Post #743976 by wupput on Sun, May 31, 2015 9:53 PM

First the bad news. The Passion Fruit syrup I bought from the Vietnamese market, the one made in Sumatra, was just ok. By that I mean better than most commercial brands, but not near as good as homemade or Aunty Lilikoi.

Now the good news. Orange County Passion Fruit score!! From this fine purveyor of exotic Oriental goods:

The ABC Supermarket in Westminister, which is surrounded by delectable Vietnamese eateries by the way, was selling bags of 5 frozen Vietnamese passion fruits for $2.49. If my calculations are correct that is somewhere in the range of 50 cents per fruit! Contrast with the price at Whole Paycheck, er... Foods, of $3 per fruit, or even the Farmer's market price I paid of $5 per pound.

So, after defrosting in the fridge for a couple of days, the moment of truth came and I cut one open. It was bursting with seeds and pulp. In fact, all of them were. By the time I had removed the pulp from each of my 15 passion fruit I had this:

Never having seen so much pulp, I tried to figure out how much syrup to make and ended up using 3 cups water and sugar. I went for the syrup boil, then add half the pulp, then bring to a quick boil, then remove from heat and add the rest. Which looked like this:

And a few hours later, like this:

Not sure how many ounces of syrup that is, but at least 50. Total price of all ingredients? Under $10. Taste? Tiki-worthy!

[ Edited by: wupput 2015-05-31 21:53 ]