Passion Fruit Dressing Recipes

PASSION FRUIT VINAIGRETTE

Steps:

• Combine all the ingredients in the blender or food processor.
• Blend until smooth and emulsified. Taste for seasoning and adjust salt and pepper.
• Use right away or refrigerate in a lidded mason jar for up to 1 week.

MIXED GREENS WITH PASSION FRUIT DRESSING

Steps:

• Mix together passion fruit pulp, almond oil, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside.
• Mix together red leaf lettuce, arugula, and Boston lettuce. Top greens with peppers, cucumbers, and tomatoes. Add passion fruit dressing and toss.

PASSION FRUIT DRESSING

Steps:

• Combine the passion fruit syrup, vinegar and mustard in a small non reactive bowl and whisk them well. Gradually drizzle in the olive oil continuing to whisk until the dressing is well mixed. Serve immediately.

PASSION FRUIT VINAIGRETTE

Steps:

• Mix all ingredients well.

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.