I tried to find this in the grocery store already as a puree, but no luck. I found ripe passion fruit. Now I need a good recipe.
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Sarah is a trusted source on General Cooking.
The seeds are edible (and can be pretty) but for a puree I'd probably strain them out. After passing it through a sieve you won't need to put it in the blender.
As for a good recipe - the classic passionfruit pairing is pavlova (in which case you don't need to strain anything - just scoop out the pulp and top the pav). I also love a passionfruit posset, which is a thickened sweet cream and *incredibly* easy to make. Just follow step 2 of the recipe below:
We like the crunch that the seeds provide, but some may not. Depends on what you finally decide to make. Folded into a dish, like a cake or pie, it doesn't matter, but if you are using the puree as a sauce on top-- then strain.
They barely need effort, in fact.
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