Passionfruit & Peanut Dipping Sauce

Passionfruit were a staple in my family growing up.  We had a couple of large vines growing at our family holiday house down the South Coast of NSW.  They were bountiful, they fed us well and our neighbours too we suspect.  Which is fair enough if we weren’t in residence.

Actually I can’t look at a passionfruit and not think of my parents, that is how significant they were in my childhood.  Like my dad, I love freshly scooped out passionfruit pulp over vanilla ice cream.  So simple but there is something magical about creamy cold ice cream being teamed with the sweet and tangy pulp.  Crunching away at the seeds for a little bit of texture.  Yes, definitely my favourite way to eat passionfruit.

I do love passionfruit other ways too.  A jam and cream filled sponge cake is not complete without passionfruit icing.  Pineapple tarts topped with passionfruit icing?  You know the ones, they sit next to the neenish tarts at the bakery.  A fruit salad isn’t complete without passionfruit.  Even just cutting one in half, scooping that delectable pulp out with a teaspoon and eating it straight.

There is only one occasion that I use passionfruit in a savoury way.  My peanut and passionfruit dipping sauce that accompanies rice paper rolls every so often.  A tangy, hot sauce which is rounded off by the roasted peanuts.  You could use it as a dipping sauce with a variety of dishes, really it is as endless as your imagination.

Passionfruit & Peanut Dipping Sauce

A dead easy dipping sauce for fresh rice paper rolls or even chicken nuggets!

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Course: Sauce

Cuisine: Asian

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Calories: 504kcal

Author: Sara McCleary

Ingredients

• 1 Tablespoon palm sugar
• 1/2 cup passionfruit pulp strained of all seeds
• 2 small red chillies finely chopped
• juice of 1/2 a lime
• 2 Tablespoons soy sauce
• 1/3 cup roasted peanuts chopped

Instructions

• In a small saucepan heat passionfruit pulp ad palm sugar until sugar is disolved.
• Remove from heat and add chilli, lime juice, soy sauce and peanuts.
• Chill until ready to serve.

Nutrition

Calories: 504kcal | Carbohydrates: 60g | Protein: 21g | Fat: 25g | Saturated Fat: 3g | Sodium: 2288mg | Potassium: 1154mg | Fiber: 19g | Sugar: 27g | Vitamin A: 2360IU | Vitamin C: 174.5mg | Calcium: 87mg | Iron: 5mg

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Some Passionfruit Facts

Passionfruit is low in kilojoules but high in flavour.  Rich in antioxidants, vitamins A & C, potassium and fibre (eat the seeds!).

We are lucky that passionfruit is available all year round, but there are two flush periods in Australia.  June/July, which we are just coming to the end of and December – February.  Did you know that most of Australian grown passionfruit come from Queensland?  They thrive in the warmer climate, and the most popular varieties are Purples and Panamas.

When buying passionfruit choose fruit that feels heavy for its size.  Passionfruit does not have to be wrinkles to be ripe, this is a major misconception that a lot of people have.

Do tell dear Belly Rumbles’ reader, do you crunch your passionfruit seeds or are you a seed swallower?

Sara xxx

Belly Rumbles was the recipient of some beautiful passionfruit care of Passionfruit Australia.