MARCH HARVEST
Passion fruit The dusky exterior of this tropical fruit hides crunchy seeds surrounded by an aromatic, juicy and slightly tart pulp. Passion fruit’s hard, deep purple shell wrinkles as it ripens and becomes sweeter. Avoid any that are already very wrinkled or that feel light. Although the pulp is juicy, it takes more than 100 fruits to make 1ltr of juice. Try blitzing up the passion fruit pulp with other exotic fruits for a fresh and tasty smoothie. If decorating a cake, try adding a little strained passion fruit juice to buttercream, then use the seeds to decorate the top.
WORDS BRYONY BOWIE RECIPES ANNA CRANE PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL
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BREAK LOOSE If the jelly doesn’t want to come out of its mould, dip into hot water briefly to loosen its grip.
PA S S I O N F R U I T J E L L I E S Makes 4 DF GF Takes 20 mins, plus 6 hours setting Cost per serve £1·11 6 passion fruits 4 sheets leaf gelatine 300ml 100% squeezed and pressed tropical juice 200ml coconut water flavourless oil, for greasing 4 scoops vanilla ice cream, to serve
1 Halve 4 passion fruits and, using a teaspoon, scoop the pulp and seeds into a sieve set over a measuring jug. Using the back of a spoon, press down on the pulp to push the juice through the sieve. You should end up with about 50ml of liquid. Discard the seeds. 2 Cut each gelatine sheet into 4 and put in a small bowl. Cover the sheets with cold water and set aside for 5 minutes to soften. 3 Meanwhile, top up the passion fruit juice with the tropical juice, until you
have 350ml liquid in total. Set aside. In a small pan set over a low heat, gently heat the coconut water until the liquid is just at simmering point. Take off the heat. Gently squeeze the gelatine leaves to remove excess water, then add to the pan and allow to melt, stirring with a wooden spoon. Cool for a few minutes. 4 Lightly grease 4 individual jelly moulds (about 175ml capacity) with oil. Pour the cooled gelatine mixture into the jug of passion fruit and tropical juice and stir well to combine. Divide this mixture between the jelly moulds. Put in the fridge for about 6 hours, or until set. 5 To serve, turn the jellies out onto serving plates. Halve the remaining passion fruits and scoop out the seeds and pulp. Use to decorate the jellies. Serve with ice cream, if you like. Each serving contains Energy
Fat
379kJ 90kcal 5%
3g 4%
Saturates
Sugars
Salt
<1g 12g <0·1g 2% 13% 1%
of the reference intake. See page 106. Carbohydrate 12g Protein 4g Fibre <1g
Also in season Make the most of sweet, delicate leeks in this light, one-pot pasta dish at tes.co/onepotlinguine
For more great passion fruit recipes, visit tesco.com/realfood
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