This Passionfruit Curd recipe is one of my favourite recipes to whip up in about 15 minutes at the weekend when I have a bowl full of passion fruits lying around. Because you can make so many things with this passionfruit curd. Toppings, cake, ice cream and slices!
Discovering Passion fruit
I wrote about my first encounter with passion fruit a very long time ago on the blog. The first time I ever cooked with it, I made passion fruit ice cream. Talk about overachieving! But I quickly lost my ambition and reverted back to enjoying it the way I usually do - with a spoon. That is, if any passion fruit was left over. One slice of the fruit and a slight trickle of the juice is enough for Rivs to come sniffing around like a greyhound. And then his eyes go big, brown and vacuous. His puppy dog expression of immense longing is enough for me to hand over all the fruit like I was caught in the middle of a bank robbery. Before you start wondering, Rivs is my firstborn and he is not a canine.
After three years of trying to sneakily scoop a spoonful or two while Rivs was out playing soccer, I decided to commit the ultimate blasphemy in his absence. Today when he left for school, I brought out the five big juicy passion fruits I had bought earlier this week and set out to make passion fruit butter. What a bad mum I am! But it was about time I got some ambition back in my belly and increased my passion fruit cooking repertoire to one more recipe.
This passionfruit curd was simple. A few tweaks and additions to a couple of internet recipes yielded a butter that was just to my liking - not very sweet, tangy with a hint of lemon. I hope you enjoy it too.
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Passionfruit Butter (Curd)
- 5 large passion fruits, pulp scooped in a bowl
- 150 g butter
- 100 g raw sugar
- 1 tbsp lemon juice
- 1/4 teaspoon salt
- 5 eggs
- Melt butter and sugar in a heavy bottomed (or enamel) saucepan on low heat. Add lemon juice, salt and passion fruit pulp. Mix well.
- In a bowl, whisk all 5 eggs lightly.
- 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 upto two weeks.
Why Butter and Not Curd?
See my recipe for Passionfruit Curd Cake to find out why I called it butter and not curd.
Yum! Just made this and it's absolutely divine. Can't wait til Sunday so I can have this on pancakes for brekkie.
Can you substitute raw sugar with regular sugar or dark brown sugar? It is because I'm living in Denmark and we don't have anything called "raw sugar", we don't even have light or dark brown sugar, but we have something that is similar to dark Brown sugar.
Hello! I just wanted to say I just found your blog, and I love what you do with food. It is really quite amazing. Your photos are wonderful as well! Just wanted to say keep up the great work, and can't wait to see more!
Looks amazing. And I absolutely love all your photos. So glad I found your blog. x
This is a great recipe. I made something similar recently and used it over seared sea scallops to rave reviews! Thanks for posting, your photos are wonderful.
Beautiful recipe. Love the photos!
I was a passion-fruit-loving child, and to this day is still my absolute fave! However, fresh ones around here are so hard to find 🙁 But will do some serious hunting... I. must. make. THIS!
About how much pulp does 5 large passionfruits give? I have passionfruit puree in my freezer that I'd like to try this with.
Approximately 1 cup. Although if you are using plain puree, you might want to increase an egg, about 50g butter, at least 1/4 cup sugar and 1/4 cup milk. This is because passionfruit pulp is watery and quite tart whereas passionfruit curd is creamy and has a higher butter/sugar ratio.
I'm in the uk so how much is 1 cup pls? I have purée in freezer too and hoping to make the lemon and passion fruit cake 🙂
I have tried many curds but passion fruit. Can't wait to do it!
We've alway got heaps of passionfruit growing outside and our neighbours do too and they do nothing with theirs. I make passionfruit curd (or butter) for all of us. I'll give your recipe a try this year.
Lovely and rightfully dribbly! I've been obsessing over lemon curd recently now that I have a tree full of lemons ready to pick, but this might be a nice change too. I do love this series of photographs - lovely contrast of colours.
Great recipe! I made my 1st batch of Passionfruit Butter earlier this year from my summer vine ( we got 20kgs+ from it) and the butter was such a hit! We now have our latest Winter vine fruiting so will definitely give your recipe a whirl as friends love receiving jars of homemade preserves. ( Plus I have 10 chickens, so always plenty of eggs too!)
I grew up in UK so still always refer to it as Passionfruit Curd or Lemon Curd.....
Looks yum. One of my friends makes a Passionfruit dipping sauce for salt and pepper squid and says it is amazing, so that is the next thing I want to try with Passionfruit.
loving your photography 🙂
I have yet to bring a passion fruit home! LOL .. I am just very wary of the seeds et all!
Love the mood of the photos.. btw how is the 'butter' different from curd?
Exquisite, exotic and refined tasting! Passionfruits are marvelous and have a incredible flavor.
Oh no... you are not a bad mom 🙂 I hope Rivs enjoyed this. The photos are stunning and so is the recipe. I can see my lil boy enjoying every spoonful.
I'm really enjoying passionfruits at this time of year, delicious! Love your pics and colour scheme!