If there’s one tropical fruit I love and adore, it’s definitely Passion Fruit! Just the name conjures sinful lust, tart and fresh flavors. And if I’m in love with the name in English, I am cheating on it with the name in Hawaiian: “Lilikoi”. If I ever have a daughter, I want to name her Lilikoi.
Native to Paraguay, Brazil and northern Argentina, Passion Fruit is a vine plant with as many names as it has seeds! Here in Dominican Republic it is commonly called “Chinola”. I’ll stick with Lilikoi just because I love it so much!
- 100 grams have 97 calories. Wish I could say the same about Bacon, sigh.
- Great source of Dietary Fiber
- High in Vitamin C, which is a powerful water soluble anti-oxidant
- Rich source of minerals such as Iron, Copper, Magnesium and Phosphorus
- High in Vitamin A which helps the body to remove free radicals
- Juice the pulp of approximately 10 Lilikoi and strain to remove seeds.
- Pour fresh juice into medium sauce pan over high heat with the addition of 1/2 cup sugar.
- In a small bowl, whisk 1/2 cup of hot juice, 4 tablespoons of cornstarch and 1/2 cup sugar.
- Add slurry (cornstarch and juice mixture) in a steady stream into the hot liquid and whisk.
- Whisk, whisk! Your jam will begin to thicken at 185F, which is around the temperature cornstarch gels.
- Add vanilla extract or a pinch of salt and you’re all set to spread on scones, fill a cake with or just eat it right out of the jar!
If you want to check out more Lilikoi pictures, check them out on the Cooking with Books Facebook Page!