passion fruit – yummy food share

Sunshine Lemongrass Fruit Infusion

2025-09-11

When the summer heat is at its peak, the last thing you want is a heavy, complicated dish. You crave something light, refreshing, and bursting with vibrant flavor. This is where our Sunshine Lemongrass Fruit Infusion comes in. Far more than a simple fruit salad, this recipe uses a cold-soaking technique to marinate a unique combination of fruits and aromatics, creating an appetizer that is truly special. Ready in under 30 minutes of active prep time, this dish is surprisingly easy to make, yet it delivers a complex and elegant taste profile. It’s a delightful harmony of sweet and sour, with crisp and tender textures mingling in a fragrant, tropical bath of passion fruit and orange juice. This is the perfect, no-cook starter to awaken your palate and cool you down on a warm day. To create this beautiful medley, you’ll need a few special ingredients, but don’t worry, I’ve included easy-to-find alternatives for anything that might not be at your local supermarket. This recipe is flexible, so feel free to experiment! For the Medley: Fresh Lily Bulbs: 2 to 3 bulbs. These are a delicacy, found in the fresh produce section of most Asian markets. They look like small heads of garlic but separate into pearly, petal-like cloves. They have a wonderfully crisp, slightly sweet flavor. If you can’t find them, 1 cup of peeled and diced jicama or a firm, crisp pear (like a Bosc or Nashi pear) makes a great substitute. Fresh Water Chestnuts: 8 to 10. They offer an unbeatable juicy crunch. Look for them in Asian markets. If unavailable, a can of whole water chestnuts (not sliced) works perfectly. Just be sure to rinse them well. Sweet Plums: 4 to 5 small, firm ones. The original recipe uses “honey plums,” which are very sweet. You…

Fall Off The Bone Passion Fruit Ribs

2025-03-23

If you’re looking to elevate your home cooking with a dish that is both unbelievably easy and spectacularly delicious, you’ve come to the right place. Imagine tender, fall-off-the-bone pork ribs, slow-braised in a rich, savory sauce until they are succulent and juicy. Now, add a surprising twist: the bright, tangy, and tropical flavor of fresh passion fruit. This recipe is a showstopper, delivering a complex flavor profile that dances between sweet, savory, and fruity. While it takes a couple of hours from start to finish, the vast majority of that time is hands-off simmering, letting the stove do all the hard work. It’s the perfect project for a lazy weekend afternoon, resulting in a restaurant-quality meal with minimal effort. Before you start, let’s get your ingredients in order. The beauty of this dish lies in its simplicity, but using the right components makes all the difference. For a generous portion that serves 2-3 people, you will need: Pork Ribs: About 2 lbs (or 1 kg) of pork spare ribs or baby back ribs. Passion Fruits: 3-4 ripe passion fruits. Look for ones that are slightly wrinkled, as this indicates they are at their peak sweetness and flavor. Ginger: A 2-inch piece, peeled. Oil: 2 tablespoons of peanut oil. If you don’t have it, any neutral cooking oil like canola, vegetable, or sunflower oil will work perfectly. Oyster Sauce: 2 tablespoons. This provides a deep umami flavor and a savory-sweet richness. Light Soy Sauce: 3 tablespoons. This is your standard soy sauce, used primarily for its salty, savory flavor. Dark Soy Sauce: 1 tablespoon. This is thicker and less salty than light soy sauce, used mainly to give the ribs a beautiful, deep reddish-brown caramelized color. If you can’t find it, you can mix a teaspoon of molasses into your light…