This golden, tropical vinaigrette brings a burst of sunshine to any salad. Made with fresh passion fruit, it balances bright citrusy tartness with a touch of honeyed sweetness. The exotic aroma of the fruit pairs beautifully with tender greens, fruit, and soft cheeses, adding a refreshing lift to both everyday and special-occasion meals. Don’t be fooled by the fruit’s wrinkled exterior—inside lies a treasure of flavor.
INGREDIENTS:
2-3 passion fruit
1/2 cup extra virgin olive oil
1 tablespoon lime juice
1 tablespoon vinegar (white wine or apple cider)
2 tablespoons honey
1/4 teaspoon salt
METHOD:
Cut each passion fruit in half and scoop out the pulp and seeds into a small saucepan.
Cook over medium-low heat, stirring occasionally, until the pulp is hot and begins to steam—just before boiling. Remove from heat.
Pour the warm pulp through a fine sieve, pressing with the back of a spoon to extract as much juice as possible. Discard the seeds and allow the juice to cool completely.
In a blender or small food processor, combine the cooled passion fruit juice, olive oil, lime juice, vinegar, honey, and salt. Blend until smooth and emulsified.
Transfer to a glass jar and refrigerate for up to one week. Shake or stir before serving.
SERVING SUGGESTIONS:
- Toss with baby spinach, strawberries, and toasted almonds.
- Drizzle over mixed greens with roasted pears and blue cheese crumbles.
- Spoon over grilled shrimp, chicken, or seared scallops for a tropical glaze.
- Use as a dressing for quinoa or fruit salads for a refreshing twist.
