Passion fruit

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Passion fruit

these tasty Passion fruits in

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Storage

  • In the shop : min. 9°C max. 11° C
  • Ethylene sensitivity: moderate
  • Ethylene sensitivity: high
  • At home: up to 2 weeks in plastic foil in the fridge. 

Quality and ripeness

  • Green specimens are unripe. Ripe passion fruits are purple. The more wrinkly the sweeter!
  • What are the product's sensitivities? Humid environment.
  • Continues ripening at room temperature.

Use

Cut the fruit through the middle and scoop out the flesh. Combines well with mango, strawberry, oysters, champaign, fruit salad or as a juice with pineapple or pomegranate. Ideal as a jelly or pie filling, decoration, etc.

Availability calendar Ester

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Israel
South Africa

Availability calendar Purple

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Colombia
Zimbabwe
Portugal

Key

Out of season:
not available
Month in season:
available
Promo season:
special offer available

Transport methods

Air Sea Land
Colombia
Israel
Portugal
South Africa
Zimbabwe

Key

Transport method
not used
Transport method
used

Packaging

personalised packaging available by request

Bulk

Bulk

  • 2 kg
Punnet sealed

Punnet sealed

  • 6 x 250g
  • 10 x 250g

Recipe: WHITE CHOCOLATE & PASSIONFRUIT CHEESECAKE

Ingredients

  • 2 1/2 cups Butter Snap biscuits (or any light coloured biscuit), crushed
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 shredded coconut
  • 100g butter, melted
  • 1 tablespoon coconut oil, melted
  • 500g cream cheese, softened and cubed
  • 1/2 cup caster sugar
  • 1 teaspoon orange zest
  • 2 teaspoons gelatine, (dissolved in boiling water and allowed to cool slightly)
  • 200g white chocolate, melted
  • 1 cup cream
  • 1/2 cup passionfruit pulp
  • Mint to garnish

Preparation method

Using a spring form cake tin, 20cm, lightly grease and line with baking paper. In a bowl, combine the crushed biscuits, ground ginger, ground cinnamon, coconut, melted butter and coconut oil. Press into the tin so there is a thin layer at the bottom and around the sides. Freeze for 20-30 mins to set. Remove.

Meanwhile, beat the cream cheese, sugar and orange zest with an electric mixer until smooth and combined. Add the white chocolate and cream. Stir in the gelatine (whilst warm and still dissolved but not boiling). Pour the cheesecake mixture into the base. Allow to set in the fridge for at least three hours or overnight. Once ready to serve, top with passionfruit pulp and a few sprigs of mint.

source: decor8blog