i don't tend to organize my experiences in terms of year, but i noticed at the end of 2009, the two most memorable desserts i enjoyed in restaurants all year involved passion fruit. one was at Cafe Degas in New Orleans, the other at Lula Cafe in Chicago. passion fruit is described in the Joy of Cooking as a "mingling of strawberry, pineapple, and lemon", but it is so much more. it is complex, with a tartness that translates more as excitement than sourness. you sense it's flavors over much of your tongue, really awakening those taste buds.
i also don't tend to buy produce out of season, or from terribly far away lands if possible. but some things are so delicious i have to make an exception. atoulfo mangoes, plantains, and satsumas are a must, and now i've added passion fruit to my list of guilty pleasures.
passion fruits are delicious fresh, or you can strain the pulp from the seeds for a puree that can be added to sauces, sodas, creams, and custards. smooth skinned fruits can be ripened at room temperature until they are incredibly wrinkly but still firm. you can also freeze them whole without harming the flavor.
we enjoyed a passion fruit breakfast by splitting one lengthwise and spooning out the pulp. joachim whipped up some heavy cream with a little sugar and topped it off with his share. i added honey to greek yogurt and dotted it with fruity goodness. yum! the seeds are crunchy and give a satisfying, contrasting texture to all that creaminess.
another one of my favorite ways to enjoy passion fruit: wrapped in chocolate! maybe it's a good thing i no longer live a short bike ride to her shop, but Gail Ambrosius makes some of the best truffles i've had anywhere. i mail order them when i need my fix...
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