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Tiki Central Forums Tiki Drinks and Food The perils of passion fruit
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The perils of passion fruit
mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 910
From: Austin
Posted: 2015-07-28 4:54 pm   Permalink

Quote:

On 2015-07-28 16:04, happy buddha wrote:
Thanks wupput.

So for those using the frozen pulp, what's the difference between boiling it with sugar & h2o vs just mixing it with sugar syrup?




I actually just mixed the pulp with sugar syrup and then strained it as I was pressed for time and couldn't wait around for cooling before I had to get to work. I'm not sure if boiling it down with sugar and water would make it more concentrated or any better. I'm happy with my results but perhaps it could be even better with a slight reduction. The instructions in Sippin Safari simply say to mix thawed frozen pulp and simple syrup.


 
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happy buddha
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Joined: Sep 13, 2008
Posts: 412
Posted: 2015-07-28 5:40 pm   Permalink

Thanks mike. I'm trying it both ways for comparison. Even just with the straight sugar syrup mix, I can honestly say I won't be buying any bottles of passion fruit syrup again. The difference is incredible. I think a gum syrup, as someone suggested, would be fun to try.

 
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wupput
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Joined: May 03, 2005
Posts: 113
Posted: 2015-07-28 6:22 pm   Permalink

Quote:

On 2015-07-28 16:49, mikehooker wrote:
Thanks Wuppet for chiming in with your input and instructions! I just re-read the Bum's blurb about passion fruit syrup in the glossary of Sippin Safari (I think it might be the same in Remixed) and I mis-remembered. He states to not use commercial brand passion fruit JUICES to make the syrup, although his instructions to make the syrup call for frozen pulp and he makes no mention of using fresh fruit which I find puzzling if it's as cheap and easy as you say. I must have heard the part about the fruit not yielding much juice from somewhere else. I personally have never handled the actual fruit and didn't realize the apparent ease of juicing it as a friend said he has a great mixer we can use. If $3 of fresh passion fruit can yield around 12 oz of syrup, count me in!



It's a super easy fruit to get pulp from because the fruit is contained in a sort of hard but easy to cut outer shell. You cut the shell in half with a spoon you can just scoop all the pulp out in seconds. But availability might be the issue. Southern California has a large Southeast Asian community with ethnic grocery stores, so you can find fresh whole fruit in Vietnamese or Thai stores and I've even bought whole frozen fruit in them when the fresh fruit is out of season. People tell me passion fruit is a vine that is super easy to grow and spreads like wildfire, so my plan is to start growing my own soon. But in other parts of the country the situation could be totally different. I think you're good either way - if you can find the fresh fruit it's easier to get the pulp out than it is to squeeze a grapefruit, and it's easier to make passion fruit syrup than orgeat or pimento dram or falernum or anything, but I'm sure the frozen pulp works just fine too. Now time to make some Hurricanes with my syrup!


 
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happy buddha
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Joined: Sep 13, 2008
Posts: 412
Posted: 2015-07-28 6:29 pm   Permalink

Yeah I think fresh would be a great way to go. I can't seem to find a single fresh passion fruit in miles though.

For the record, it seems the boiled method yields a richer, sweeter syrup than just mixing straight. But the problem there might be spoilage? How long does this stuff keep in the fridge? I think either one wins over pre-bottled for my tastes though. Hands down.


 
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happy buddha
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Joined: Sep 13, 2008
Posts: 412
Posted: 2015-07-28 10:05 pm   Permalink

Ok after sampling more cocktails than was wise for a Tuesday night, my completely biased opinion is this:

BG Reynolds & Finest Call make a very serviceable passion fruit syrup, but if you want that fresh passion fruit taste to really punch through, can't beat homemade. Not rocket science I guess...


 
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thePorpoise
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Joined: Jan 23, 2011
Posts: 1517
From: Tampa Bay
Posted: 2015-07-28 10:11 pm   Permalink

fresh passion fruit is not hard to find here, it's in the chain groceries, but somewhat pricy, i think a dollar or more per fruit. the kind w/purple husk. nice fragrance but very little pulp or juice in them, i've bought them before and found frozen Colombian passionfruit pulp is way easier for syrup making.

 
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dfpratt09
Member

Joined: Aug 18, 2015
Posts: 1
From: Asheville, NC
Posted: 2015-08-18 12:07 pm   Permalink

So, I'm wondering what people's take on Perfect Puree's passionfruit concentrate is?
It's what I've been using, and generally the only thing I see people saying is that it's expensive, but I think that might be a misnomer. It's $25 a jar, for 30 oz by weight, but it's a 200% concentrate. This means that if you add 30 oz of water by weight you have standard passion fruit juice. So, a 60 oz jar is $25. The question I'm having with it is how much sugar should be in a passionfruit syrup? Perfect Puree's concentrate once diluted contains 7g of sugar for every 56g of juice, or 12.5% sugar content. BG Reynolds Passionfruit Syrup contains 17g of sugar per ounce or 56.6% sugar content, Monin Passionfruit contains 24g of sugar per ounce, or 80% sugar content. Should I be making a true 1:1 syrup then, or one slightly higher like BG Reynolds, or much higher like Monin?
If I do want a true 1:1 then I should be using 87.5g of sugar per every 100g of Perfect Puree Passionfruit juice (diluted concentrate), making the final sugar content 50%.

Thoughts?

[ This Message was edited by: dfpratt09 2015-08-18 12:08 ]


 
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Hurricane Hayward
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Joined: Jun 07, 2008
Posts: 1395
From: 16 miles from The Mai-Kai
Posted: 2015-09-16 12:26 pm   Permalink

dfpratt09, it really depends upon your own personal taste. Also, what works best in the particular cocktails that you make most often.

I like to have several different syrups on hand with different levels of sweetness or intensity. My own personal preference has changed over the years, and I've also discovered that some cocktails benefit from a syrup that's at the sweet end of the spectrum, while another may work best with a more tart syrup.

For example, I just posted a revamped recipe for the Sidewinder's Fang at The Mai-Kai that works best with the super sweet Monin:
http://www.slammie.com/atomicgrog/blog/2012/05/10/mai-kai-cocktail-review-bring-a-friend-and-sink-your-teeth-into-the-classic-sidewinders-fang/#ancestor

But if I made a Rum Barrel, I'd probably use my homemade syrup, or something more tart. If you're not as obsessive as some of us, just make a homemade syrup that's somewhere in the middle of the spectrum and it should work fine.

FYI, I currently make my homemade syrup with 2 cups of organic sugar, 1 cup of purified water and 1/2 cup of thawed passion fruit pulp. I bring it to almost a boil and immediately reduce to a simmer and let it reduce for at least 10 minutes. I then let it steep for several hours before bottling and refrigerating. I like my syrup on the sweet side, and of course this works best in Mai-Kai cocktails.

I have no idea if this method is better than simply combining the pulp with a cooked simple syrup since I haven't tried that. I'm neither a chef nor a food chemist, but I suspect that letting the pulp and sugar come together while heating, along with letting it simmer, may make for a more cohesive and thicker syrup. It always seems to keep its syrupy consistency for quite a while with no additives.



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[ This Message was edited by: Hurricane Hayward 2015-09-16 12:27 ]


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HopeChest
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Joined: Oct 19, 2015
Posts: 251
From: East Bay, CA
Posted: 2015-12-22 10:10 am   Permalink

Working in downtown SF and living near Berkeley I have loads of great locals where I can get pretty much everything I need and then some, and usually within walking distance.

Everything except passion fruit syrup.

Trying to find this stuff around here has been frustrating to the extreme. I've been trying for months and months - it's rarer than hen's teeth. I know I could order online but that is somehow much less satisfying than walking out of a store with it, kind of like record shopping.

Well, when it rains it pours, London buses, lightning strikes twice, etc.



Whilst buying my weekly large bottle of Small Hand orgeat I saw Ledger's FINALLY got the SH passion fruit in, so I happily grabbed one. On the way home I stopped at the Ranch 99 market for some limes and after my millionth sweep of the aisles finally located the bottle on the right. I KNEW they had to have some! This is why I was never able to find it before:



It's always been behind floor stock. You can *just* see the yellow cap behind the honey display and the boxes to the left of it.

I've not yet gotten into the Small Hand syrup but have put the Sarang Tawon syrup through its paces. It's from Indonesia and has no HFCS, only sugar. It's STRONG - really packs a punch and tends to dominate the drink. This rather surprised me. However, dial whatever the recipe calls for back by 1/4 oz. and it's lovely.

There's quite a price difference between the two (like, almost $10) so I'm almost hoping I don't like the SH version much...


 
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PalmtreePat
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Joined: Oct 07, 2014
Posts: 198
From: Los Angeles, CA
Posted: 2015-12-22 8:48 pm   Permalink

Quote:

On 2015-12-22 10:10, HopeChest wrote:
Working in downtown SF and living near Berkeley I have loads of great locals where I can get pretty much everything I need and then some, and usually within walking distance.

Everything except passion fruit syrup.

Trying to find this stuff around here has been frustrating to the extreme. I've been trying for months and months - it's rarer than hen's teeth. I know I could order online but that is somehow much less satisfying than walking out of a store with it, kind of like record shopping.

Well, when it rains it pours, London buses, lightning strikes twice, etc.



Whilst buying my weekly large bottle of Small Hand orgeat I saw Ledger's FINALLY got the SH passion fruit in, so I happily grabbed one. On the way home I stopped at the Ranch 99 market for some limes and after my millionth sweep of the aisles finally located the bottle on the right. I KNEW they had to have some! This is why I was never able to find it before:



It's always been behind floor stock. You can *just* see the yellow cap behind the honey display and the boxes to the left of it.

I've not yet gotten into the Small Hand syrup but have put the Sarang Tawon syrup through its paces. It's from Indonesia and has no HFCS, only sugar. It's STRONG - really packs a punch and tends to dominate the drink. This rather surprised me. However, dial whatever the recipe calls for back by 1/4 oz. and it's lovely.

There's quite a price difference between the two (like, almost $10) so I'm almost hoping I don't like the SH version much...




That stuff on the right is my go-to for passion fruit syrup now that my local ralph's has dropped passion fruit pulp to make room for a second rack of...mamey pulp? WHO'S BUYING THAT UP AT SUCH A RATE THAT THEY NEED TWO FRIGGIN RACKS WORTH OF IT?

I'm not bitter I swear.

More to the point: I've found that it's veeeery rich and concentrated. Making Jim's Specials and Beachbum's Owns with it I found that cutting it 25%-50% with plain SS was the way to go. Used in the volume called for, it completely dominates most drinks and turns them into glorified passionfruit nectar.


 
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howlinowl
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Joined: Jul 20, 2008
Posts: 295
From: Port Saint Lucie, FL
Posted: 2015-12-23 10:07 am   Permalink

Quote:

On 2015-05-11 09:49, howlinowl wrote:
We have a supermarket here in Port St. Lucie, Fl that caters to the hispanic and caribbean ethnic groups, Bravo Supermarkets. They have the passion fruit pulp (a number of brands) and I usually pick some up here. Today I was in the soda isle and what did I see on the top shelf? La Cena brand syrups. Found this one and picked it up:



Haven't had a chance to try it yet, I usually make hurricanes and pieces 'o eight with it.

La Cena has a slew of different syrups ( http://lacenafoods.com/Products63.html ) and Bravo carries most, if not all of them. I'm kinda wondering how the coconut syrup stands up to Coco Lopez (probably not well) or TV's KoKo Creme (never found it here, so wouldn't know if I tried). The sugarcane syrup looks interesting but is black as hell....probably has some mollasess taste to it.

howlinowl

[ This Message was edited by: howlinowl 2015-05-11 09:50 ]



Well, that didn't last long. Looks like Bravo has stopped carrying the La Cena brand of syrups. They have some other brand.....Something Poly or Poly Something....but either Bravo doesn't carry the passion fruit or Poly-something doesn't make it. Back to mixing my own from pulp.

howlinowl


 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2175
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-12-23 11:53 am   Permalink

howlinowl, the home-made syrup is actually pretty good, so if I were in your shoes, I might not be too worried. Others here have generally had positive things to say about the home-made syrup. I have only made one batch, and so far I don't have any complaint. I will have to test side-by-side with the Monin syrup I have been using before I made my own. Wait -- I'm pretty sure that I gave away my bottle of Monin's at a party a couple months ago... Hmmm... Drat!

 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 910
From: Austin
Posted: 2015-12-23 12:29 pm   Permalink

Revisiting a couple old posts on this thread....

Quote:

On 2015-06-22 09:31, Scaramouch wrote:

My first time making passionfruit syrup this weekend. I used Frozen Chiquita Passion Fruit Pulp:

1:1:1 - sugar:water:pulp by weight. Half the pulp mixed in while the sugar dissolved, half added afterwards off the heat.




The couple of batches of PF syrup I've made were done with equal parts sugar, water and pulp by volume, not weight. I'd be curious to try it the other way. Not sure if that will yield a sweeter syrup, a thicker consitency, or what the differences will be. Since I don't have a kitchen scale, does anyone know what the approximate measurements of each would equate to in ounces if doing equal parts by weight?


Quote:

On 2015-07-22 12:00, AceExplorer wrote:

I spiked each 16oz bottle with two ounces of Everclear, and it's a great syrup life extender.




Ace, I'm still trying to find the right balance of PGA to syrup that allows maximum shelf life without effecting the flavor of the syrup. I only put 1/2 oz Everclear in my first batch and it did not effect the flavor at all. I used it up so quickly that shelf life was not an issue that time. My second batch I ended up tossing because I upped the Everclear to 2 oz as you suggested and it was very noticeable. I realized too late that my batch of passion fruit may have only been 14 oz (not 16), so that may have been the issue. I should have cut the PGA back a tad but still think 2 oz is too heavy.

When I do other syrups like sugar or cinnamon I don't bother to spike them cuz I go through them much quicker and they seem more stable, but I have a bottle of Grenadine from many months ago that is still mold-free and tastes just fine. I'm guessing I added one oz PGA to that one which makes me think 1-1.5 oz per 16 oz syrup is the safest bet to maintain freshness and the flavor of the syrup.


Quote:

On 2015-07-22 11:56, AceExplorer wrote:

I'm looking forward to your comparisons with Aunty Lilikoi, BG Reynolds, and your home-made syrup. Theoretically fresher homemade is better, but you never know. The Aunty Lilikoi gets good reviews here.




I went through my bottle of Aunty Lilikoi very quickly. Unfortunately I never did a side by side comparison of it with BG or homemade but I must say it's a quality product. The sweetness is more subtle and it does not dominate drinks like Monin does. Geez, I used Monin the other night cuz it was all I had and my palate just can't handle it anymore. Maybe cutting the called for proportion in half will do the trick but I no longer feel the need to keep that stuff on hand. I used to put it in batches of Rum Barrels for parties since it was cheap but homemade is actually cheaper and so much better.

Oddly though, I don't think I've made a rum barrel with homemade passion fruit yet. I did make one last week with Lilikoi and it was one of the best I've ever had. I'm thinking as far as "commercial" syrup is concerned, Lilikoi is probably the best option. I need to wrangle another bottle to compare it with homemade and see if it's actually worth the expense but I'm guessing homemade is ultimately the way to go.


Quote:

On 2015-09-16 12:26, Hurricane Hayward wrote:

FYI, I currently make my homemade syrup with 2 cups of organic sugar, 1 cup of purified water and 1/2 cup of thawed passion fruit pulp. I bring it to almost a boil and immediately reduce to a simmer and let it reduce for at least 10 minutes. I then let it steep for several hours before bottling and refrigerating. I like my syrup on the sweet side, and of course this works best in Mai-Kai cocktails.

It always seems to keep its syrupy consistency for quite a while with no additives.

[ This Message was edited by: Hurricane Hayward 2015-09-16 12:27 ]




How long is quite a while? Do you get a couple months without additives?


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 910
From: Austin
Posted: 2015-12-23 12:33 pm   Permalink

Quote:

On 2015-12-23 11:53, AceExplorer wrote:
I will have to test side-by-side with the Monin syrup I have been using before I made my own. Wait -- I'm pretty sure that I gave away my bottle of Monin's at a party a couple months ago... Hmmm... Drat!



I wouldn't bother picking up a new bottle of Monin for the sake of comparison if I were you. I have a couple ounces left in my bottle and I'm contemplating just tossing it tonight after I make a new batch of homemade, assuming my rum barrel tastes as it should, which I'm confident it will.

[ This Message was edited by: mikehooker 2015-12-23 12:33 ]


 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2175
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-12-23 12:37 pm   Permalink

Mike, I think you're right about skipping the Monin for comparison purposes. I had very good success with the home-made.

I want to post some photos of how I filtered the finished product. I found a pretty decent timesaver given how difficult (or impossible) it is to "filter" the syrup with coffee filters. Even using cheese cloth is challenging given how quickly the pulp likes to plug the filter material.

Now where are those photos.... In my phone somewhere....


 
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