Passion Fruit Concentrate

This fruit is truly a passionate favorite with gourmet chefs. Known as lilikoi in Hawaii, passion fruit is strong, tart and tropical. Passion Fruit Concentrate delivers a delicious and aromatic powerhouse of flavor that is ideal for your recipes for ice creams, sorbets, mousses, and cocktails.


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Featured Recipe

Tapioca Passion Fruit Coconut Parfaits

Yield: 6 servings
Source: Tina Wong, The Wandering Eater, Adapted from Martha Stewart
    • 2 cups canned unsweetened coconut milk
    • 1 cup heavy cream
    • 1 piece of peeled fresh ginger (1 1/2 inches), cut into 1/8-inch-thick slices
    • 1 3/4 tsp. unflavored gelatin
    • 3/4 cup plus 1 tsp. sugar
    • 5 green cardamom pods
    • 10 whole black peppercorns
    • 1 fresh bay leaf
    • 3 1/2 cups whole milk
    • 1/2 cup large pearl tapioca
    • 1/2 cup The Perfect Purée Passion Fruit Concentrate,  thawed
    • 1/2 cup water (mix with Passion Fruit Concentrate to create juice)

Method:
1. Bring 1 cup coconut milk and the cream to a simmer in a medium saucepan over medium-low heat. Remove from heat, and add ginger. Cover, and let steep 30 minutes. Pour mixture through a fine sieve into a clean medium saucepan; discard ginger.
2. Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small bowl, and let stand 2 minutes to soften. Whisk gelatin mixture and 1/4 cup sugar into coconut-milk mixture. Cook over medium heat, stirring, until sugar and gelatin have dissolved. Pour 1/2 cup panna cotta into each of six glasses. Refrigerate until firm, about 2 1/2 hours.
3. Sprinkle remaining 3/4 teaspoon gelatin over Passion Fruit and water juice mixture in a small saucepan; let stand 2 minutes to soften. Whisk in 1 teaspoon sugar. Cook over medium-low heat, stirring, until gelatin and sugar have dissolved. Pour through a fine sieve into a glass measuring cup; let cool, about 10 minutes. Pour 3 tablespoons gelée into each glass. Refrigerate until firm, about 1 1/2 hours.
4. In a separate saucepan or pot, boil a pot of water and cook and simmer your large tapioca pearls. Cook the pearls, stirring them often, until they are tender yet slightly chewy, about 50-75 minutes. (It would be less cooking time if you use smaller tapioca pearls.) Once this is cooked, drain and set aside.
5. Tie cardamom, peppercorns, and bay leaf in a square of cheesecloth to make a bouquet garni. Bring whole milk and remaining cup coconut milk to a simmer in a medium saucepan over medium-low heat. Add bouquet garni and remaining 1/2 cup sugar, bring to a simmer over medium heat, stirring for 15 to 20 minutes. When the liquid is reduced slightly, add the cooked tapioca. Continue to cook, stirring often, until tapioca pearls are tender, 10 to 20 minutes. Discard the bouquet garni. Cover tapioca; let cool to room temperature, or refrigerate until ready to serve.
6. Just before serving, if you prefer a thinner tapioca, stir in up to 1/2 cup milk. Divide tapioca among glasses over gelée. Optional: Halve passion fruits, and spoon pulp and seeds over each parfait.

Complimentary Samples

Complimentary Samples

Recipe List:

Passion Fruit Concentrate

A Perfect Mule
Bali Punch
Batida de Maracuja
Bite of the Iguana
Blueberry-Vanilla Mascarpone “Rock” and Peach-Passion Sorbet
Bulleit of Passion
Burnout Breeze
Captain Jack
Caribbean Express
Chocolate Salted Chocolate Cream & Passionfruit Gelée
Chocolate Tropical Fruit Bonbons
Coco Passion
Deception
El Corazon
Exotic Fruit Mousse
Flavored Ice
Flourless Chocolate Cake with Passion Fruit Coulis
Ginger or Maryanne
Golden Glow
Golden Passion
Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette
Hala Kahiki
Halo Halo: Avocado Ice Cream and Passion Fruit Jelly
Hopper
Hurricane Snow Cone
Ipanema Fizz
Irrational Passion
Kiliki Cooler
Lilikoi (Passion Fruit) Bars
Lilikoi Butter
Lowfat Passion Fruit Dressing
Maffei Bellini
Maffei Caipirinha
Maffei Daiquiri
Maffei Margarita
Maffei Mojito
Mango Panna Cotta with Strawberry Kiwi Salsa
Mango Passion Fruit Napoleon Cake
Oaxacan Margarita
Passion Fruit Brûlée
Passion Fruit Cheesecake
Passion Fruit Curd
Passion Fruit Daiquiri
Passion Fruit Drinking Vinegar
Passion Fruit Eye Opener
Passion Fruit Gratin
Passion Fruit Ice Cream
Passion Fruit Lemonade Slush
Passion Fruit Mai Tai
Passion Fruit Mango Sauce
Passion Fruit Marinade
Passion Fruit Martini
Passion Fruit Meringue Pie
Passion Fruit Palmer
Passion Fruit Pate de Fruit
Passion Fruit Sabayon
Passion Fruit Sauce
Passion Fruit Sorbet
Passion Fruit Sushi with Coconut Rice
Passion Fruit Vinaigrette
Passion Fruit-Elderflower Ice Cream with Pistachio Cake
Passion Gimlet
Passion P'Ocean
Passion Punch
Passion Vanilla Cola
Passionate Cosmo
Passionate Punch
Passionfruit Macadamia Ice Cream
Peaches & Passion
Pina Colada Bonbons
Pineapple Passion Shake
Pork Milanese with Radish Salad and Passion Fruit Beurre Noisett
Pyrat Punch
Red Hurricane (Pomegranate & Passion Fruit)
Soda Jerk
Sol Flare
Summer Thyme
Tahitian Passion
Tahitian Tickler
Tamaya Gourmet Chilean Carica Fruit Fettuccine
Tapioca Passion Fruit Coconut Parfaits
The Quickfire
The Rum House
  • Blood Orange
  • Lemon Zest
  • Kiwi
  • Meyer Lemon
  • Strawberry
  • Green Apple
  • Orange
  • Mango
  • Key Lime
  • Blueberry
  • Black Currant
  • Tamarind
  • Pear
  • Apricot
  • Red Raspberry
  • White Peach
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