Tropical, tasty passion fruit is one of summer’s greatest hits

POJOKVIRAL- y and aromatic passion fruit is having its moment at the top of the charts as this summer’s favorite fruit.

To see why, cut one in half horizontally and spoon the seeds and pulp into your mouth for a taste thrill of tropical flavors all in one small egg-shaped container. I’ll bet you can’t stop at one. Although passion fruit is available year-round, it’s at peak abundance and flavor right now.

It was not given the name “passion” because of the luscious flavor, but because the name refers to the flower of the vine, which is said to symbolize an aspect of the passion of Christ.

Passion fruit makes a fabulous pie (substitute passion fruit puree for key lime juice in a traditional key lime pie), and passion fruit curd (just like lemon curd) is delicious swirled into yogurt or spread over scones.

Passion fruit is usually associated with desserts, but its perfumed flavor and acidity is a welcome addition to savory dishes, especially chicken, fish, and pork.

Mix up a zingy passion fruit vinaigrette: combine ½ cup passion fruit pulp, either fresh or frozen, 1 tablespoon honey, 3 tablespoons white wine vinegar, ½ cup extra-virgin olive oil, salt, and freshly ground pepper in a blender or food processor container, and blend until smooth and emulsified. Pour over a green salad with diced avocado and cucumbers.

At the market, choose fruits that are large and heavy, with wrinkly, yet firm shells. Avoid those that are soft.

To ripen passion fruit, store at room temperature until it becomes dimply and sloshes when shaken. When ripe, store in the refrigerator, or freeze, intact, in plastic freezer bags. When you’re ready to use frozen passion fruit, just take them out of the freezer and halve. The pulp will defrost quickly and taste fresh. One passion fruit will yield about 1 tablespoon of pulp.

Most people use passion fruit as a flavoring rather than a primary ingredient, like a splash of liqueur or vanilla.

You can either strain out the seeds or enjoy their nice crunch. To separate the fruit pulp from the seeds, heat the pulp over medium-low, stirring frequently, remove from heat when near boiling and strain out the seeds.

A great alternative to fresh fruit is the frozen passion fruit pulp sold at most supermarkets. The frozen pulp has the dual advantage of being inexpensive and seedless.

PASSION FRUIT, MANGO AND COCONUT PARFAITS

This recipe is adapted from Eat Cool—Good Food for Hot Days by Vanessa Seder, Rizzoli International Publications ($39.95).

Ca’ Furlan Brut Rosé Prosecco Cuvée Mariana NV ($12) from the Veneto region of Italy has delicate accents of pickled ginger and orchard blossom enmeshed with notes of peach skin, blood orange sorbet and stone fruit. The acidity and subtle minerality of the wine compliment the flavor of passion fruit quite nicely

½ cup unsweetened passion fruit pulp, thawed if frozen

½ cup sugar

4 tablespoons unsalted butter, melted and cooled

3 large egg yolks

2-1/2 cups chopped ripe mango (from 2 peeled and pitted mangoes)

1 (13-5 ounce) can unsweetened coconut milk

1-1/2 cups plain Greek yogurt

1 cup unsweetened coconut flakes for sprinkling

For the passion fruit curd, place passion fruit pulp, sugar, butter and egg yolks in a medium saucepan and stir until smooth. Heat over medium-low heat while stirring constantly until barely simmering and thickened, 8 to 10 minutes. The mixture should thicken before it reaches a boil. Use a silicone spatula to push the curd through a fine-mesh strainer into a medium stainless-steel bowl. Place the bowl over a large bowl of ice water and stir until cool. Place plastic wrap directly on curd and refrigerate until ready to use.

Place the mango in a blender or food processor and process until smooth. Transfer the mixture to a large piping bag (or reserve to spoon into glasses).

Open the can of coconut milk and transfer about ½ cup of the thick cream layer from the top of the can into a medium bowl. Beat with a whisk until soft peaks form, then fold into the passion fruit curd. Transfer this mixture to a large piping bag, or reserve to spoon into glasses.

Set up 6 parfait or juice glasses wide enough to accommodate a spoon. Pipe or spoon layers of the mango puree, passion fruit curd, and yogurt into each glass. Serve immediately, or refrigerate up to 2 days ahead until ready to serve. Top each glass with coconut flakes right before serving.