in half and spoon out the flesh. To extract the juice, scrape the pulp and seeds against a sieve with a wooden spoon (if you want to omit the seeds). A lot of fruit are needed for a little juice, but a little juice goes a long way.A syrup made by boiling down the diluted juice with a little sugar further intensifies the flavor and makes a wonderful fruit salad dressing or cocktail ingredient.
- 125 milliliters mango juice (canned or fresh)
- 1 tablespoon caster sugar
- 1 teaspoon ground cinnamon
- 1 vanilla bean, split, seeds removed
- 100gms couscous
- 4 large passion fruit pulped
- 2 bananas, peeled & sliced
- 1 cup sweet cream
- extra cinnamon for sprinkling
- In a small saucepan, heat mango juice, sugar, cinnamon and vanilla until simmering. Add couscous, cover and set aside. Stir with a fork to separate the grains.
- Divide the couscous into 4 portions. Using 200ml glasses, place a layer of passion fruit and banana in the base of each glass followed by couscous then a layer of sweet cream. Repeat the layers finishing with a layer of sweet cream.
- Sprinkle with cinnamon and allow it to set for 4-5 hours or overnight. Serve cold.
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