Passionfruit Curd

IMG_2228Passionfruit are far more attractive once cut open. I realized this after spending a half an hour trying to get a good picture of the wrinkly purplish fruit – as you can see below.IMG_2226 This is the first time I have ever bought passionfruit. In the past whenever I have come across them it’s at some fancy ass store where they are outrageously expensive.  As most of you know I am not a big fan of the Fine Fare grocery store across the street from our apartment, but every now and then I go there to get something I need when I don’t have the time to go somewhere else.  They have recently redone the produce section and it’s looking pretty fancy so fancy that they had a large amount of Passionfruit. I was beside myself with excitement and kind of dumbfounded, but then thought maybe the latin community uses it for cooking?  Anyway I was concerned that the price $1.69 was per fruit, so you can imagine my joy when I was told: no it’s per pound.  I felt like I’d won the lottery!

When I got home and started to process them I was particularly happy to discover that 1 generous pound of fruit nets 1/2 cup of juice, exactly the amount needed to make curd.IMG_2231Remove all the sour sweet fragrant seed filled pulp into a fine sieve over a bowl and with a spatula or big spoon press the solids against the side of the mesh until you’ve gotten every last luscious drop of juice out!IMG_2232You will need 1/2 cup (more or less) to make the curd.IMG_2234Passionfruit Curd

Fill about 1/3 of a medium size sauce pan with water and place over a medium/low heat.

Place a medium sized bowl in an ice bath.

In another medium sized bowl that will fit nicely on top of your saucepan add: 6 room temperature Egg yolks and 1 egg (from large eggs), 1/2 cup of Sugar and the seeds from 1/2 a Vanilla bean or 1/2 teaspoon of Vanilla extract. Whisk to mix together.

Add 1/2 cup of Passionfruit juice, a pinch of Salt and whisk to incorporate then place the bowl over the simmering water, continue to whisk until the mixture has thickened and doubled in volume (about 8 minutes).

Remove from the heat and pour through a fine sieve into the bowl that you set over the ice bath. Let cool a bit when it is just warm to the touch whisk in 1 stick of unsalted Butter (8 Tablespoons or 4 ounces).


This is great over toast, on pound cake, in profiteroles, in a tart – either as is or you can actually bake the curd to set it further – by baking it in a pre-baked tart shell for about 12 minutes.   Great topped with fresh local blueberries. Oh and because the curd is thickened with just eggs I think it is best to make individual tarts especially if you aren’t baking them because the curd is not firm, but rather more spreadable so would be near impossible to cut if you made a regular 8 or 9″ tart.  Mini tartlets are the way to go.IMG_2229 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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7 Responses to Passionfruit Curd

  1. Edward Jones says:

    I’ve never been able to find passionfruit in NYC! Ate so much of it in Bali. BTW, Ubud was amazing. So much to talk about when I get back. If I can find some passionfruit, I’m gonna make this!

    • urbanfoodguy says:

      So glad you liked Ubud! Can’t wait to see you – I want to hear all about New Zealand too! I’m going to go back to the Fine Fare and see if they carry Passionfruit as a regular thing or if I just got lucky and it was a one off…enjoy your travels and we will see you when you get back!

  2. Pingback: Getting the Hang of Layer Cakes | Urbanfoodguy

  3. dennis says:

    Oh Yum!
    I love the scent of passion fruit; even better is their sour taste. I will make passion fruit curd this weekend.

    • urbanfoodguy says:

      Let me know how it turns out! Are they easy to get in San Diego?

      • dennis says:

        Our tiny farmer’s market here in City Heights had some today at $4 per pound! Passion Fruit cost $3-4 each in the grocery stores. They are around but mostly in the Asian or Mexican markets. I was surprised and pleased that my local farmer’s market has them, so I bought a pound to make curd. I’m also attempting blood orange curd and lemon curd. I’ll give you a full report!

  4. Pingback: Passionfruit Curd: Part 2 | Urbanfoodguy

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