Post #748070 by wupput on Tue, Jul 28, 2015 6:22 PM

On 2015-07-28 16:49, mikehooker wrote:
Thanks Wuppet for chiming in with your input and instructions! I just re-read the Bum's blurb about passion fruit syrup in the glossary of Sippin Safari (I think it might be the same in Remixed) and I mis-remembered. He states to not use commercial brand passion fruit JUICES to make the syrup, although his instructions to make the syrup call for frozen pulp and he makes no mention of using fresh fruit which I find puzzling if it's as cheap and easy as you say. I must have heard the part about the fruit not yielding much juice from somewhere else. I personally have never handled the actual fruit and didn't realize the apparent ease of juicing it as a friend said he has a great mixer we can use. If $3 of fresh passion fruit can yield around 12 oz of syrup, count me in!

It's a super easy fruit to get pulp from because the fruit is contained in a sort of hard but easy to cut outer shell. You cut the shell in half with a spoon you can just scoop all the pulp out in seconds. But availability might be the issue. Southern California has a large Southeast Asian community with ethnic grocery stores, so you can find fresh whole fruit in Vietnamese or Thai stores and I've even bought whole frozen fruit in them when the fresh fruit is out of season. People tell me passion fruit is a vine that is super easy to grow and spreads like wildfire, so my plan is to start growing my own soon. But in other parts of the country the situation could be totally different. I think you're good either way - if you can find the fresh fruit it's easier to get the pulp out than it is to squeeze a grapefruit, and it's easier to make passion fruit syrup than orgeat or pimento dram or falernum or anything, but I'm sure the frozen pulp works just fine too. Now time to make some Hurricanes with my syrup!