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    You are here: Home / Sauces / Passion fruit coulis

    Passion fruit coulis

    Published: Mar 13, 2021 by Sarah Brooks

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    Passion fruit coulis in an glass jar a hand holding a vintage spoon in the jar and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board, with text overlay Passion fruit coulis, KCAEIC

    This easy passion fruit coulis has a wonderful natural tang and is a cinch to make with just three ingredients. Perfect over cheesecake, ice cream or pavlova!

    Passion fruit coulis in a glass jar with a vintage spoon in front and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.
    Jump to:
    • Ingredients
    • How to make passion fruit coulis
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    Passion fruit grow on a tropical vine that's originally from Brazil. Its a very popular fruit through out South America and in Australia and New Zealand but less so in North America and Europe. And they are missing out! Passion fruit has a delicious tang that pairs wonderfully with some many flavors. Its used a lot on summer desserts in Australia including on top of our famous vanilla slices and of course pavlova.

    This easy passionfruit sauce will add brightness and freshness to your summer desserts and freezes well for a burst of sunshine at any time of the year.

    Passion fruit coulis a small white bowl with a vintage spoon in it and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.

    What does passion fruit taste like?

    Passion fruit aka maracuja has a fragrant, tangy sweet taste that's quite distinctive. It's been liken to a mild citrus or even raspberry aroma.

    How do you know when a passion fruit is ripe?

    A wrinkly passion fruit doesn't necessarily mean its ripe. Look for fruit that's plump and heavy and for its size.

    What does passion fruit go well with?

    Passion fruit's tangy taste is just crying out for something creamy like a beautiful passion fruit cheese cake, a scoop of vanilla ice cream, the topping for an epic vanilla slice and of course a classic pavlova.

    Try this easy fruit coulis with my mango or banana ice cream or with desserts with honey, coconut or vanilla.

    Ingredients

    Passion fruit coulis ingredients, fresh passion fruit, white sugar and tapioca starch.

    Passion fruit: I used fresh, ripe passionfruit for this recipe. You will need 1 cup of passionfruit pulp in total, which could be any where from six to fifteen or more passion fruits, depending on how big and juicy they are.

    If you can't get fresh passion fruit you could try using frozen passion fruit pulp or even tinned passion fruit. Look for one without any added sugar if possible. I recommend tasting the pulp. If its very sweet you may need to reduce the amount of added sugar in the recipe.

    Sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. You could experiment with other types of sugar if you like but be aware this may add other flavors that could compete with the fresh passionfruit taste of this passion fruit sauce. I like my passion fruit compote on the tart side and passion fruit can vary in their natural sweetness. I recommend tasting the coulis and adds more sugar if needed.

    Tapioca starch: is a easy way to thicken this coulis. I find it has a lighter less pasty flavor than corn starch. You could swap with the same amount of arrow root powder or corn start instead.

    How to make passion fruit coulis

    • Cutting open passion fruit to scoop out pulp.
    • Adding passion fruit pulp to pot on stove.
    • Adding sugar to pot on stove.
    • Adding tapioca starch to pot on stove.

    Slice the passion fruit in half. Scoop out the pulp and measure until you have one cup of pulp. Add to a small saucepan on a medium heat. Add the sugar and stir well. Sprinkle over the tapioca starch and stir well, ensuring all the lumps of tapioca starch are stirred out.

    Stirring passion fruit coulis in pot on stove.

    Cook for five minutes. Keep in mind the sauce will thicken more as it cools.

    Remove from heat and allow to cool and your done!

    How to serve

    Passion fruit coulis over slice of cheesecake, with a vintage fork, fresh passion fruit and leaves on the side, and rest of the cheesecake in the background.

    This passion fruit compote is crying out to be poured over something creamy and delicious. Perfect drizzled over a decadent passion fruit cheesecake, a scoop of tropical mango ice cream, over a fruit salad or a pavlova!

    How to store

    Passion fruit coulis frozen in individual serves in ice cube molds.

    This passionfruit coulis will store in an clean airtight jar or container for up to one week. It makes approx. one cup of passion fruit sauce.

    For extended shelf life you can freeze the sauce. Pour it into ice cube trays and freeze in easy portion sizes. Once the compote is frozen you can pop them out and transfer them into another airtight container to save on storage space and re use your ice cube tray. Store for up to three months in the freezer. To use simply put a cube into a small microwave proof bowl and microwave for about twenty seconds, depending on the power of your microwave.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Passion fruit cheesecake
    • Passion fruit ice cream
    • Strawberry compote
    • Mango ice cream
    • Easy vanilla ice cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Passion fruit coulis in an open glass jar with a vintage spoon in front and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.

    📋 Recipe

    Passion fruit coulis in a glass jar with a vintage spoon in front and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.

    Passionfruit coulis

    Author: Sarah Brooks
    This easy passion fruit coulis has a wonderful natural tang and is a cinch to make with just three ingredients. Perfect over cheesecake, ice cream or pavlova!
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course compote, condiment, coulis, sauce, sweet sauce
    Cuisine Austalian
    Servings 12 serves, approx. 1 table spoon each or about 1 cup (250mls) coulis.
    Calories 34 kcal

    Ingredients

    • 6 - 15 fresh ripe passion fruit
    • 3 tablespoons (45gms) white sugar
    • ½ teaspoon tapioca starch

    Instructions
     

    • Cut open the passion fruit and scoop out the pulp and seeds. You will need one cup of passion fruit pulp in total.
    • Add the passion fruit pulp and sugar to a small saucepan. Sprinkle over the tapioca starch and stir well. Heat on medium, stirring until sauce starts to thicken. It will thicken more as it cools.
    • Remove from heat and allow to cool. Store in an airtight container in the fridge for up to 5 days or transfer to ice cube molds once completely cool and freeze for up to three months.
    • To serve pour over your favorite desserts such as cheesecake, ice cream or pavlova! Delicious!

    Nutrition

    Calories: 34kcalCarbohydrates: 8gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 6mgPotassium: 69mgFiber: 2gSugar: 6gVitamin A: 250IUVitamin C: 6mgCalcium: 2mgIron: 0.3mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: passionfruit compote, passionfruit sauce
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    Passion fruit coulis in an glass jar a hand holding a vintage spoon in the jar and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board, with text overlay Passion fruit coulis, KCAEIC

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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Shekvy says

      April 11, 2022 at 6:57 pm

      I’m just wondering if the seeds are good to eat. Aren't they bitter?. We should strain them out?

      Reply
      • Sarah Brooks says

        April 12, 2022 at 1:46 am

        Hi Shekvy, the seeds are perfectly fine to eat. I would not crunch them up when eating but other than that they are fine. For a smoother coulis you can strain them out if you prefer 🙂

        Reply
    2. Barry says

      April 10, 2023 at 3:04 am

      Hi, can this recipe be canned (if done correctly) and stored for longer on the shelf?

      Reply
      • Sarah Brooks says

        April 12, 2023 at 9:41 am

        Hi Barry,

        I have not balanced this recipe to be suitable for home canning, so I couldn't say if the ratio of sugar etc would be safe and suitable. If you want to store the coulis for longer I recommend freezing it. I pour the cooled sauce into ice cube trays, then pop out and store in a ziplock bag. It keeps well this way for up to three months and makes it easier to portion and defrost when you want to use it.

        Reply
    Passion fruit coulis in an glass jar a hand holding a vintage spoon in the jar and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board, with text overlay Passion fruit coulis, KCAEIC
    Sarah and Damian eating ice cream
    Ice cream from my favorite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

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    Passion fruit coulis in an glass jar a hand holding a vintage spoon in the jar and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board, with text overlay Passion fruit coulis, KCAEIC

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