Today, a recipe for a side sauce: sweet and sour sauce of passiflora caerulea fruits.
Passiflora fruits are part of the passion fruit family, with various edible and non-edible species. Passiflora caerulea fruits are edible only when fully ripe. They are oval-shaped with a bright orange, fleshy skin, and when opened, reveal bright red gelatinous seeds which, unlike the more familiar maracuja, have a neutral flavor. They are usually used to enhance yogurts, mousses, on porridge, but also for making juices. The black seeds inside are enveloped in a gelatinous red membrane and resemble pomegranate seeds, thus they can be bothersome, which is why they are strained through a sieve.
Today, I used them to prepare a delicious sweet and sour sauce perfect for accompanying grilled fish or meat roasts, also great for dipping tuna balls or legume balls and even for dressing fresh salads.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking time: 1 Minute
- Cuisine: Italian
- Seasonality: Summer
- Energy 25.35 (Kcal)
- Carbohydrates 1.94 (g) of which sugars 1.75 (g)
- Proteins 0.07 (g)
- Fat 2.01 (g) of which saturated 0.28 (g)of which unsaturated 1.68 (g)
- Fibers 0.08 (g)
- Sodium 97.74 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Passiflora Fruit Sauce
- 4 berries fresh passiflora (fruits (approximately 1.4 oz of seeds))
- 2 teaspoons white wine vinegar
- 1/2 teaspoon acacia honey (alternatively sugar)
- 2 teaspoons olive oil
- 1 pinch salt
- 1 grind pepper
Tools
- 1 Immersion blender
- 1 Strainer
- 1 Small pot
Let’s Prepare the Sweet and Sour Sauce Together
Take the passiflora fruits, cut them lengthwise, and with the help of a teaspoon, extract the seeds. Place them in a small bowl and add the other ingredients: vinegar, honey, oil, salt, and pepper.
Blend with an immersion blender until you obtain a homogeneous mixture, then strain it through a fine mesh sieve, stirring and pressing with a spoon to extract as much sauce as possible and remove only the black seeds.
Pour the obtained sauce into a small pot (you can strain it directly into the pot) and let it sit on the heat for a minute to thicken to your liking. I prefer it more liquid, but it can also be made to the consistency of ketchup if desired.
The sweet and sour sauce with passiflora caerulea fruits is ready to be used on your dishes. But first, take a picture of it and post it on your social stories tagging me (una riccia che pasticcia instagram and facebook) and let me know what you paired it with. I, with this heat, with a nice chickpea salad.
Una Riccia recommends
The sweet and sour sauce of passiflora caerulea fruits keeps well in the fridge for 4/5 days in an airtight container, but I recommend preparing small quantities, like the one you’ll get from the doses of this recipe. Remember to use well-ripened fruits.
FAQ (Questions and Answers)
What is passiflora caerulea?
Passiflora is a climbing plant with white and purple flowers; there are more than 500 species, including passiflora caerulea, which has orange fruits with red gelatinous seeds. Among the most well-known varieties, we have passiflora edulis, which produces the maracuja fruit.
Can I replace the orange passiflora fruits with passion fruits?
You can use the same recipe to make a sweet and sour sauce with maracuja or granadilla.
