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Garlic & Zest

Gourmet Cooking at Home!

Sweet Tart Passion Fruit Curd

Sweet Tart Passion Fruit Curd
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This easy passion fruit curd recipe uses whole passion fruit to achieve a silky smooth curd that’s fragrant and lush. Sweet Tart Passion Fruit Curd is delicious on sponge cake or dolloped into fruit tarts.

 

Passion fruit is such an exotic tropical fruit, don’t you think?  Its essence is more tart than sweet with an aroma so distinct and specific, it’s immediately recognizable.  You can buy passion fruit pulp (in the freezer section) or passion fruit nectar in cans at the grocery store, but if you can get your hands on the actual fruit, that’s a prize worth celebrating.  And if you can get the real stuff, don’t just toss it into a smoothie or cocktail.  Instead, turn it into this luscious, sweet-tart passion fruit curd.

 

cut passion fruits. passion fruit in a blender.

Look at that gorgeous fruit!  With a wrinkled, rosy skin and just a hint of the sweet perfume, you probably wouldn’t give much thought to these if you saw them in the market.  But slice one open and its impossible to ignore its heady fragrance.  If there is such a thing as a “sexy” fruit — this is it!

blended passion fruit with froth. straining passion fruit seeds.

Trouble is, they’re loaded with seeds!  Tons of little black seeds floating in that gelatinous goo that is the passion fruit.  To separate the goo from the bad, whiz them around in a blender, pulsing several times.  This will break the seeds from their membranes so you can collect the nectar.  Just place a fine mesh strainer over a bowl (or a glass measuring cup) and pour the mashup through the sieve.  

making passion fruit pulp by straining seeds in a sieve. passion fruit juice

Stir and press on the seeds until you’ve extracted all of the pulp and juice.  Now you’ve got something to work with!  

egg yolks adding sugar and eggs to passion fruit juice.

To make the curd, separate the yolks from the whites and add them to a large saucepan along with the passion fruit juice and sugar.

adding butter to curd.

Cook, stirring constantly until the curd starts to thicken.  Make sure your temperature doesnt get too high, you don’t want to scramble the eggs.  Remove from the heat and add the butter one tablespoon at a time, stirring until it melts completely before adding another knob.

stirring with a wooden spoon straining egg solids from curd.

Just to be sure that there’s no egg particles left in the curd, strain it once more.  It may seem like overkill, but trust me, you’ll weed out some solids that don’t belong in your velvety curd.

What do you do with passion fruit curd?  Here’s a few ideas:

  • Add a few dollops to a slice of pound cake with fresh berries
  • Spoon it onto scones.
  • Fold it into whipped cream and use it as a filling for profiteroles.
  • Spread it over a sponge cake and roll into a jelly roll.
  • Sandwich between meringue cookies.
  • Or (my favorite) lick it right off the spoon.

The flavor is just as intense as it’s bright yellow color indicates and this luscious  passion fruit curd is impossible to resist.

 

Sweet Tart Passion Fruit Curd and cut passion fruit.

 Sweet Tart Passion Fruit Curd in a jar with spoon. scooping Sweet Tart Passion Fruit Curd


Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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4.14 from 22 votes

Sweet Tart Passion Fruit Curd

If you love lemon curd, you will flip for this passion fruit version!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 334kcal

Ingredients

  • 7 large egg yolks
  • 6-7 passion fruit
  • 1 cup sugar
  • pinch salt
  • 10 tablespoons cold unsalted butter cut into chunks.

Instructions

  • Slice each passion fruit in half and scoop the pulp into a blender. On low speed, pulse the blender to separate the seeds from their gelatinous membrane, but not enough to puree the seeds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice, stirring and pressing several times, until you're just left with pulp and seeds in the sieve. Discard pulp and seeds. You should have about 1/2 cup of passion fruit juice.
  • In a small saucepan, combine the egg yolks, passion fruit juice and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon.
  • Remove from heat. Add salt and butter, one chunk at a time, stirring after each addition until the butter melts.
  • Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you're removing any egg solids from the curd by straining a second time -- and ensuring a silky smooth texture). Transfer curd to a serving bowl and press a piece of plastic wrap to the top of the curd to avoid a skin. Refrigerate until chilled. Can be made one day ahead.

Nutrition

Calories: 334kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 27mg | Potassium: 239mg | Fiber: 6g | Sugar: 32g | Vitamin A: 1475IU | Vitamin C: 19.1mg | Calcium: 32mg | Iron: 1.5mg

“Pin It” For Later!

Looking for the best fruit curd recipe? Sweet Tart Passion Fruit Curd is a mouthwatering filling for tarts and trifles. If you like lemon curd, this easy curd recipe will blow your mind! #passionfruit #passionfruitrecipes #curdrecipes #fruitcurdrecipes #curd #passionfruitcurd #howtomakepassionfruitcurd #howtousepassionfruit #passionfruitrecipe

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Desserts// Puddings/Custards49 Comments

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Comments

  1. Taylor says

    August 14, 2020 at 4:30 PM

    This looks so good! I’m going to put it in my best friends’ wedding cake but I would like to know how much the yield is. I know it says 8 servings but if you could be more specific as to how much, I would really appreciate it!

    Reply
    • Lisa says

      August 15, 2020 at 8:43 AM

      It makes about 2 cups.

      Reply
  2. Kate says

    June 21, 2020 at 11:45 PM

    Could I use this for a filling for strawberry cupcakes?

    Reply
    • Lisa says

      June 22, 2020 at 7:37 AM

      Absolutely!

      Reply
  3. Jennifer says

    April 26, 2020 at 12:58 AM

    I can’t find any PF pulp or actual PF. Am I able to use the passionfruit cocktail juice from Goya?

    Thank you!
    Jennifer

    Reply
    • Lisa says

      April 26, 2020 at 9:28 PM

      Take a look at the ingredients, if it’s just passion fruit, you should be ok, but I suspect it isn’t. Is there a Latin or Caribbean market in your town? If so, they should have frozen pulp.

      Reply
  4. Evette Santos says

    October 7, 2019 at 4:24 PM

    Good afternoon Lisa. I just came across your receipe. I love passion fruit, but I can’t get them in New Jersey. I do find frozen pulp. Is that ok to use in this recipe?

    Evette

    Reply
    • Lisa says

      October 7, 2019 at 7:12 PM

      Yes, you can use the frozen pulp!

      Reply
  5. Rochelle Anderson says

    July 16, 2019 at 8:40 PM

    I found a great source for pure shelf stable passion fruit puree from Da Vine Foods at http://www.DaVineHawaii.com

    Reply
  6. Shauna says

    May 26, 2019 at 4:59 AM

    Hi Lisa! Would it be possible to cut this recipe in half? If so, should I use three egg yolks or four? This looks gorgeous, and I’m excited to try it!

    Reply
    • Lisa says

      May 26, 2019 at 9:07 AM

      Hi Shauna! I’ve never tried cutting the recipe before. If you use 3 egg yolks the curd might be a bit thinner. If you use 4, it would be thicker. So, depending on what you’re doing with the curd, consider those factors.

      Reply
  7. Lacy says

    March 23, 2019 at 11:52 PM

    I made this and it’s delicious! I’m using as a filling in macarons. How long can it be refrigerated for after it’s made though?

    Reply
    • Lisa says

      March 24, 2019 at 8:48 AM

      I’ve kept it for up to two weeks.

      Reply
  8. Mona says

    January 31, 2019 at 8:16 PM

    Can this be processed/canned for a longer shelf life?

    Reply
    • Lisa says

      February 1, 2019 at 10:42 AM

      I’ve never tried it before, but I would think you could… after all lemon curd can be canned. If you’re adept at canning and already have your method, go for it — and let me know how it goes. If you need a resource, I’m currently reading “Put ‘Em Up” by Sherry Brooks Vinton — all about canning and fermenting.

      Reply
  9. Jessica says

    December 20, 2018 at 6:01 AM

    Hi Lisa, I just made this and it is absolutely delicious!!! Just wondering if the same recipe would work for lemon curd too, ie half a cup of lemon juice? My lemon curd recipe is a bit hit and miss and this one was so easy and worked so well!

    Reply
    • Lisa says

      December 20, 2018 at 9:33 AM

      Yes, you can do the same thing with lemon juice.

      Reply
  10. Lori Ridenour says

    November 9, 2018 at 2:44 PM

    This Passion Fruit Curd is AMAZING!! I’m just about to make a lot of it for gifts! Could you possibly tell me what you think the shelf life is of the curd if kept in the refrigerator? Thank you for sharing this recipe with us!

    Reply
    • Lisa says

      November 9, 2018 at 3:17 PM

      So glad you liked it, Lori! My Mom actually requested that I make the passion fruit tartlets for our Thanksgiving — she likes it that much! This should hold up for about 10 days in the fridge — not that it ever lasts that long if you know it’s there…

      Reply
  11. Allyson Haring says

    October 5, 2018 at 11:36 AM

    How much does this recipe yield in cups?

    Reply
    • Lisa says

      October 5, 2018 at 12:43 PM

      Between 2 and 2 1/2 cups.

      Reply
  12. Audrey says

    July 18, 2018 at 4:40 PM

    Hiii just made your delicious curd, i have a question… mine is not very thick, but covers the spoon… I already put butter and everything on it… what can I do or is it ok like that?

    Thank you so much!!

    Reply
    • Lisa says

      July 19, 2018 at 7:24 AM

      The curd should thicken in the refrigerator.

      Reply
  13. Ana says

    May 30, 2018 at 6:18 PM

    Sounds delicious, how much of the passion fruit pulp ? Fresh are not available in my area.
    Thank you

    Reply
    • Lisa says

      May 31, 2018 at 7:12 AM

      Use half a cup of passion fruit pulp/juice for the curd — it’s potent stuff.

      Reply
  14. A Lee says

    February 27, 2018 at 12:57 AM

    Can this curd be frozen? Thank you.

    Reply
    • Lisa says

      February 27, 2018 at 7:07 AM

      Though I’ve never frozen curd — I’m too impatient and generally want to eat it right away, I did find this article which says fruit curds can be frozen for up to one year…https://nchfp.uga.edu/publications/nchfp/factsheets/lemoncurd.pdf

      Reply
  15. Rebecca Dalby says

    January 29, 2018 at 9:45 PM

    I also have a passion vine which is laden with fruit. Can you please tell me how long the curd will keep for, if bottled ?? I’ve never made it before, but would like to give it a go. Thank you

    Reply
    • Lisa says

      January 30, 2018 at 7:21 AM

      I’ve kept it in a jar for up to a week, but usually I just use it in a pie or tart as soon as I’ve made it. Also good on a slice of pound cake or as another layer in a trifle.

      Reply
  16. Nancy Whittlesey says

    January 7, 2018 at 2:10 PM

    My bad. I just read that it says 1/2 cup in the recipe. 😀

    Reply
  17. Nancy Whittlesey says

    January 7, 2018 at 2:09 PM

    How much bottled passion fruit juice should I use in place of the 6–7 fresh?

    Reply
  18. taylor says

    December 1, 2017 at 2:36 PM

    Just finished making the passion fruit curd and it is delicious. I make lemon curd on a regular basis as I have 7 lemon trees but sure my friends are tiring of it. My passion fruit vine is collapsing under the weight of the fruit and I am running out of room in my freezer — I put pulp through a strainer and then pour juice into plastic containers so that I can make pitchers of passion fruit juice as needed. This curd recipe is now my go to recipe. I did make one small change and that was to use castor sugar rather than granulated. It dissolves much easier and eliminates any gritty texture.

    Reply
    • Lisa says

      December 1, 2017 at 5:43 PM

      Wow, you are so fortunate to have a passion fruit vine! I’m jealous! Glad that you liked the curd, we do too — especially in a shortbread tart! You’ll have to take a photo and post it on your Facebook or Instagram and be sure to tag me @garlicandzest.

      Reply
  19. Joyce says

    September 22, 2017 at 11:15 PM

    I bought Passion fruit Curd in Maui at a stand by the ocean & I had never even heard of it, just lemon curd. It was out of this world delicious! It was a half pint jar of curd that the lady had made & was selling it. I had 3 days to eat it before leaving on my vacation & it was all gone. Too good to leave behind. Looking forward to have it again.

    Reply
    • Lisa Lotts says

      September 23, 2017 at 9:13 AM

      I know — isn’t it THE BEST THING EVER??? Totally worth it!

      Reply
  20. Sara | LifesLittleSweets.com says

    March 28, 2016 at 11:47 PM

    Thank you for including all the steps, this looks amazing, pinning for later and sharing!

    Reply
    • Lisa says

      March 29, 2016 at 8:41 AM

      Thank you Sara!

      Reply
  21. jacquee | i sugar coat it! says

    March 26, 2016 at 7:34 PM

    I think I ate enough passion fruit to last me a lifetime when I was a child and I still can’t get enough of the stuff. It is so amazing as a curd, especially paired with chocolate.

    Reply
    • Lisa says

      March 27, 2016 at 8:15 AM

      I’ve never tried it with chocolate before. Sounds great!

      Reply
  22. Georgina Ingham | Culinary Travels says

    March 26, 2016 at 6:14 PM

    Funnily enough I’ve just been blogging about curd too. Blood orange curd. I adore the flavour of passion fruit but it’s so expensive that I very rarely do anything but just eat it as is.

    Reply
    • Lisa says

      March 27, 2016 at 8:14 AM

      I’ve never had blood orange curd, so I’ll definitely have to check out your recipe! Living in South Florida, we have a lot of citrus and tropical fruits – so they’re generally more moderately priced — or I have a neighbor with a tree or plant. LOL!

      Reply
  23. Anne says

    March 26, 2016 at 5:37 PM

    I love making lemon curd, so this intrigued me when I saw it on Facebook… I’ve never had passionfruit (that I know of) and I don’t think I’ve ever seen it fresh, but now you have me thinking I need to see if I can find the frozen pulp – I bet that will be available! I need to try this and see what it is like!

    Reply
    • Lisa says

      March 27, 2016 at 8:11 AM

      Frozen pulp or even canned nectar would probably work as well. It’s to die for!

      Reply
  24. Sam | Ahead of Thyme says

    March 26, 2016 at 4:40 PM

    Yum! That looks delicious and so easy!

    Reply
    • Lisa says

      March 27, 2016 at 8:10 AM

      Glad you like it Sam!

      Reply
  25. irishbakingadventures says

    March 26, 2016 at 12:31 PM

    Lisa..I have been looking for a good recipe for passion fruit curd for a long time..thanks for posting it looks delicious

    Reply
    • Lisa says

      March 26, 2016 at 1:11 PM

      Happy to oblige. I warn you – this one is outstanding.

      Reply
  26. Katrina says

    March 22, 2016 at 7:43 AM

    I cannot wait to make this! Everytime I go to the store I check to see if they have passionfruit yet… and so far no luck… but it must be soon and I can’t wait!!!
    Sooooo good!

    Reply
    • Lisa says

      March 22, 2016 at 10:35 AM

      It’s coming, Katrina!!!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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