Passion Fruit Créme Brûlée

Two weeks ago, on a trip to Southern California for some food photography fun, I hit the passion fruit jackpot.

I haven’t been subtle about my lust for passion fruit, and sure enough, friends Todd and Diane had heard about my (small) obsession, and made a point to stop at a small produce store on our way to breakfast. I almost squealed when I saw the gigantic bags of passion fruit piled high on the counters (along with rambutan, lychees, and other exotic fruit I would have taken home with me if only I had brought a second suitcase). But the passion fruit, well, I would have been willing to abandon more than a few pairs of shoes to take those home with me, if it came down to it.

In Nashville I had paid $3.99 EACH for a couple of passion fruit (the one time I’ve actually seen them), but here, where the passion vines grow like weeds, I snagged an entire bag of them for $12. I felt like I had struck gold.

Who knew fruit could make me so happy?

I toted the bag full of them through TSA (questioning looks and all), tucked them safely by my feet on two different planes before they (and I) made it safely home, where I promptly set about putting them to good use. After all that effort getting them home I couldn’t dare let them go to waste.

As a result, everything I’ve made over the past 2 weeks has involved passion fruit in one way or another. And passion fruit overload for me means passion fruit overload for you. I hereby pronounce thee: PASSION FRUIT WEEK.

Get ready for lots of purple and gold. And no, that has nothing to do with football, or any other sport for that matter. Unless one of these teams has adopted a passion fruit as their logo, I couldn’t care less. Go Team Passionfruit! (or is it Passion Fruit? I honestly can’t figure it out so I’ll just keep alternating between them.)

Read the Rest —Passion Fruit Créme Brûlée

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