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

Passion Fruit-Elderflower Ice Cream with Pistachio Cake

Source: Pastry Chef John Park of Lukson – Culver City, CA

Pineapple Sauce:
    • 500 g. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 75 g. sugar
    • lemon juice
    • 4 g. agar

1. Bring the pineapple concentrate, sugar, and lemon juice to a boil. Whisk in the agar and cook for 30 seconds. Chill overnight, blend, strain, and place in a squeeze bottle.

Pistachio Pastry Cream:
    • 32 oz. milk
    • 4 oz. sugar
    • 1 vanilla bean
    • 6 oz. eggs
    • 2 1/2 oz. cornstarch
    • 4 oz. sugar
    • 2 oz. butter
    • pinch of salt
    • 10 oz. PreGel pistachio paste

1. Bring the milk, sugar, vanilla bean, and salt to a boil. Whisk the eggs, sugar, cornstarch, and salt together, and temper into the liquid. Cook over medium-heat for one minute to cook out starch, strain, and fold in the butter and pistachio paste. Cover with plastic wrap, pressing directly on top of pastry cream and cool. Place into a piping bag, pipe into ¾-inch round flexi molds and freeze.

Sicilian Pistachio Streusel:
    • 220 g. Sicilian pistachios
    • 380 g. all-purpose flour
    • 180 g. confectioner’s sugar
    • 220 g. butter, cubed and chilled in freezer
    • 1 1/2 tsp. salt

1. Toast pistachios at 300°F for 7 minutes. Process the flour, sugar, salt, and half the pistachios in a Waring food processor. Add cold butter and combine. Remove from food processor and fold in the remaining pistachios.

Caramelized Pineapples:
    • 1 pineapple
    • 5 oz. butter
    • 2 oz. brown sugar
    • 8 oz. sugar
    • pinch of salt

1. Cut the pineapples into 1-inch cubes. Brown the butter in a sauté pan; add in the sugars and salt and caramelize over high heat. Add in the pineapple and cook until the juices start to release. Place pan in a 300°F oven and cook for 5 minutes.

Greek Yogurt Sphere:
    • 220 g. Greek yogurt
    • 80 g. skim milk
    • 50 g. sugar
    • 1000 g. water
    • 10 g. sodium alginate

1. Create a water bath with the water and sodium alginate. Combine the Greek yogurt, skim milk, and sugar. Spoon the mixture into the water bath and allow to set for 3 to 4 minutes. Transfer the spheres into cold water.

Passion Fruit-Elderflower Ice Cream:
    • 700 g. milk
    • 500 g. cream
    • 225 g. sugar
    • 36 g. invert sugar
    • 75 g. dextrose
    • 100 g. milk powder
    • pinch of salt
    • 200 g. egg yolks
    • 200 g. The Perfect Purée Passion Fruit Concentrate,  thawed
    • 50 g. elderflower syrup

1. Bring the milk, cream, sugar, invert sugar, and dextrose to a simmer. Add the milk powder and salt and bring to a boil. Temper in the egg yolks, strain, and cool in an ice bath. Add in the purée and syrup and spin in an ice cream machine according to the manufacturer’s instructions.

Mascarpone Batter:
    • 6 oz. butter
    • 7 oz. sugar
    • 2 eggs
    • 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 8 oz. all-purpose flour
    • 5 oz. mascarpone

1. Cream the butter and sugar in a Hobart stand mixer with the paddle attachment until pale. Add the eggs and continue to mix. Add the baking powder, baking soda, salt, flour, and mascarpone and mix until just combined. Place batter in a piping bag and reserve.

Pistachio Cake:
    • mascarpone batter
    • pistachio pastry cream
    • Sicilian pistachio streusel

1. Place 10 Demarle 3-inch ring molds on a half sheet tray lined with parchment paper. Spray the mold lightly with baking spray, then pipe a ring of the Mascarpone Batter into each mold. Place a frozen round of Pistachio Pastry Cream in the center of each mold and top with 2 tablespoons of the Sicilian Pistachio Streusel. Bake at 300F for 22 minutes. Remove the ring molds and allow cakes to cool.
2. Bake the remaining streusel on a lined sheet tray at 300°F for 12 minutes. Cool and break up any large chunks.

To Assemble and Serve:
Warm up the Pistachio Cake and place on the plate. Add a few pieces of the Caramelized Pineapple. Spoon some Pistachio Streusel on and around the pineapple. Place a Greek Yogurt Sphere on the plate, and squeeze a few dots of the Pineapple sauce around it. Quenelle the Passion Fruit-Elderflower Ice Cream on top of the streusel.

Complimentary Samples

Complimentary Samples

Meet The Founder: Tracy Hayward

Recipe List:

Passion Fruit Concentrate

A Perfect Mule
Autumn Sunset
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
El Corazon
Exotic Fruit Mousse
Eye of the Storm
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
Hurricane Snow Cone
Ipanema Fizz
Irrational Passion
Kiliki Cooler
Lilikoi (Passion Fruit) Bars
Lilikoi Butter
Lilikoi Swizzle
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
Passionate Serrano Margarita
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)
Rye Naught
Siamese Dream
Soda Jerk
Sol Flare
Sonrisa (Spanish for the word: Smile)
Summer Thyme
Sweet Sydney Summer
Tahitian Passion
Tahitian Tickler
Tamaya Gourmet Chilean Carica Fruit Fettuccine
Tapioca Passion Fruit Coconut Parfaits
The Clevelander
The Quickfire
The Rum House
Thor's Holiday
You Know Macumba?
  • Papaya
  • Passion Fruit
  • Tamarind
  • White Peach
  • Lemon Zest
  • Green Apple
  • Apricot
  • Banana
  • Pink Guava
  • Strawberry
  • Kiwi
  • Roasted Red Pepper
  • Mango
  • Blueberry
  • Blackberry
  • Pear
  • Prickly Pear
  • Black Currant
  • Red Raspberry
  • Lychee
  • Blood Orange
  • Orange
  • Cherry
  • Pomegranate
  • Coconut
  • Meyer Lemon
  • Key Lime