Passionfruit Curd

IMG_4392.JPGHow do you eat your passion fruits? I know I have long been and spooning the pulp and seeds out and shoving them in fruit salads. Yum! Passion fruits enhances flavours of dishes or drinks by its distinct sweet tart flavour and exotic smell.  Never adventured out of my comfort zones, I found a recipe recently that I really wanted to try – Passionfruit Curd. 

I have made lemon curd before and it was amazingly refreshing, fruity and delicious. So i wanted to try it with passion fruits, to develop my culinary skills… Essential for a dietitian perhaps? Here I go.


A simple and tangy recipe to use up dozen of passion fruits in the fridge! This recipe makes approximately 2 small jam jars that can be stored in the fridge, enjoyed over breakfast or used in baking.


pulp of 5 large passion fruits  or 6 small passion fruits
150g butter
100g raw sugar (i reduced to 80g because I don’t have a sweet tooth)
juice of half a lemon
1/4 teaspoon salt
5 eggs



  1. Melt butter and sugar in a heavy bottomed (or enamel) saucepan on low heat. Add lemon juice, salt and passion fruit pulp. Mix well.
  2. In a bowl, whisk all 5 eggs lightly.
  3. Increase heat to medium-low and add the eggs to the passionfruit mixture, whisking with a whisk. Continue cooking for a couple of minutes, whisking continuously. Once smooth, stir with a wooden spoon while cooking. The butter is ready when the mixture becomes thick and coats the back of the spoon (pouring cream consistency/store bought pouring custard consistency). Remove from heat. Fill in lidded jars and store in the fridge for up to two weeks.
    Recipe adapted from cookrepublicIMG_4391.JPG

I enjoy this passionfruit curd on crackers, pancakes, fruits, and pastry.  You can also serve on toast for breakfast and use it to make cakes! In fact i am really tempted by the idea of passionfruit curd cake. May my next post be it!

Passionfruit provides a good source of fibre and Vit C ! Enjoy the whole fruit as it is most days but challenge your culinary skills with this recipe if you have an abundance of them at home.

xx Piccolowing

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