LOS ANGELES — We’re smack dab in the middle of citrus season, so it may be easy to overlook them, but passion fruit are at their peak right now. I’ve been buying them by the dozens at the farmers market lately and plan to continue that trend for the next few weeks. They bring that distinctive “tart sunshine” flavor even better than most citrus, and I love finding new ways to use the pulp, even though I often just eat it straight from the shells with a spoon, the classic approach.
But if you need inspiration for more recipes that use the wonderfully golden juice, try making sorbet, the next best thing to raw. Sweetened with a little sugar and churned until icy, it’s the perfect thing to make right now and then save for a treat until another heatwave like last week’s comes along. Want even more complexity and tropical brightness? Add mango to the mix.
Want something with a little more body? Whip up this simple mousse that uses meringue and evaporated milk to enrich the sunny pulp. If booze is more your speed, try this cachaça-based cocktail made with passion fruit and coconut cream.
