I have a love hate relationship with our lilikoi (passion fruit) vines. They’re lovely and have the most amazing flowers, followed by fat fruits full of sweet, tart, delicious goodness. They provide shade for part of the backyard, perfect for visiting with chickens. What’s not to love?
The lilikoi vine has pretty much taken over my clothes lines. We’re poor and don’t have a dryer, which means that I have no choice but to hang my clothes out to dry. Don’t try to tell me how romantic it is. Only people with dryers think that. It’s bad enough having to stand out in the hot sun (when it’s not trying to rain on my laundry) to hang up clothes. The last thing I want to do is battle with an ever encroaching vine winding it’s way around the clothes line and growing into my clothes pins. Enough already.
The vine growing through the clotheslines has also formed a mini-canopy in our backyard, forcing the other plants to grow freakishly tall to find the sunlight. I might have the world’s tallest pink hibiscus. Nothing happens for the first five feet, and then there are three blossoms peeking out above the vines. It’s like my own private jungle in the middle of the city.
But then when I really start to hate that stupid vine, it allows me to make something delicious, like this passion fruit curd. I used it in my Passion Fruit Victoria Sponge Cake, and it was tasty. I think passion fruit pulp looks a bit like frog spawn with the seeds in, but it tastes so tart and lovely that I’ll forgive it.
You could use this passion fruit curd as much more than a cake filling. I think it would be a lovely topping for pavlova or pound cake, or even frozen yogurt. I haven’t tried it, but it might also be awesome stirred into some oatmeal in the morning. It takes a bit of time to accomplish, but stirring is a good time to meditate on life and how, in the end, nature is way better than laundry.
- 1 cup lilikoi (passion fruit) pulp and seeds, 8-10 lilikoi
- 2 whole eggs
- 3 egg yolks
- 150 grams (2/3 cup) sugar
- 100 grams (1/2 cup) butter, cubed
- Cut open your lilikoi and scoop out the guts with a spoon until you get a cup worth.
- Add pulp, eggs, egg yolks, and sugar to a large, heat-proof mixing bowl. Whisk to combine.
- Add the butter and place the bowl over a pan of simmering water. You only need about an inch of water. Don't let the water touch the bottom of the bowl.
- Stir continuously as the butter melts. It will look odd for a while, but eventually it will smooth out and thicken up. It took about 20 minutes on my stove.
- Remove from heat and transfer to a clean jar for storage. It will keep for at least two weeks, giving you plenty of time to experiment.