Passion Fruit Curd

Sometimes you can eat something unfamiliar and your taste buds sing.  It could be the flavour— the taste and smell.  Or the texture—that unbelievable way food feels in your mouth. Most likely it’s a combination of both.


Melt-in-your-mouth chocolate. A crisp apple or lettuce. Crunchy cookies. Light pancakes. Dry arrowroot/nduma/taro root. Slimy okra.

But food texture is more than that. It involves teeth and how the food gets broken down or not. Peanut butter sticking to the roof of your mouth. The grainy feel of nuts. Sponginess of injera. Sogginess of eggplant. Creamy yoghurt, custard, banana.

For the longest I disliked cooked fruit—I suppose because of the texture—soggy and mushy. Texture is very subjective and initial preferences can change.

passion-fruit curd 2

However, if you introduce me to a new food with creamy texture, chances are I am more than willing to try it.  That’s what happened when I first tasted lemon curd. I loved it. So it goes without saying that I love passion fruit curd.

It is wonderful over pancakes, on toast or scones. It’s delicious as icing on cake or for sandwiching a sponge cake. And instead of lemon meringue, how about a passion meringue.

passion-fruit curd 3

Curd (to me) is velvet and lingers on the tongue.  It is a mix of tangy and sweet.

Passion Fruit Curd


  • 3 eggs
  • 60g butter
  • 1/2 cup (100g) of sugar
  • 1/2 cup of passion fruit pulp
  • Or you could double the recipe (yields 750ml):

  • 6 eggs
  • 120 g butter
  • 1 cup (200g) sugar
  • 1 cup passion fruit pulp


Set aside a tablespoon or two of the passion fruit pulp, seeds and all.

Quickly blend the rest of the passion fruit to loosen the seeds.  Pass it through a sieve (strainer) into a bowl.

In a pot on low heat, melt the butter and stir in the passion fruit juice and sugar.  Cook gently until the sugar has dissolved and begins to boil.

Remove from the heat and let it cool — about 5 minutes.

Break the eggs into a bowl and beat for about a minute until fluffy.  Take a few tablespoons of hot butter-juice mixture and beat into the eggs.

Now, quickly pour in the eggs back into the slightly cooled pot and whisk continuously.  Whisking continuously will prevent you ending up with scrambled eggs instead of curd.

Place the pot on low heat for about a minute or less, stirring constantly until it thickens.

Remove and let it cool in the pot.  Pour into clean sterilised jars.  Keep in the fridge.

Recipe from Drizzle and Dip




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