PASSION FRUIT AND FEIJOAS

New Zealand Listener, Volume 28, Issue 722, 15 May 1953, Page 22

PASSION FRUIT AND FEIJOAS

come to me about the passion fruit are for preserving it. Those who have this lovely vine growing up a trelliswork pergola, or shading a wide verandah, find they have more than they can eat, for it is very prolific, and keeps on producing for a long time. To eat fresh, just cut in half, like an egg, and use a spoon dipped in castor sugar, or scoop out into a little pretty dish and sprinkle with sugar, with thick, unwhipped cream poured around. N A’ OST of the requests which Preserving Passion Fruit This is the Home Science method: One cup passion fruit pulp, 1 cup sugar or honey. Bring to boiling point. Bottle in sterilised bottles. and cork. Cool a little and dip in wax. Less sugar may be used, in which case the pulp and sugar should be boiled 1-2 mjnutes, then filled into sterilised bottles. Second method: Many people prepare it like this, and have found it very satisfactory indeed, and, of course, tasting quite fresh and uncooked, Allow 34 cup sugar to each’ cup passion fruit pulp. Put away for 24 hours together, stirring frequently to see that the sugar is all dissolved, and to get out air bubbles. Cork down. Use small jars. , Passion Fruit Jam (with Apple) Cut fruit in half and scoop out insides. Boil skins till tender, and remove soft pulp from them, Add to the seeds, and 14 lb. grated apple to every pound of fruit, Boil, and when apple is cooked, add % lb. sugar to each 1 lb. mixed fruit. Boil till it will set, as usual, Passion Fruit Jam Wash passion fruit well, cut in halves, scoop out pulp. Put skins on to boil in water, and boil about Y% hour, or until

tender. Then scoop out soft part, leaving skins like thin paper, which may be discarded. Add this pulp to the ‘seed pulp. To each cup of pulp add % cup warmed. sugar. Boil till -it will> set-about 14% hours. Or may be added to melon jam, Passion Fruit and Peach Jam Six pounds peaches, not too ripe, 2 dozen or more passion fruit, 6 Ib. -sugar, and juice of 2 lemons. Peel and stone peaches, cut into pieces. Sprinkle with a little sugar, leave a while and prepare passion fruit. Scoop out pulp of passion fruit, boil skins till soft, and scoop out pulp, adding to the seed mixture. Boil peaches till soft. Add rest of sugar, and boil for an hour. Then add passion fruit mixture, lemon juice and 1 extra cup of sugar, and boil till it will set when tested.

Passion Fruit, Peach and Apple Three pounds juicy peaches, 1 dozen or more passion fruit. juice 2

lemons, 4 large cooking apples, 4 Ib. sugar, 1 oz. butter, pinch salt, 1 breakfast cup water. Wash fruit, peel, stone and core. Boil peels and cores in the cup of water. Cut up peaches and apples, and put in buttered , add strained juice from the peels, art cook fruit till soft. Scoop out passion fruit seeds. Boil skins and‘ scoop out soft pulp. Add to rest of fruit mixture, add warmed sugar, and boil till it will set. Passion Fruit Honey Eight passion fruit, 3 eggs, 3 oz. butter, 3 oz. sugar. Scoop out fruit from skins, put in double boiler with wellbeaten eggs, sugar and butter. Cook until thick, stirring all the time. Takes about 15 minutes. Or try this more plain but delicious filling for sponges, etc.: Ten passion fruit, 1 tablespoon butter, 1 small cup sugar, 1 beaten egg. Heat all in a basin over boiling water till thick, stirring with a wooden spoon. Passion Fruit Blancmange Two and a half tablespoons cornflour, pint milk, 1 egg, 2 tablespoons sugar, 1 dessertspoon butter, 4 passion fruit. Boil milk and sugar, keeping out a little milk to moisten the cornflour, then add the cornflour, and boil 3 minutes. Add the beaten egg yolk, and boil another minute. Fold in the beaten white and butter. Then add the passion fruit pulp, and put to set. Feijoas Feijoas are becoming more widely known now and are very much liked for their delicate flavour, which is lost a little in jam or conserve, though they blend well with a little lemon juice. A

Link in our Daisy Chain tells me that feijoas are sometimes called pineapple guavas, and that they belong to the myrtle family, as does the pohutukawa! She adds that the flower is beautiful, the same red as the pohutukawa flower, and has the same spiky inflorescence, with a collar of cup-like sepals of two shades of green. The fruit is very good if thinly peeled and sliced into fruit salad, or used as decoration for an iced sponge cake. Feijoa Conserve | Make syrup with 2 cups sugar and 1 cup water, Cut peeled feijoas in quarters and drop in. Add the inside only of a lemon, cut up. No peel. Simmer till sets. Result is lovely jelly. Feijoa, Guava and Apple Jelly Three pounds feijoas, 1 Ib. ordinary red guavas, and 2 lb.. small apples. Cut up fruit roughly and boil till well pulped (about 1 hour). Strain well, boil the juice and add 1 cup sugar to each cup of juice and boil till a little jells-about 10 minutes.