I have tried so many times over the years to grow passionfruit with only limited success. They seem to grow well in the first year (not yet fruiting), but then over the winter the slugs and snails always manage to ringbark the plants so that they die. I have sometimes managed to get a few fruit (as I did last year) and just eat them fresh with a spoon. My passionfruit vine has a lovely north-facing trellis to grow on but rather contrarily prefers to grow southward under my canopy, wrapping its tendril around the shade sail so that it has to be wrenched off and (when possible) redirected – only ever temporarily it seems. Despite this I have had a big enough harvest to try a few recipes.
The very simplest thing to do with passionfruit (besides eating it straight away) is to scoop the pulp into icecube trays and put them in the freezer to use later on. Some people mix it with sugar before freezing but that is up to you.
The second simplest thing is to make a Passionfruit Syrup so that all you have to do is pour it from the bottle when you want to use it. This does require you to use sugar as a preservative. The recipe couldn’t be easier and you can scale it up or down as you please.
1 cup Passionfruit pulp
1 cup sugar
Combine the passionfruit pulp with the sugar in a small pan and stir over low heat until the sugar is dissolved.
Pour into sterilised bottles and seal. It does separate out but just shake before you use it.
Once opened, store in the fridge ready to pour over your favourite icecream or dessert, or use in other recipes. You can turn a slice of banana & walnut loaf into a tasty dessert with some greek yoghurt and a splash of Passionfruit syrup.