Passion Fruit and Orange Granita

I had my first taste of a Passion fruit on one of my travels to Sri Lanka. The restaurant there served fruit platters in the morning before breakfast and surprise surprise, one of the fruits was a Passion fruit. Now, the first time one is served this wonder, you actually think, how do I eat this. Its brown, its wrinkled and when you cut it in half, it has a yellow pulp that encapsulates dozens of black seeds in some jelly like substance. Not a very pretty description, I know. However, you stick your fork in there, scoop out a little and eat it as it is and bang, the flavors hit out on your senses. People are usually unprepared for the burst of flavor this fruit leaves on your palate the first time it is tasted.

It is sweet, fruity, a bit citrus like and extremely tart and if a flavourist would describe it, it has a very catty top note. But once it sets on your taste buds, it is kind of addictive.

I love eating them on their own but I love cooking with them too. My favorite recipe is of a Passion fruit curd I made about a year back. It is similar to a Lemon curd but made using passion fruit pulp. Combine this with ripe mangoes and you have a winner dessert on your hands.

I picked up a few of these fruits last week along with a couple of oranges. The combination seemed quite like a match made in heaven – the tartness of the passion fruit with a sweet, citrus character of the oranges.

Granita seemed a pretty good idea to make using these fruits and it is quite simple as that. Just uses four ingredients – this recipe of mine. Of course, you can make it a bit more complex too or you could even try other fruits such as strawberries, oranges, pineapples, kiwis and more too. Citrus fruits work best for these frozen wonders.

 

PASSION FRUIT AND ORANGE GRANITA

 

Ingredients

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  • Passion fruit – 4 Nos.
  • Orange – 1 small
  • Sugar – about ½ cup
  • Water – 1 cup [200ML]

 

Method

  • Cut the passionfruit in halves and take out the pulp in a bowl. [You could strain the pulp through a strainer and do away with the seeds. However, I find that adding a bit of seeds into the mix adds a bit of visual appeal as well as a bit of texture and character. But it’s all your choice really].
  • Squeeze the juice from the orange and mix into the passion fruit pulp.
  • Mix well using a fork get the pulp and the juice homogenized together.
  • Put the water to heat on a stove and add in the sugar.
  • Heat the mixture on a low flame.
  • Once the sugar is well dissolved, bring off the sugar syrup off the stove.
  • Let cool. This is your sweeting base.
  • Add in half this solution into your passion fruit – orange pulp mix. Stir well.
  • If you need a bit more sweetness, add in a bit more syrup.
  • Pour the mix into a flat container and place in a refrigerator. A thickness of about ½ inch should be about right for the mix to cover.
  • Take out the mix after about an hour (just enough to let the mix freeze a bit) and scrape the using a fork to create crystals.
  • Place back in the refrigerator for about 3-4 hours.
  • Scrape using a fork again and scoop the crystals using a spoon and serve in a pretty glass cup.

 

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