Friday, March 29, 2013
Passion Fruit Juice
Ok. this is Aaron writing now....
I learned how to make this and other tropical juices when I lived in the Caribbean. Because they use different varieties of the same fruits we use here, the preparation methods vary from our methods here in the USA. In the Dominican Republic, passion fruits are called chinolas. Other latin countries call them Maracuyas.
Start with about 6 passion fruits. They will either be yellow and smooth on the outside or purple and wrinkly depending on the breed, age, and transport method. Get out your blender and, while holding the fruit above the blender, cut it in half so that any juices will drip into the blender pitcher. Use a spoon to scoop out the black seeds and yellow membranes into the pitcher also.
It is the yellow membrane that holds the flavor of the passion fruit, so we will use the blender to separate the membrane from the Seeds. To do this, add an additional 2 cups of water to the blender. Pulse the blender several times until you see some of the black seeds beginning to break. The black seeds release a bitter flavor when broken, so don't blend any further. Next pour the blended solution through a small sieve to strain out the seeds and membrane chunks. The flavor will pass through in the water.
Pour the strained liquid into a pitcher and add 1/2 Cup Sugar and fill to the 1/2 quart line on the pitcher. Add more sugar or water to taste.
In the D.R. we added a single drop of vanilla for extra flavor.