I finally found lilikoi in the store! My most favorite food in Hawaii is anything made with lilikoi (passionfruit)...my girlfriend's mom makes lilikoi curd and jam that is spectacular, and I'm often sent home with several jars of this luscious stuff.
Now I have a little parcel of brown wrinkled lilikoi from the grocer's sitting on my kitchen counter and I have no idea how to make them into something that resembles her goodies.

I'm going to try adding the pulp and seeds to my next batch of muffins, but that's only a guess. I googled recipes and one was a chiffon cake with the seeds and pulp added together. I have no clue if this is right or not...can you please help me?

"I'd like to be a passion fruit. Not because it's passionate, but because someone I know is mad about them and has got me onto them." ~ Joseph Fiennes
Brenda

Oh my, I LOVE passionfruit! We were out for a wonderful pre-birthday dinner on Saturday, and had Lilikoi Panna Cotta with blueberry sauce that was to-die-for! Somewhere I have a recipe for lilikoi curd that you can put on top of cheesecake. YUM!

I also love passion fruit. I've never cooked/baked with it so I'm hoping someone has some tips. Brenda, I don't think you use the seeds. Several of the recipes that I've seen say to scoop out the pulp including seeds and put in a sieve. Then press hard on the seeds to extract all the pulp and juice. Here's an example of the a recipe from epicurious.

A lot of the recent recipes call for passion fruit concentrate from Welch. I can't find it here in Seattle. I've only been able to find an unsweetened fruit juice called Maguary that I haven't have nerve to try.

I've always had great pastries/gelato with passion fruit in Europe and Australia. But I just can't seem to find a lot of sources here in Seattle. But I can get the fruit. I'd love a recipe for curd.

I can buy lilikoi curd in Hawaii, and often carry back several jars of it, but they never last very long! I can devour a whole jar of the yummilicious stuff in just under 3 minutes flat.

Yesterday, I scooped the seeds and pulp out of the rind, dropped it all into a small blender jar with a little bit of water and blended it for a few minutes...the most amazing thing happened! After a couple of minutes on high in the blender, the seeds were STILL whole! I had successfully removed the pulp form the seeds but it was so funny to see those little things had survived the blender's nasty choppers!

I added the lilikoi juice to my muffin recipe, baked them and discovered to my sadness that the pungent lilikoi flavor that I love was totally lost in the muffins.

I think I'll try to make a custard or cream pudding with the lilikoi and see what that tastes like. Marta, the recipe for passionfruit meringues looks like a winner...I'll give it a try as well. I was wondering about making a pavlova and using the lilikoi in the fruit mixture for the filling...think it might work?

I lovelovelove this stuff so much! I have only three jars of lilikoi jelly stashed in my pantry from my last trip to Hawaii...can they hold out for much longer? Not likely!

Recipe for lilikoi curd!

Lilikoi Chiffon Pie!

Lilikoi Passionfruit Curd Cake!
Brenda

quote:

Originally posted by BGE:
I was wondering about making a pavlova and using the lilikoi in the fruit mixture for the filling...think it might work?

Definitely, Check this out. I didn't find that on my first search. It seems like passion fruit and meringue is a popular combo because here is yet another recipe. Unfortunately, I'm not crazy about meringue.

Thanks for the recipes. I never thought to search on Lilikoi instead of passion fruit.

Yum, yum, yum...Marta, you're a wonder, child!
Try this little goodie! My favorite treats when I'm in Hawaii (actually in Kailua, Oahu) are malassadas, fresh from Agnes Portugese Bakery on a Sunday morning. Get 'em fresh and still warm, with the sugar coating sogging into the yeast-y warm malassada! Yowzers! Nothing better...goes perfectly with a fresh cafe latte from Kalapawai Market. Then, I go to Kailua Beach, find my favorite beach bench and enjoy...pigging out, of course!

BUT, lilikoi curd-filled malassadas? Spectacular, I'd think.

"This is the most magnificent, balmy atmosphere in the world ~ ought to take dead men out of their grave." ~ Mark Twain, on Hawaii
Brenda

I'm not in an area where lilikoi are very popular and usually resort to buying puree from my food distributor but, on the rare occassion I see fresh in the market I grab it.

To separate the pulp from the seeds I scoop everything into a saucepan and simmer for a few minutes. Then I put the whole thing into a food mill and strain the pulp off of the seeds.

Here is a great recipe for Lilikoi Cheesecake that I used to make often in the restuarant. I got the recipes from the Great Chefs series. It is not only heavenly on the tongue but lovely to look at.