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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
AceExplorer
Grand Member (7 years)  

Joined: Apr 03, 2008
Posts: 2417
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-05-11 09:10 am   Permalink

Jentiki, you're not the only one to feel that way. I hesitated to mention the dreaded WM word, however there are a number of things which they are very well stocked up on. Fruit pulps is often one of those things.
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howlinowl
Tiki Socialite

Joined: Jul 20, 2008
Posts: 320
From: Port Saint Lucie, FL
Posted: 2015-05-11 09:49 am   Permalink

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 ]


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howlinowl
Tiki Socialite

Joined: Jul 20, 2008
Posts: 320
From: Port Saint Lucie, FL
Posted: 2015-05-11 10:35 am   Permalink

forgot to list the ingredients:

Filtered Water
Sugar (Yay! No corn syrups!)
Passion Fruit pulp
citric acid (for tartness)
Xhanthan gum
1/10 of 1 percent sodium benzoate (preservative)


howlinowl


 
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wupput
Tiki Socialite

Joined: May 03, 2005
Posts: 116
Posted: 2015-05-11 2:13 pm   Permalink

JenTiki, I feel the same way about Walmart. Maybe I need a couple of strong drinks at home - then go to Walmart and look for passion fruit pulp? (with a designated driver of course....)

 
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howlinowl
Tiki Socialite

Joined: Jul 20, 2008
Posts: 320
From: Port Saint Lucie, FL
Posted: 2015-05-14 12:10 pm   Permalink

Yes! The La Cena tastes exactly like the passion fruit syrup I make from the pulp. It's only about a buck or so more than the pulp...saves me the trouble of making my own. I'll be buying more.



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wupput
Tiki Socialite

Joined: May 03, 2005
Posts: 116
Posted: 2015-05-31 9:53 pm   Permalink

First the bad news. The Passion Fruit syrup I bought from the Vietnamese market, the one made in Sumatra, was just ok. By that I mean better than most commercial brands, but not near as good as homemade or Aunty Lilikoi.

Now the good news. Orange County Passion Fruit score!! From this fine purveyor of exotic Oriental goods:


The ABC Supermarket in Westminister, which is surrounded by delectable Vietnamese eateries by the way, was selling bags of 5 frozen Vietnamese passion fruits for $2.49. If my calculations are correct that is somewhere in the range of 50 cents per fruit! Contrast with the price at Whole Paycheck, er... Foods, of $3 per fruit, or even the Farmer's market price I paid of $5 per pound.

So, after defrosting in the fridge for a couple of days, the moment of truth came and I cut one open. It was bursting with seeds and pulp. In fact, all of them were. By the time I had removed the pulp from each of my 15 passion fruit I had this:



Never having seen so much pulp, I tried to figure out how much syrup to make and ended up using 3 cups water and sugar. I went for the syrup boil, then add half the pulp, then bring to a quick boil, then remove from heat and add the rest. Which looked like this:


And a few hours later, like this:


Not sure how many ounces of syrup that is, but at least 50. Total price of all ingredients? Under $10. Taste? Tiki-worthy!








[ This Message was edited by: wupput 2015-05-31 21:53 ]


 
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Scaramouch
Tiki Centralite

Joined: Dec 08, 2014
Posts: 65
Posted: 2015-06-22 09:31 am   Permalink

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.

So one sachet gave me about 400 ml of syrup (this is a 750ml bottle):



The result - very sweet, with an intense flavor of passionfruit. The color and consistency are almost exactly the same as the BG Reynolds, but in blind taste tests, all my family preferred the home made.

Also makes a great Trader Vic's Grog



I'll definitely be making this in future instead of buying ready made, as I do with all simple syrups and grenadine. (Orgeat, however, is more trouble than it's worth). Will be trying Falernum next.





 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 977
From: Austin
Posted: 2015-06-22 6:38 pm   Permalink

Thanks for posting your results. I've grown tired of the flavor of Monin and the BG Reynolds is good but pricey with a very short shelf life. I've found myself cutting drinks that call for passion fruit out of my repertoire lately because of this. Any idea the shelf life on your syrup? Do you plan to add a neutral grain spirit to prolong it?

 
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Scaramouch
Tiki Centralite

Joined: Dec 08, 2014
Posts: 65
Posted: 2015-06-23 08:18 am   Permalink

I did add a little Everclear to the syrup, as I do with all the ones I make to help preserve. I am not sure how long it'll last in the refrigerator, probably longer than it will take for me to use it all. But as it's so quick and easy to make, and the frozen pulp is cheap enough, I'm not too concerned about wastage.

 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 977
From: Austin
Posted: 2015-07-20 3:02 pm   Permalink

Made my first batch of homemade passion fruit syrup from Goya frozen pulp mixed with simple syrup and with the help of a couple friends put it to the test against Monin.



In a blind taste test of the syrups on their own, the homemade was unanimously picked as fresher and better tasting than Monin. One participant noted something tasted "off" with the Monin. I agree, I don't know if it's the preservatives, but there is a taste that just doesn't sit right with me that seems to dominate any drink I put it in.

We then put them to the test in mixed cocktails. Decided on two drinks with minimal ingredients that will highlight the passion fruit: Trader Vic Grog and Hurricane. Using exact proportions of all the ingredients and Coruba as the rum, I made one with Monin and one with homemade syrup for each drink, and of course did not reveal which was which. We all selected the ones with homemade syrup as the better drink.

The 14 oz (by weight) package of Goya pulp was about $4. I used half of it mixed with equal parts sugar and water to yield about 16 oz of passion fruit syrup. Monin is 10 bucks for 750ml (approx 25 oz). So homemade is less than half the price, really quick and easy to make, and a much superior product.

Will probably do a comparison against BG Reynolds soon to see where it stands.


[ This Message was edited by: mikehooker 2015-07-21 22:38 ]


 
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Jeffitiki
Tiki Centralite

Joined: Sep 10, 2014
Posts: 25
From: Southern California USA
Posted: 2015-07-21 8:17 pm   Permalink

I just want to thank everyone for the info on homemade passion fruit syrup. I am inspired by this to finally make some rather than buying any ready made brand. Gotta try these cocktails!
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AceExplorer
Grand Member (7 years)  

Joined: Apr 03, 2008
Posts: 2417
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-07-22 08:34 am   Permalink

I hope to post some photos on my efforts in this area soon. I tried two different methods of filtering the syrup, one worked VERY well but was VERY slow (coffee filter) and the other worked decently well and was surpisingly fast (a mesh fry pan "splatter screen" from the Dollar Store) and didn't impact flavor at all.

By the way, the homemade stuff does have great flavor, as reported by Mike Hooker earlier.


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 977
From: Austin
Posted: 2015-07-22 11:39 am   Permalink

Ace, I used one of those handheld mesh strainer things (not the flat pan ones, but with a rounded bottom) and it worked fine for me. I just had to pour a small amount at a time, let the fluids drain through, rinse it out and repeat several times. I planned to take pics of the whole process but alas I rushed to get this done before heading to work so it would be ready for consumption when I got home. I've already used about half the bottle in a few days.

A buddy is bringing a bottle of BG Reynolds passion fruit syrup this week to do some more comparisons and I have a bottle of Aunty Lilikoi coming my way as well. Another friend says he has a juicer that we can make our own pulp from. That's some next level shit. Wonder if it's worth the extra effort. We'll find out...


 
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AceExplorer
Grand Member (7 years)  

Joined: Apr 03, 2008
Posts: 2417
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-07-22 11:56 am   Permalink

Mike, that's good feedback. My "strainer" was one of the flat ones, a grease splatter guard. I had good enough results that I didn't make any plans to go further with my syrup making, but you are definitely taking it to the next level. Looking forward to hear of your results. I'll look for my pics tonight -- filled my phone to capacity and had to move stuff off for sorting/deleting/saving, so they're not handy at the moment...

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.

By the way, my coffee filtered syrup was fairly clear. My strainer-made syrup was a bit cloudy, but fine. It gives cocktails a nice flavor and adds a bit to the color. I have a feeling my syrup won't last super long either...


 
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AceExplorer
Grand Member (7 years)  

Joined: Apr 03, 2008
Posts: 2417
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-07-22 12:00 pm   Permalink

To clarify in my last post --- my syrup won't last super long because I'll use it up quickly, not because it will go bad on me. I spiked each 16oz bottle with two ounces of Everclear, and it's a great syrup life extender.

Now if I can only get my local Total Whine to re-stock their rum section, grrrrr... Maybe it's just my store, but they have cut back significantly on rums, and they moved the whole section to a different part of the store. I hope it's temporary...


 
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