Native to the subtropical regions of South America, passion fruit is the size and shape of a large egg. It’s loaded with about 300 small black seeds that are edible. Passion fruit has a complex taste somewhat like guava. It’s a little tropical, sweet, tart, and citrusy all at once. Don’t be turned off by the skin of the passion fruit; when ripe, it will become brittle and wrinkled.
Use this sweet-tart salad dressing on a salad of baby spinach and strawberries, or a salad of greens, roasted pear slices, and blue cheese crumbles.
INGREDIENTS:
2-3 passion fruit
1/2 cup extra virgin olive oil
1 tablespoon lime juice
1 tablespoon vinegar
2 tablespoons honey
1/4 teaspoon salt
METHOD:
Cut the passion fruit in half and scrape the pulp and seeds into a small saucepan. Over medium-low heat, cook fruit pulp, stirring, until it almost comes to a boil, then remove it from the heat.
Strain the pulp through a fine sieve or colander and discard the seeds. Allow the juice to cool.
In a blender jar, place the cooled passion fruit juice, olive oil, lime juice, vinegar, honey, and salt and blend until the mixture is smooth.
Store the salad dressing in the refrigerator for up to one week. Stir or shake before using.
SOURCE: Adapted from a recipe by Marian Blazes, The Spruce
