Granadilla (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.
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.
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.
- 1 cup passion fruit/granadilla pulp and seeds (approximately 10 passion fruit)
- 2 eggs
- 3 egg yolks
- 150g caster sugar
- 100g butter, cubed
- 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.
- 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.
- Taste to ensure the curd is smooth and cooked through then remove from the heat.
- Transfer the curd to clean jars and keep in the fridge for up to 2-3 weeks.