Passion fruit… Bite the seasons!*

February 11th, 2013 § 2 comments

Passion fruit Hearts


One more month to go before spring… I don’t know about you, but with all the love I’ve got for forgotten veggies and old roots, I’ve had my share for this winter. I am so craving for spring and all it’s green goodies.

Thank god for the tropical and other citrus fruit:

They are the suns of my winter!
Not exactly local I know, but relatively environmental friendly when shipped by boat or truck (energy category B in NL).

Passion fruit is my favorite. So fragrant, juicy, sweet and sexy!
With vitamin A & C, iron and potassium, they are a vitamin and mineral bomb as well.

You need to get the heavy and wrinkly ones. They are so good.
Passion fruits are at their best from october to may and although they are originally from brazil and paraguay, they are now cultivated in a large part of the southern hemisphere or in warmer frost free areas.

You can sieve the juice to discard the seeds if you insist, but I prefer to have it all: the intoxicating juice and the crunchy seeds.

Last weekend I got my hands on some deliciously wrinkly and ripe passion fruits which inspired me to a light, fresh and fragrant dessert… It has the creamy texture of a clafoutis but with the fruits on top.

Perfect ending to a sexy dinner 😉

Passion fruit hearts

Coeurs aux fruits de la passion

Serves 4 (or serves 2 for dessert and 2 again for breakfast ;-))
Prep 20 min bake 25 min @ 150°C

. 2 eggs, lightly beaten
. 200 g greek yogurt,
. 10 cl whipping cream,
. 30 g cornstarch, sifted,
. 5 Ts sugar,
. 4 ripe passion fruits (reserve 3 for dressing the plates),
. 1/2 vanilla bean, scraped seeds
. 1/2 ts grated lemon zest,
. pinch salt.

Equipment: heartshaped cookie cutter**

. Preheat the oven at 150°C. prepare a small rectangular dish covered with a sheet of baking paper (bottom and sides) [or check ** if you’re not into hearts!].

. Lightly beat 2 eggs in a bowl. Add the greek yogurt and whipping cream. Mix well until incorporated

. Incorporate one by one the sifted cornstarch, sugar, the pulp (seeds included) of 1 passion fruit, vanilla seeds, lemon zest, and salt. The batter will ressemble a clafoutis or thick pancake batter.

. Pour the batter in the prepared rectangular dish or in individuals muffin shapes or ramekins.

. Bake for 20 to 25 minutes at 150°C, until the batter has just set and until the point of a knife comes out moist but clean and the surface has not yet started to color.

. Leave to cool down completely before dressing the dessert.

. Cut out heart shapes of the clafoutis using the cookie cutter.

. On each plate, place a heart or two, top with a teaspoon of passion fruit, and serve with a half passion fruit on the side.

Bon appetit!


I’ve been testing the Snapguide app this weekend too. Here’s the result..

Check out How to Bake Passion Fruit Hearts (Gluten Free) by Myriam – My kitchen diaries on Snapguide.

Do you like it?
Let me know if you’d like more step-by-step guides like this one on My kitchen diaries!

* Bite the seasons: you know I’m always preaching about seasonal vegetables and fruit. In this new series of posts, I’ll introduce my favorite seasonal vegetables and fruits, month by month, with a little info and a tasty recipe of course! For more seasonal tips, check the links under ‘Eat green… Eat seasonal in the right sidebar.
** If you don’t have a heartshape cookie cutter, just use individual muffin shapes or ramekins, greased with butter or vegetable oil
Find out more about passion fruit: Eat the seasons, Wikipedia, Food Network’s healthy eats
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§ 2 Responses to Passion fruit… Bite the seasons!*"

  • Lisa says:

    Wow, my favorite too! Passionfruit. This is one recipe I will be making, do you think that it would also work well with 0% fat Greek Yoghurt?

    • Thanks Lisa. I think 0% fat Greek Yoghurt should work (kwark too btw), but I would hang it in a cheese cloth/tea towel for a bit to drain wxcess water. Tha’st what i do ehen making tarte au fromage blanc with the 0% fat version, and it works fine!

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