Granadilla (Passion fruit) curd

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

4.43 from 14 votes
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Course: Curd, Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Alida Ryder


  • 1 cup passion fruit/granadilla pulp and seeds approximately 10 passion fruit
  • 2 eggs
  • 3 egg yolks
  • 150 g caster sugar
  • 100 g 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.



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  1. Wow! This si a great recipe and thank you SOOOO much for sharing it with us Alida! I grabbed a load of Grenadillas in Costa Rica last week and made you curd… So good! Delicious x

  2. I’ve gotta say passionfruit is my all time favourite fruit! I love how the tanginess of the fruit pairs well with many sweet desserts. Thank you for sharing your recipe. I whipped up a batch and it tasted so ammmazing!

  3. Nea, I have never frozen this and would be a little scared that it might separate. It does last quite some time in the fridge though if you store it in an airtight jar.

  4. 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

  5. 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?

  6. 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 “”

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