Granadilla (Passion fruit) curd

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Passion fruit curd

When I was very young, whenever we would visit my paternal grandmother, I would be look forward to it with utter excited anticipation. I loved visiting her because, no only did she have a huge dog whom I adored, but she also had a beautiful parrot. I don’t remember the parrot’s name but I do remember the time he bit my finger. Above all of that though, I remember my gran’s house smelling of granadillas (passion fruit). This was due to the fact that she had a few granadilla trees her in backyard and in Summer, the aroma would be almost overwhelming. To this day, whenever I smell granadillas, I think of my gran.

Passion fruit curd  Passion fruit curd

I love using granadillas in desserts and have wanted to make a curd using them for over a year now. I finally got around to doing so a few weeks ago and I can kick myself for not doing so earlier. I am completely obsessed with the tangy, creaminess of this curd. I love having it with Greek yoghurt for breakfast, I love eating it out of the jar just as is and it is just divine when used for a granadilla meringue tart.

Passion fruit curd
My recipe is also incredibly easy and just requires you to stir the mixture over a double boiler, waiting for it to thicken and cook. It takes mere minutes whereafter you are left with quite a bit of this delicious, creamy curd. A great way to preserve such a prominent flavour of Summer.

Passion fruit curd  Passion fruit curd

Granadilla (Passion fruit) curd
 
Prep time
Cook time
Total time
 
Recipe type: Curd, Dessert,
Ingredients
  • 1 cup passion fruit/granadilla pulp and seeds (approximately 10 passion fruit)
  • 2 eggs
  • 3 egg yolks
  • 150g caster sugar
  • 100g butter, cubed
Instructions
  1. Combine all the ingredients in a heat-proof bowl and set it over a bowl of simmering water, making sure the bottom of the bowl doesn’t touch the water.
  2. Stirring continuously, allow the butter to melt and the mixture to come together. At first the mixture is going to look strange and curdled but just continue stirring and when the butter is melted, switch to a whisk and whisk until the curd is thick and glossy.
  3. Taste to ensure the curd is smooth and cooked through then remove from the heat.
  4. Transfer the curd to clean jars and keep in the fridge for up to 2-3 weeks.

 

 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Leigh

    I think I’m going to have to have to HAVE TO make this one for my mum, she loves curd ;) Thanks Ali.

    • http://simply-delicious-food.com/ Alida Ryder

      I hope she loves this one! :)

  • ebakerie.com

    This looks amazing, especially since passion fruit is by far my favourite thing ever. But I just wanted to let you know that when I went to click your link from tastespotting it brought me to “http://www.africanpridehotels.com/melrose-arch-hotel.html”

    • http://simply-delicious-food.com/ Alida Ryder

      Thanks! I don’t know how that happened…and that they accepted it? So bizarre! Thanks for letting me know!

  • Leonie

    Must give this a try… Would work wonderful on my Italian Trifle! If I leave out the grenadilla, and add lemon juice, would that work as lemon curd?

    • http://simply-delicious-food.com/ Alida Ryder

      Leonie, it would, but you can also strain the granadilla and discard the seeds if you want.

  • Meghan

    this would be perfect for sponge cakes ice cream topping and so much more.

    xo Meg<3

    • http://simply-delicious-food.com/ Alida Ryder

      It’s fabulous used with cream as a filling for cakes Meg, you are absolutely right.

  • Colleen

    I have been making this for years. It was the biggest seller when I was selling my home made goodies. Lovely photos. Happy Easter to you and your family xx

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