What are your favourite fruits?

"Maracuyá and watermelon."

Dana, Buenos Aires, Argentina

Passionfruit Butter

Maracuyá, or as it's known in English, passionfruit, is a vine fruit with a delightfully sweet and tangy pulp. It is native to South America, but grows beautifully in many warm climates.

If you are a fan of lemon curd, you will fall in love its Aussie cousin, passionfruit butter. I bought a little jar of this one afternoon at one of Sydney's lovely weekend markets, and was hooked immediately. This bright, punchy concoction can be used with practically anything; toast, cakes, scones, ice cream, yoghurt, you name it. This is spreadable gold, a jar full of sunshine brought to you by the southern hemisphere.  

If fresh passionfruit is not available where you live, you can buy it frozen or tinned in South American grocers.

1 stick butter (1/2 cup)

1 cup sugar

14 oz passionfruit pulp

4 eggs, whisked

Create a double boiler by boiling a pan of water and placing a second pan or heatproof bowl on top, making sure the boiling water doesn’t touch the bottom of the top pan. Once water is boiling, reduce heat to medium.

On top of your double boiler, melt butter with sugar.

In a medium bowl, whisk together passionfruit and eggs. Stir into the butter and eggs.

Stir constantly until mixture has thickened and coats the back of a wooden spoon.

Strain, if you wish.

Spoon into a sterilized jar. After it has cooled down, store in the fridge.