Millet of Davao mentioned passion fruit juice in my pavlova post a few days ago, and I recall the same suggestion was also mentioned the first time I featured passion fruit, here. So I decided to experiment with several more wrinkled and ripe passion fruit left over from the Bacolod trip. I added the pulp and seeds of 5-6 very ripe passion fruit into a small pitcher, added water and cooled simple syrup. Mix well. After 1-2 hours in the fridge, it tasted surprisingly good!
We drank this with seeds and all the first time around, but strained it for round two. Straining it is highly recommended. I can better appreciate why a good tart/sweet passion fruit is attractive to chefs and foodies alike. And since we only paid 50 centavos per fruit, a 10-12 oz glass probably cost less than a peso to make… If you make a very concentrated passion fruit extract, I bet it WOULD make a great sorbet as suggested anonymous Paul in previous posts on this fruit. If you have never tried this juice, it’s worth the minimal effort! And since it’s santol season, you may want to revisit this santol juice post that was equally refreshing!