Why to Eat Freeze Dried Passion Fruit

    • Rich in antioxidants and vitamins (A,C)
    • Rich in Fiber
    • Rich in Polyphenols

Suggestions for Use

Use Freeze Dried Passion Fruit in…

  • Plain yogurt
  • Vanilla ice cream
  • Cake, cheesecake, macarons, chocolate, tartlets, ice popsicles, desserts topping – cuts the sweetens, adds crunchiness
  • Sprinkle over your favourite salad
  • Smoothies – great combination with mango

Nutritional Information

Ingredients

    • Malto dextrin (maize) (origin: France), passion fruit juice concentrate (origin: Peru), >1 % flavor (nat.) (origin: Germany), >1% citric acid E330
    • No additives, no preservatives or genetically modified ingredients, vegan, vegetarian

Product specification

Nutritional Value 1541 kJ/ 363 Kcal
Carbohydrates 85.1 g
Thereof sugar 14.0 g
Protein 1.2 g
Fat 0.5 g
Saturated Fat 0 g
Fibre 0.1 g
Sodium 1.1 g
Salt 0.01 g

Origin

See above ingredients list

Storage

We recommend storing the fruit in an airtight container like glass jar at room temperature below 20dgrC or in the fridge. To keep the fruit crispy, take what you need and close the jar straightaway. It will prevent the fruit from absorbing the moisture from the air. If it happens and you will leave the jar open and the fruit will become soft, use it as soon in possible on your porridge, mix with yogurt, tea, drinks, dessert decorations….

Recipe Suggestion

Macarons

Ingredients – Macaron Shells

    • Aquafaba from one tin of chickpeas
    • 1 tsp Cream of Tartar
    • 110 g Ground Almonds
    • 120 g Pure Icing Sugar
    • 100g  Caster Sugar
    • 2 tsp freeze dried passion fruit

Ingredients – Filling

    • 100 g stork margarine
    • 2 tsp freeze dried passion fruit
    • 50g icing sugar

Instructions 

    1. The day before making the Macarons, place the aquafaba into a saucepan, to a simmer. Let this simmer until it has reduced to 100g. (Pour it out a couple of times to weigh it) Once you have 100g pour it into a bowl to and then refrigerate overnight.
    2. Macaron Shells: Sieve the Ground Almonds and Icing Sugar into a bowl, making sure there are no lumps in your mixture.
    3. With a hand mixer (I find a stand mixer bowl too big to foam up the aquafaba) whisk Aquafaba and cream of tartar on high until it turns foamy and resembles frothed up egg whites. Make sure its very stiff.
    4. Gradually add caster sugar in, bit by bit, while mixing. You should end up with a thick, glossy meringue.
    5. Add the almond icing sugar mix into the meringue, and fold gently with a spatula until it has incorporated with the meringue. Now add the passionfruit.
    6. Continue folding until you end up with thick mixture.
    7. Fill a piping bag fitted with a round nozzle with macaron mixture and pipe into rounds onto parchment paper.
    8. Let stand at room temperature for at least ah hour.
    9. Preheat the oven 110 degrees Celsius and bake the individual tins one at a time for about 20 minutes.
    10. To make the filling whisk all the ingredients until well incorporated.
    11. With a round nozzle pipe the filling onto the macaron shells.

Credit to Maryles Plantry for recipe and photo