Passionfruit Pulp

Our answer

A medium passionfruit contains approximately 2 tablespoons of pulp including the seeds and 1 tablespoon once the seeds have been removed. The Passionfruit Curd recipe calls for 11 passionfruit which consists of 10 that are strained and then one more which is stirred in, seeds and all, at the end. So for the main (cooked) part of the recipe you need 10 tablespoons (150ml or just under 2/3 cup) of seedless pulp. In our experience most of the passionfruit pulps sold are seedless but if your frozen pulp contains seeds then you need to start with 300mls or 1 1/4 cups of pulp and strain this to remove the seeds. At the end the pulp of one whole passionfruit is stirred in and if possible do try and use a fresh passionfruit as the seeds can be quite attractive but if you can only get the pulp then use 2 tablespoons.

Some passionfruit pulps sold in stores can be pasteurized - it tends to be the ambient type in pouches rather than the frozen type. Pasteurizing can reduce the acidity of the pulp which can leave the finished curd tasting a little too sweet. It is worth tasting your pulp before using and if it is slightly sweet then replace 2 tablespoons of the strained pulp with fresh lime or lemon juice.