How to Make Passion Fruit (Lilikoi) Puree
Passion Fruit Puree, also known as lilikoi puree in Hawaii, is the part of the passion fruit that remains after you strain the pulp and remove the seeds. It has a vibrant sweet and tangy flavor that is delicious in smoothies, sweet treats, cocktails, and more!
Servings: 1 cup
Calories: 495kcal
Equipment
Ingredients
- 6-10 medium sized passion fruit
Instructions
- Blend - Place a fine mesh sieve over a bowl or jar and set aside. Use a sharp knife to cut the passion fruit in half, careful to not spill the nectar. Transfer the pulp into a blender carafe or food processor and pulse a couple times. This will loosen the seeds from the pulp. Do not over blend or too many of the seeds will break up into the mixture.6-10 medium sized passion fruit
- Strain - Pour the pulp into the sieve to strain. Gently stir the pulp with a spoon and press it against the wire strainer to separate the seeds from the puree. Enjoy immediately or refrigerate in an airtight container to use for desserts, smoothies, and more!
Video
Notes
Storage
- Refrigerate this easy passion fruit puree in an air-tight container or lidded jar for up to 1 week. You can also freeze lilikoi puree in an air-tight freezer safe container for up to 4 months. In order to thaw it, place it in the fridge overnight.
- Use a cutting board with a groove so you can recover some of the juice that comes out when you cut the passion fruit.
- Each passion fruit will have 1-2 tablespoons of pulp inside.
- Use ripe passion fruits because they will also be easier to extract the pulp from. Ripe passion fruits will have wrinkled skin, a deep purple or yellow color, and a strong aroma.
Nutrition
Calories: 495kcal | Carbohydrates: 119g | Protein: 11g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 143mg | Potassium: 1775mg | Fiber: 53g | Sugar: 57g | Vitamin A: 6487IU | Vitamin C: 153mg | Calcium: 61mg | Iron: 8mg