Once again it is that time of the year when our yellow fruiting form of the granadilla or Passion Fruit, Passiflora edulis, with the name of Flavicarpa but known to us in South Africa as Guavadilla, starts producing to the joy of monkeys and humans alike. I have twice posted on the subject a year ago; no harm in repeating the message, though.
We have come to an arrangement with the monkeys. They eat most of the ones up on the vine where we often can’t reach them anyway, and we eat the ones they knock to the ground or those that fall by themselves. The fruit needs to fall to indicate that they are nearly ripe, anyway. One can’t rely on the condition of skin or degree of yellowness. Often ones perfectly ready for consumption still show a lot of green, while some glowing yellow ones are already spoiled. On the other hand, some wrinkly ones are still perfectly good.
The second gathering of 2018 has produced this batch, and having bought sweetened condensed milk in anticipation I proceeded to prepare them for our Sunday dessert.
That makes me break off for a diversion. koolkosherkitchen has introduced to bloggers a Miami Beach café/restaurant called Otentic which has a lovely slogan: ‘Stressed is desserts spelt backwards’. I would venture an improvement:
‘Stressed? For a cure, spell it backwards!’
Anyway, the procedure for this, my simplest and most heavenly dessert ever, is to start with simple bisection.
Next, a suitably pointy dessert spoon is used to remove the flesh and pips without, if possible, disturbing the pithy tendrils. When the process in done carefully, not a fragment of the edible part remains, but the tendrils are intact inside the skin.
Finally, all skins and innards will have been separated, and one is careful to bin the former and retain the latter and not the other way around.
Half the batch shown here, with a tin of condensed milk, produced a generous, decadent and delicious dessert for five, and there was enough of the mixture left to put in the fridge and keep for another serving of the same size. It keeps for weeks, if one can resist eating it for that long.
(P.S. In fact, we divided what was left into two and actually had enough for a third serving from those seventeen assorted guavadillas.)