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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
howlinowl
Tiki Socialite

Joined: Jul 20, 2008
Posts: 295
From: Port Saint Lucie, FL
Posted: 2016-04-28 06:23 am   Permalink

Quote:

On 2015-12-23 10:07, howlinowl wrote:
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





Cruised thru the beverage section of Bravo the other day.....they now have the Poly Passion fruit syrup. Picked up a bottle, but have not tried it yet. I still have a half bottle of homemade to finish before cracking this one.

howlinowl


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2414
From: La Mirada Atoll
Posted: 2016-04-29 12:19 am   Permalink

I planted a PF vine last spring and got a couple of blooms and that was it. This year the vine has covered most of a 40’ x 6’ block wall and the vine has produced hundreds of flowers so I am anticipating lotsa fruit.
Cheers


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2414
From: La Mirada Atoll
Posted: 2016-06-17 01:09 am   Permalink

My vine now has many good sized fruit. Not due to ripen til late summer. Can hardly wait.
Cheers


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 910
From: Austin
Posted: 2016-06-18 10:01 am   Permalink

Are yours the purple or the yellow kind? And do both varieties taste the same?

My neighbor has a ton of the yellow-ish orange passion fruit growing in his back yard. He gave us some a couple months ago and we tried them off the vine and they were way under ripe. They're getting bigger and more plentiful now so he gave us a bunch more. Got busy and forgot about them for a few days. Then noticed they started getting real pruney so we cut em open and they tasted very bitter and not at all like the passion fruit flavor I know from consumer products or the syrup I make from pulp. What should they look like when you pull them? And do you need to use them right away? Curious if they continue to ripen off the vine or if they just go bad after a few days.


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2414
From: La Mirada Atoll
Posted: 2016-06-19 01:43 am   Permalink

Quote:

On 2016-06-18 10:01, mikehooker wrote:
Are yours the purple or the yellow kind? And do both varieties taste the same?


My plant is Passiflora Edulas “Frederick”-Purple fruit, Supposedly the best cultivar for eating and making beverages and syrups. We’ll see.
It’s important that they ripen on the vine for full flavor.They’ll let you know when they are ready cuz they fall to the ground. Pick em up once or twice a day and store them in a cool dry spot til they start to shrivel and look like big raisins. I know nuttin bout the yellow kine. Be warned-PF vines are very aggressive/invasive. I’m constantly pruning em back from my tomato plants. On the plus side they quickly covered a block wall and have a tropical air to them. Negatively, unless you have a lot of black Bee’s, you’ll have to hand pollinate the flowers after three in the afternoon if you want fruit.
Good luck


 
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The Blue Kahuna
Tiki Socialite

Joined: Jun 01, 2011
Posts: 380
From: Points East & West
Posted: 2016-06-19 7:46 pm   Permalink

My fiance and I took her best friend from Kentucky to TV's in Emeryville a week or so ago. Her friend ordered the new drink that comes in the Sea Horse mug ... within a few minutes she started to have an allergic reaction ... blotchy, face getting puffy, etc. I went down to the little grocery store and brought back benadryl, which worked like a charm.

We think it was the passion fruit (took me awhile to tie this in, but I got there).

Apparently, it's a known allergy ... anyways always keep benadryl handy!
_________________


Aloha and okole maluna!

The Blue Kahuna


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2414
From: La Mirada Atoll
Posted: 2017-01-26 11:22 pm   Permalink

Pruning my PF vine and found these. Enough to make a small batch of syrup.


Editted to add another pic and some narrative.



I cut the fruit in half and ended up with about a dzn. useable fruit. Most were too ripe-completely hallow or moldy. The best ones were just barely starting to wrinkle and felt heavy with pulp. The raisin looking ones were useless. I scooped the pulp from the good ones into a saucepan with equal parts of bottled water and gran. sugar. I did force the pulp through a sieve to remove the billions of seeds before I put the pulp in the saucepan.Easy-peasey. Brought it all to a low boil and let it simmer for 10-15 minutes stirring now and then. I only got about a cup and a half of product but it is sublime. The hardest part was getting enough fruit together at one time to make the effort worthwhile. I have been making my syrup using frozen pulp which is mo betta than any commercially bottled product that I have tried.
Cheers


[ This Message was edited by: nui 'umi 'umi 2017-03-24 00:03 ]

[ This Message was edited by: nui 'umi 'umi 2017-03-24 23:59 ]


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2414
From: La Mirada Atoll
Posted: 2017-03-25 12:04 am   Permalink

Quote:

On 2017-01-26 23:22, nui 'umi 'umi wrote:
Pruning my PF vine and found these. Enough to make a small batch of syrup.


Editted to add another pic and some narrative.



I cut the fruit in half and ended up with about a dzn. useable fruit. Most were too ripe-completely hallow or moldy. The best ones were just barely starting to wrinkle and felt heavy with pulp. The raisin looking ones were useless. I scooped the pulp from the good ones into a saucepan with equal parts of bottled water and gran. sugar. I did force the pulp through a sieve to remove the billions of seeds before I put the pulp in the saucepan.Easy-peasey. Brought it all to a low boil and let it simmer for 10-15 minutes stirring now and then. I only got about a cup and a half of product but it is sublime. The hardest part was getting enough fruit together at one time to make the effort worthwhile. I have been making my syrup using frozen pulp which is mo betta than any commercially bottled product that I have tried.
Cheers


[ This Message was edited by: nui 'umi 'umi 2017-03-24 00:03 ]

[ This Message was edited by: nui 'umi 'umi 2017-03-24 23:59 ]


Here’s a pic of the finished product along a pkg. of the frozen pulp I usually use.




 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 910
From: Austin
Posted: 2017-03-25 10:32 am   Permalink

Great post. The trouble I had when trying to make syrup from the actual fruit rather than frozen pulp was finding ones that were properly ripe. My neighbor has a prosperous tree and is willing to share so I look forward to experimenting again.

 
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Tiki Mocamele
Grand Member (first year)  

Joined: Jul 15, 2009
Posts: 14
From: Northern New York
Posted: 2017-05-22 08:15 am   Permalink

Aloha Tiki Centralites! This thread goes back quite a ways but I stumbled across it, read it all, and didn't see mention of the recipe I'm using. I'm currently working (and drinking) my way through Smuggler's Cove, Exotic Cocktails, Rum and the Cult of Tiki (Cate, Ten Speed Press, 2016) and they use Funkin Passion Fruit purée (funkinusa.com) and 2:1 simple syrup to make SC Passion Fruit Syrup. I have made it and used it in several drinks, my favorite so far being the Hurricane ( fresh lemon juice btw). The book says it will keep in the refrigerator for up to 10 days. I tried to use it all up but wasn't able to so I kept it in my fridge a little longer. Even after 2 weeks it tasted and smelled just as good as day 1 and I didn't need to stretch it further than that. It was tart, delicious and had a very smooth mouth feel. I froze the other half Mylar bag of purée and expect to whip up another batch this weekend. It has been in my freezer for about 3 weeks. I will let you know how this next batch turns out.
Tony
Tony in the Tiki Bar on YouTube UCirJ_6qP935brBDmuFRua6Q


 
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