Passion Fruit

I remember when I first moved to Santa Barbara and I saw the exquisite flower of the passion fruit vine, I was mesmerized. This tropical vine that thrives in our Central Coast climate can be found on a leisurely walk through your neighborhood, and at the delightful Frecker Farms stand in the farmers market. The thick-skinned, wrinkly-rind fruit with a seed-filled, juicy center is so versatile and nutrient-dense. This tropical fruit is rich in antioxidants, especially high in vitamin C, which supports our immune system and aids in a healthy aging process. Passion fruit is also high in polyphenols which are an excellent anti-inflammatory, and reduces the risk of heart disease. Beta carotene is another antioxidant which passion fruit contains in abundance, linking it to lowered risk of some cancers. Through the body’s conversion of Beta carotene to vitamin A (retinol), passion fruit is also beneficial for eyesight and skin health. The dietary fiber content of passion fruit is also high, creating a healthy digestive tract and lowering the risk of diabetes and heart disease. Passion fruit is also a good source of potassium, magnesium, and calcium. This versatile fruit lends itself well to both sweet and savory dishes. Today we are going to make a vinaigrette that can be used to dress up any salad! 

Passion Fruit Vinaigrette 

Yield: About 1 Cup

½ cup passion fruit pulp, with or without seeds 
3 tablespoons apple cider vinegar 
2 teaspoons Dijon mustard 
2 teaspoons maple syrup 
1 each garlic clove, minced 
½ cup extra virgin olive oil 
½ teaspoon kosher or sea salt 
½ teaspoon freshly ground black pepper 

Directions:

1. In a medium bowl, whisk together the passion fruit pulp, vinegar, Dijon, maple syrup and garlic. 

2. Once combined, slowly add in the olive oil, whisking constantly so that it emulsifies. Season with salt and pepper and serve with your favorite salad. 

3. This vinaigrette be stored in an airtight container in the refrigerator for up to 1 week.