This post for passion fruit curd recipe was first posted on 11th May 2015.

I have been ever so slightly obsessed with Passion Fruit since the first day I tried it. Like love at first sight, you might call it that. I mean, it was not a fresh fruit you’d be able to find in Italy back in the 90s, so I have missed out. But fear not, you can now buy passion fruit – and I have caught up with my intake for all those years I missed out!

There is nothing I can think of tasting ever so similar to eating, it’s not something you can replace. So of course, it has become one of my favourite flavours ever. And it was bound to happen that I’d make something with it, which is this Passion Fruit Curd to start.

1But I am planning so much more with it – a bit like my obsession with peach, summer of 2021 – so you definitely need to keep your eyes peeled. I mean, since this post first went live, I have used the curd to make a wonderful passion fruit meringue pie. Which, if I can say so myself, will rock your socks off and a great addition to your dessert recipes. And so is the passion fruit curd itself.

This passion fruit curd recipe I’m about to share with you it’s as easy to make as it’s quick to eat.

Not surprisingly. Curds are one of those easy things you keep buying at the supermarket without realising that you could make a tastier one at home. And I am done with lemon curd being the only one available or the easiest way to get a great dessert filling.

Why only lemons?! I need more from life, you know? Raspberry, strawberry, all the berries really… And this is what you will have: an explosion of flavours in your mouth, all hitting the right spots. So ahead we go on the discovery of this beautiful passion fruit curd.

This finger-licking recipe is one of the ones that we make on rotation with the other fruit curds we tried. There are definitely loads more that we want to try. And to be fair – isn’t it so satisfying to make something at home? By yourself? I find cooking relaxing, I find my inner self being extremely happy when I am in the kitchen.

But I know that’s not for everyone. Some find it stressful, and that’s okay. Not everyone will enjoy it or find it their happy place. Some prefer the actual idea of someone cooking for them (I do as well, I promise). Whoever of these people you are, well, you’re a good friend of mine. And especially when it comes to eating, you know the company is always a good idea.

But then, it comes to the supermarket.

Whenever I go grocery shopping, I am the kind of human who requires supervision. Like, 100% followed around and the card to be removed from my pocket kinda deal. Possibly, from a mentally sane person that will deter me from taking products off the shelves every second. Yes, I am the kind of girl that can’t resist the urge to buy everything while grocery shopping.

But luckily for me, it’s money spent on food and not clothing, bags and shoes. For now, at least. Which, bear in mind – it’s not bad at all, a bag can easily become an investment. But let’s not get me started on this. Cristina and I are pretty similar on this, so when we go grocery shopping together it always ends in mayhem. Or a bank account in red, whatever might help you understand how bad. Fred does not like to let us loose in a supermarket, and we cannot blame her, to be honest. Someone needs to be the adult in this situation, and we have picked her.

Well, I mean mayhem…not always. We do behave. But it’s easy to put in the trolley something you can do at home. It’s quick, and maybe even cheaper, you know? But we pledged to make more stuff at home and buy less, especially when it comes to this sort of thing. Especially when the food prices are rising so quickly and we don’t have some fancy-schmancy jobs.

So that’s how this passion fruit curd recipe came about.

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If you told me I could make passion fruit curd in twenty minutes, I would have laughed at you. How can you make something so scrumptious so quickly? Or even think about something this good! I needed to wrap my head around the whole concept of tasty and fast to make. But this recipe it’s so easy and quick that you just can’t say no to it! You would think these recipes could be very laborious, and difficult.

But no, they are not and I was pleasantly surprised. Does not require much effort – and you can count on the mixing as you exercise for the day. Call it arm day. And this is unless you want to grow your own passion fruits – which might not be a thing in the UK. I am sure you won’t, so this is the recipe for you. Just grab that pot, whisk and ingredients, because you are about to rock and roll here.

Before we start though, let’s talk about passion fruit.

What is passion fruit and where is it from? How can I eat it and is it any good for me? I know, plenty of questions. And it’s so good I do have some of the answers!

Let’s start with what is passion fruit. They are a tropical fruit, originally from Brazil or Paraguay. They come in a few (500 at least!) different species and you’ll have seen either a purple-skinned one or a yellow skinned. And they are small in size but full of nutrients. In fact, they contain:

• plenty of antioxidants;
• a good dose of vitamin C – for a healthy immune system;
• some great beta carotene – known for preserving great eyesight;
• polyphenols – which help with keeping down the risk of chronic inflammations;
• high in fibre, and isn’t that always a positive?!

Both antioxidants and fibres are known to lower the risk of heart disease and diabetes (Healthline). 

So passion fruit is most definitely a great treat that can be used in recipes like passion fruit cheesecake or passion fruit ice cream or a tart, in drinks like a passion fruit margarita or martini, and in cooking like making passion fruit syrup eating as it is. Scooping them out of their shells with a spoon is my favourite way to eat them!

Or even added o yoghurt, and why not? As a passion fruit curd recipe. While I am not Martha Stewart, you know I can come up with plenty of recipes about passion fruit butter if you ask me. I love Auntie Martha.

Where do I get it?

Fresh passionfruit is quite popular now and available almost all year round, so you don’t have to worry about that. Unless you are very much into the seasonality of the produce you use. If not… Talk about a versatile AND widely available fruit! We love to buy small pouches from Marks & Spencer of just flesh, juice & seed and freeze them.

It’s doubling up as a lush ice lolly in the hot weather, so don’t mind if I do! The pouches are only £1 or so and can be used for smoothies, yoghurt…you name it. I like to keep them on hand for whenever the cravings for this passion fruit curd kick in, and top it up with some passion fruit juice if needed. Which, I am sure you know by now, happens quite frequently.

But of course, the fresh ones are best. And if fresh is really not an option where you are, these tins of passion fruit pulp from Amazon are also pretty great. It’s pretty much the pulp of a few passion fruits, so you know it’s bound to be delicious.

What ingredients do you need for the passion fruit curd recipe?

Passion fruit curd does not require that many ingredients. But it goes without saying that the best the ingredients you will use, the best the result you will get. What do I mean? Well. Let’s do a step at a time.

• Passionfruit pulp – if you can find ready-made passion fruit puree, that is brilliant. Make sure it doesn’t contain sugar already. You can use frozen passion fruit pulp, just defrost ahead of time;
• Passion Fruit Juice – we used the juice from fresh passion fruit, but if you feel like it’s not enough you might top up with natural, no added sugar passion fruit juice;
• Butter – unsalted butter, of course, of the best quality (fat content!!);
• Eggs – the fresher the eggs, the better. We use whole eggs, not only egg yolks, and it’s a brilliant way to not waste the leftover egg whites (unless you want to make meringue!);
• Caster Sugar – but even normal sugar will do. Make sure it melts completely when you are cooking the passion fruit curd.

Forget the traditional way to make fresh curds. This recipe requires no ceramic bowl. No lemon juice, no double boiler method. No sieving through a fine mesh sieve for our absolutely delicious passion fruit curd.

How do I make the passion fruit curd?

I love passion fruit and curd recipes. So I knew this passion fruit curd would become a strong favourite. And when it’s also this easy to make, can you really blame me for screaming about it at the top of my lungs?

Later on, too, I will talk about straining and usage. But for now, let me tell you how to begin. 

Start off by taking out the pulp, seed and juice from the passionfruits. Cut them in half and then using a teaspoon, spoon out all the pulp and seeds in a medium bowl. In a small saucepan, on low heat, melt the sugar, passion fruit and butter, until sugar and butter are melted and set aside. 

In the bowl of your standing mixer on medium-high speed and beat the eggs until fluffy and pale. Once the eggs are ready, pour them slowly into the passion fruit mixture and mix them well with a wooden spoon, making sure not to let the mixture curdle. 

Place the passionfruit butter on the heat again for five minutes and keep mixing. When you are done, clean and dry some jars and pour the curd inside. Place each of the closed jars upside down in order for them to seal and for any air to come out. When they are completely cooled down, place them in the fridge and enjoy! 

How long does passion fruit curd last?

The passion fruit curd will last refrigerated for up to two weeks in an airtight container. It’s, of course, better eaten when fresh, and you will find below all the uses for it. Check out the recipe for this passion fruit curd first.