Name: Passion Fruit Curd
Total time: 30 minutes
Yield: Makes about 3½ cups (920 g)
Ingredients: 1½ cups (350 g) passion fruit pulp; 6 large eggs; 1 cup plus 2 Tbsp. (225 g) sugar; 1⁄4 tsp. salt; 6 Tbsp. (85 g) cold unsalted butter, cut into 4 pieces

Passion fruit curd from cookbook Piecemeal

Photo by Kathryn Pauline

If you’ve got fresh passion fruit, all you need is a knife and a spoon to enjoy a delicious snack. But if you want to use that pulp in something, you’re best off turning it into a curd since passion fruit itself isn’t particularly easy to cook or bake with. This curd recipe can be made with either fresh or frozen pulp, as long as it’s 100% passion fruit. Make sure you leave those seeds in, as they add visual interest and a peppery crunch.

If you don’t have a food processor, you can whisk by hand, but you’ll need to whisk the eggs and sugar together first until completely smooth, otherwise you’ll end up with flecks of egg white in the finished product. Do not use a blender or you might pulverize the seeds. A food processor will just loosen the pulp while leaving the seeds whole.

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