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Pareve Passion Fruit/Passiflora Recipes for Rosh Hashanah?

almond tree Sep 1, 2013 09:00 PM

Somebody gave me a large container of passion fruit for the RH shehechiyanu. I find the raw unadorned fruit too sour and would like to make it into an EASY pareve dessert or side. Any ideas?

  1. almond tree Sep 8, 2013 05:35 AM

    The sorbet was excellent, very clean tasting and refreshing among all the heavy holiday food.
    I used queenscook's proportions (thank you) & then simply beat the mixture with a fork several times during the freezing process. Very smooth texture, though it would have been even better had I removed *all* the seeds.
    Now I want to try it using different fruits. Maybe fig or persimmon?

    1. almond tree Sep 3, 2013 11:06 PM

      Well, I put together the making of a passionfruit sorbet, using the various suggestions here. Had hoped to do before Erev RH but didn't work out that way.
      Getting the pulp was something of a potchkerei and from 10 fruits, I ended up with a scant cup, which seemed to be mostly seeds. Blended the mixture -- seeds didn't get chopped up Finally took out about 2/3 of the seeds with my fingers and put the whole thing in the freezer. (Of course I couldn't taste it to check the amount of sugar, otherwise it wouldn't be a shehechiyanu for me.)
      Shana tova.

      2 Replies
      1. re: almond tree
        z
        zsero Sep 4, 2013 02:55 AM

        You're meant to eat the seeds.

        1. re: zsero
          almond tree Sep 4, 2013 03:48 AM

          Yes, I've had passion fruit before, But these had an *awful lot* of seeds.

      2. queenscook Sep 1, 2013 09:42 PM

        If you have an ice cream maker, I would suggest sorbet. It's as easy as it gets, but I don't know how to do it without a maker.

        7 Replies
        1. re: queenscook
          almond tree Sep 1, 2013 10:11 PM

          Hmmm ... don't have an ice cream maker, but I've successfully made milchig ice cream by beating it several times during the freezing process. And sorbet would be nice when the RH temperature is in the 30s.
          Do you have a recipe?

          1. re: almond tree
            queenscook Sep 1, 2013 10:29 PM

            My recipe for all the fruit sorbets I make is basically the same:
            2 cups of the fruit puree (or even juice, like grapefruit juice), 1 cup water, and 1 cup sugar. Mix together and process in the ice cream maker. I imagine you could just freeze it in a shallow pan, and, as you said, beat it several times during the freezing process. I happen not to like passionfruit, by my husband does, and he says this is one of my best sorbets. (Though my kiwi-lime is his absolute favorite.)

            Re: your temps in the 30s. I hope people realize you are talking Celsius; most of us in the US are probably thinking temps in the 30s would be pretty chilly!

            1. re: queenscook
              almond tree Sep 1, 2013 11:10 PM

              Thank you.
              About the temperature -- I did that on purpose. Just like to remind people once in a while that not all Chow posters live in the US :).
              Shana Tova u'Metuka!

              1. re: almond tree
                c
                cheesecake17 Sep 2, 2013 06:03 PM

                Maybe you can do a granita? Doesn't need an ice cream machine

                Another thing I can suggest (but can't help with a recipe) is a trifle I once had. Passion fruit curd, sponge cake, berries. It was light and surprisingly good

            2. re: almond tree
              m
              magiesmom Sep 2, 2013 05:46 AM

              David Lebovitz has recipes for sorbet without a machine.

              1. re: magiesmom
                almond tree Sep 2, 2013 07:01 AM

                Sorry, I keep seeing "freeze in your ice cream maker" in the DL recipes I've found. Do you have one to share?

                1. re: almond tree
                  m
                  magiesmom Sep 3, 2013 02:19 PM

                  http://www.davidlebovitz.com/2007/07/...

                  I have seen him make reference to doing sorbet the same way and have done it , it worked fine. immersion blender is the trick.

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