1,504 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to extract passion fruit juice

Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.

528 K 3× 3.5/5 (177 reviews)

20 min.

Easy

$4.15

100 ml

1 Ingredient

Last modified on: March 23^th 2011

For this recipe: I want to make it (745×) I made it (586×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 100 ml, you will need:

1 500 g passion fruits
Total weight: 500 grams

Change these quantities to make:

50 ml 100 ml 200 ml 300 ml

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

You will need the following utensils:

A chopping board
A good knife
A fine strainer
A bowl
A flexible spatula (maryse)

Cut all your passion fruits in half.

Stage 2 - 5 min.

Put the strainer over the bowl. Remove all the seeds from fruit with a tablespoon, and put them in the strainer.

Stage 3 - 10 min.

With the maryse, press the seeds with a to and fro movement. This will push the juice through the bottom of the strainer, and eventually into the bowl.

Stop when only the seeds are left in the strainer, then discard them.

Stage 4

You can use this highly perfumed and tasty juice in your recipes, like fruit jellies for example.

Remarks

Passion fruit are (in metropolitan France) rather expensive, but they have a gorgeous taste.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=6 %	110 RDI=10 %	0	500 RDI=30 %	2,090 RDI: 30 %
Per 100 g	3 RDI=1 %	20 RDI=2 %	0	100 RDI=5 %	420 RDI: 5 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 100 ml : $4.15

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
337 K4 2 hours 30 min.

This recipe uses (among others)

Other recipes you may also like

How to freeze plums

When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.
September 4^th 2019125 K3.7 12 hours 40 min.

How to peel pistachios

If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20^th 2020138 K3.3 30 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3^rd 20201.71 M 304.0 7 days 15 min.

How to roll out pastry for a tart

Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
October 13^th 2010304 K4.6 25 min.

How to glaze a tart

Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15^th 2016459 K4.4 7 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 3 comments already posted on this recipe

I made a semi promise to try a different fruit or vegetable each month that I've never tried. (You only live once). This month was passion fruit. Yes, they are expensive. In the Sacramento area, CA I spent $8.97 USD for 3 at Safeway. With that said, they are very good, sweet & juicy. I put mind in a blender, added a little water & blended for several seconds (don't puree). Put through a small sieve. Thank you for this post. I stumbled upon it & that gave me the the inspiration to try them. I'm thinking an after dinner drink with vodka.
Posted by Anonymous may 18^th 2016 at 23:16 n° 3
It's better to use the juice, more fresh and tasty.
Posted by jh july 6^th 2012 at 08:41 n° 2
Thank you for the great advice! Would using this juice work in making a passion fruit icing, or would it be better to use a flavor extract? I'm not sure if this would make the icing runny.
Posted by Katherine june 30^th 2012 at 01:03 n° 1

Follow this recipe (as 22 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.