PASSION FRUIT RECIPES

Chronicle (Levin), 1 May 1946, Page 7

PASSION FRUIT RECIPES

DELICIOIIS RECIPES Another fruit 011 Ihe market. Here is an assorlnieiil of rccipes for using [lassion fniit. Try sonic bf tliese; they are useful to liave and Ihe result is a pleasure to all. Preserved Passion Fruit. jMethod I: To every cup of. passion fruit add :{ cup of sugar. lioil 2U minutes aud put into air-tiglit jai's. This uiakes a good lilling for spouges and cakes. Metliod II: Scoop out tlie ]»ulp of passion fruit with a silver spoon. To every 2/ cups of pulp add /. teaspoon of salicylic acid. Mix acid With a little juice uutil well (lissolved. Add to pulp and stir well. Hottle and cork weli. It must be absolutely air-tiglit. This is ua exccllent addition to your presorving cupboard. Use it later when new dislios are needcd. Put it in your salads, use it iii your drinks, with your ice cream and most of 'all keep it for your icings and lillings i'or cakes. Passion Fruit Butter: 7 passion fruit, 2 eggs, 2 (lesscrtspoous of butter, 1 large cup of sugar. Place eggs in pot or double sauce"pnn, bcat (hein till they are just broken up and frotliy. All all tlie other ingredients. >Stir up avcII. Have water quickly boiling, cook over quiek heat till tliey boil. Stir until tlie butter is inellcd. Lower Ihe gas aud let it cook gently, stirring 110 wand tlien until it | lluskens. H will thicken' as it cools. This ean'bo kept for many months if sealed down in small jars. Passion Fruit Honey: Take several, doz.cn ripe, but not shrivelled passion fruit, according to quantiiy of honey desired; boil for 10 minutes in just suflicieiit water to cover. Take out, remove shells. Add to pulp equal quantiiy of ripe tomatoes, cut in small pieces. Return the mixturc to tlie water in which the passion fruit was boilod, and boil until tender. Strainv as for jelly; add sugar in proportions of :{ sugar to oue of liquid. Boil for i-4 hour, skiiuming well. Passion Fruit Jelly: dozen jiassion fruit, fllbs. sugar, 1 bottle certo. Put seeds and juice with 011c cup of water in pan and boil for 5 minutes. Straiu — inake up to three cups of juice, vvitli water, briug to bpil; add sugar; boil brisklv for qne miiiute; cool for" oue . minute. Add certo aud bring to i'ast boil :for one miuute. Allow to stand oue. niinute. Skim and bottle. Passion Fruit Jaui: Cut the fruit in lialves aiul scooj) out tlie inside. Boil a quartcr of the skins until tender, then remove the soft ^ulp from them and add to the soeds and juice. Boil for about 10 minutes, then add from f-llb. sugar per lb. fruit. Boil to desired consistency. Apple and Passion Fruit Jam: For three to four dozen passion fruit use 4lbs. apples.and 4lbs. sugar.- Scoop out the passion fruit p.ulp, boil and straiu it. Pare, corc and slice apples. Bring to the boil in a small amount of water. Add the passion fruit juice and the sugar. and boil for 20" ininutes, stirling ' coflsLuillji ^ .