Passion fruit works well in panna cotta and creme brulee. It’s also delicious in drinks: puree the pulp and stir into iced tea, or stir a couple ounces with some white rum over ice and top with seltzer.
Try frozen treats with passion fruit. orangewasabi freezes the pulp in ice cube trays and eats the resulting treats like little ice pops. For an arresting presentation, Sam Fujisaka suggests cutting the fruit in half, making sorbet from the pulp and seeds, scooping it into the empty shells, and freezing.
ciaolette says adding about 1/3 cup fresh passion fruit puree and the scrapings from 2 inches of vanilla bean to your favorite cheesecake recipe gives a mysterious and amazing flavor that does not scream passion fruit–and every time she does it, people say it’s the best cheesecake they’ve ever had.
Will Owen shares a recipe for passion fruit curd, perfect as a filling for a tart or pie:
1 cup sugar
1/4 cup unsweetened passion fruit concentrate
juice of 1/2 a lemon
4 ounces butter
6 egg yolks
Mix the sugar, passion fruit concentrate, butter, and lemon juice in a saucepan; bring to a boil, then turn then take the pot off the heat. Whip the egg yolks in a bowl, then gradually whisk in part of the hot liquid. Pour this into the pot with the rest of the passion fruit mixture. Return to a simmer, whisking constantly, only until edges start to bubble (do not allow to boil). Strain and chill.