Grown in sunny southwest and southeast Spain, our large passionfruit known as Grand Passion passionfruit are delightfully sweet with just a hint of tartness
| Created by | Spinneys |
| Prep time | 20 minutes |
| Freezing Time | 2-3 hours |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 444 |
| Fat | 0.3g |
| Protein | 5.5g |
| Carbs | 29g |
| Sugars | 21.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop the passionfruits in half. Scoop out the pulp into a sieve to remove the seeds. Set aside the hollowed passionfruit halves (inner membrane may need to be removed).
In a small saucepan, combine the strained passionfruit pulp, grapefruit juice, lime juice and honey or agave nectar. Sprinkle the gelatin over the mixture and let it sit for 5 minutes to bloom. Place the saucepan over a low heat and stir until the gelatin is completely dissolved. Do not boil the mixture.
Arrange the empty passionfruit halves upright in a muffin tray. Pour the jelly mixture into the empty passionfruit halves, filling them almost to the top. Be careful not to overfill. Place the muffin tray in the refrigerator and chill for at least 2-3 hours, or overnight until the jelly is set.
Once the jelly is set, remove the passionfruit halves from the refrigerator, and serve immediately.
