Best 6 Passion Fruit Soup Recipes

FRUIT SOUP

Steps:

• Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
• While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
• Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
• Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.

PASSION FRUIT PAVLOVA

Steps:

• Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
• Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
• Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
• Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.

PASSION FRUIT MOUSSE

Steps:

• In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
• Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
• To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.

FRUIT SOUP

Steps:

• Combine cantaloupe, pineapple juice and lime juice in food processor and process until smooth. Pour soup into shallow bowls or cups and top with chopped kiwi pieces. This soup may be served as a starter or as a dessert course.

FRUIT SOUPS

Steps:

• Puree all ingredients in food processor until smooth. Remove to serving bowl. Chill 1 hour or longer. If desired for garnish, puree 2 peeled kiwis in processor. Spoon kiwi on top of each soup bowl when serving.

PASSION FRUIT FOOL

Steps:

• Chill 6 small wineglasses. Cut passion fruit in half, and scoop out pulp with a teaspoon into a bowl. Mash lightly, cover and refrigerate. Using an electric mixer or by hand, whisk cream until lightly thickened. Refrigerate cream until needed, up to 4 hours.
• When ready to serve, remove cream from refrigerator, and add sugar, lemon juice and liqueur. Whisk mixture until thickened but still slightly floppy. Fold in passion fruit. Spoon into glasses, and serve.