Buy Australian Magazine June 2016

FEATURE
IN SEASON
FACTS & TIPS?
Pick plump:
Wrinkly doesn’t mean ripe. Go for
plump, heavy passionfruit.
Bag it:
With protective skin they don’t
spoil easily but to make them last
longer, keep them in a plastic bag
in the fridge. It stops them from
dehydrating, they’ll last a month!
Get passionate about health:
Passionfruit is a good source of fibre,
a source of vitamin C and low in
energy - only 55 kilojoules per serve!
Passionfruit
At its best: Aussie Passionfruit for Autumn and Winter.
An unexpected abundance of sweet passionfruit is hitting stores
right now, giving Aussies an early treat ahead of the traditional
winter peak.
Thanks to plenty of warm and humid days earlier this year,
passionfruits are popping off the vines, resulting in a consistent
flow of excellent quality fruit.
Nick Hornery, a second-generation Australian passionfruit
grower from NSW, is pleased that the influx means Aussies can
keep enjoying passionfruit well into the cooler months.
“We’ve been busy picking around 15,000 passionfruits a day on
average. Our vines are flush with flowers, and we’re expecting a
great winter crop with a slightly tangier taste.”
Nick is one of 190 passionfruit farmers in Australia who work
seven days a week to deliver top quality fruit to store shelves
around the country. Nick enlists a team of locals to help collect
the fruit and has help from his family, including his four-year-old
son Gus, who loves tractor rides around the farm.
Although it is available all year round, passionfruit experiences a
peak in summer and winter. With over 15 years in the passionfruit
industry, Nick shares his top tips to enjoy this sweet treat during
this peak season.
Picking and storing your fruit
• Pick ripe fruit that is plump, smooth and heavy for its size –
wrinkly does not mean ripe!
• Passionfruit lasts up to one month in the fridge and two weeks
in the fruit bowl – keep them in a plastic bag to maximise
freshness. Add passionfruit to a cheese platter in place of
quince paste for a touch of sweetness.
• Add passionfruit to classic baked desserts for a fragrant
twist. Mix into tarts, pudding, slices or icing, or drizzle over
cheesecake or pavlova.
• Add passionfruit to your morning smoothie or on top of your
morning porridge for a fibre boost.
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Gettin’ juicy:
Instead of chopping them in half,
chop the top off and eat it like a
boiled egg with a spoon to avoid
losing the juice.
Flavour boost:
Make everyday meals special! Scoop
passionfruit onto cereal, enjoy with
yoghurt, add to desserts or mix it into
your banana smoothie to kick start
your day.
Delicious dressing:
Try adding passionfruit to a
traditional balsamic and olive oil
dressing for a tasty, tangy change.
Strain for seedless:
If the black edible seeds don’t
take your fancy and you’d prefer
passionfruit pulp, simply strain the
seeds out.
Irresistible icy poles:
For a refreshing summer treat, freeze
passion fruit pulp in ice trays or
popsicle moulds.
Sweet treat passion:
Make simple desserts more exotic.
Add to ice cream, spoon onto on
a sponge cake or use on a cheese
platter in place of quince paste.
Perfect pairings:
Passionfruit goes well with fish, pork,
coconut milk, vanilla, honey, banana,
mango and pastry.
Delectable drinks:
The liquid nature of passionfruit
pulp makes it perfect for adding
to beverage for a tangy twist. Try
making a passionfruit Caprioska by
mixing vodka, lime and passionfruit.
Passionate all year round:
Passionfruit is available year round
but there are two supply peaks in
summer (December – February) and
winter (June – August).