Homemade Passion Fruit Puree

5 from 6 votes

Homemade Passion Fruit Puree

Sweet, tart, and vibrantly colored, this 1-ingredient recipe for Homemade Passion Fruit Purée is sure to add tropical flair to everything from cocktails to baked goods! Learn how to DIY this super simple ingredient at home to save money and control how much sugar you add to your favorite recipes.

Prep Time10

Total Time10

Course: juice

Cuisine: American

Servings:

Calories: 103kcal

Author: Emily Laurae

Equipment

Ingredients

10 Passion Fruits

US Customary - Metric

Instructions

Slice the passion fruits in half and scoop out the pulp
10 Passion Fruits
Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want.
Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help.
Place the puree in an air tight container in the fridge or freezer or use in a recipe!

Video

Notes

Expert Tips

How to choose a good passionfruit - If you’re new to shopping for fresh passion fruit, you may not know what to look for. First, know that they can come in either yellow or purple varieties. If you are reaching for yellow, they should be deep in color, almost golden. Ripe purple varieties should be super dark, verging on black. As with most fruits, you’ll want to choose ones that are heavy for their size — this means they’ll be nice and juicy! In addition, look for slightly wrinkled skin; this indicates that they are super ripe and will be very sweet.
Storage - Homemade passion fruit purée will last for up to 10 days in the fridge, or up to 6 months in the freezer.

Freeze the purée in ice cube trays for longterm storage. After they’ve frozen through, keep them in an airtight container or zip-top bag for easy access!
Or freeze in zip-top sandwich bags. If you prefer using a larger amount of purée at a time, measure 1-2 cups of purée into each bag, carefully removing as much air as possible. After the top is zipped, lay the bag flat on its side, smoothing the purée out into a flat sheet. Freeze until solid, then stack the bags vertically like books on a shelf to keep your freezer nice and tidy.

Nutrition