Passion Fruit Recipes From Marzi's Garden

Copyright © 2023

Marzi Sharifi

All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever.

Recipes

by

Marzi Sharifi

Photographs by Marzi

Sharifi

RECIPES INSPIRED BY THE EXQUISITE FLAVORS OF PASSION FRUIT

FROM MARZI'S GARDEN

PASSIFLORA EDULIS, "PURPL PASSION FRUIT"

PASSIFLORA EDULIS

F. FLAVICARPA , "YELLOW LILIKOI"

NOTHING IMPROVES MY MOOD MORE THAN GOOD FOOD

Pumpkin Of Naples November 2022

Hello Friends!

I'm Marzi... a plant lover and gardener, beekeeper and pet groomer who enjoys a self-sufficient lifestyle on my ranch in the San Francisco Bay Area. A life in the garden in the fresh air and among amazing plants and creatures is something I hope you, too, have the opportunity to enjoy.

The curation of these recipes is the culmination of my long personal journey, moving from my hometown of Tehran to northern Virginia and through multiple careers, including work in boutique retail, photography/ digital media and in my own dog grooming business.

In 2017, I moved to this beautiful ranch property outside of San Francisco and began following my true passion. Where once stood a single house surrounded by three acres of desolate land, is now a verdant orchard with a variety of fruit trees (nearly 250!) that flower and produce fruit throughout the year. The ranch boasts nearly 2000 flowering plants! All of these bee-friendly blossoms have enabled me to create a large beehive apiary. This nectar utopia produces luscious honey that I now offer through my business, Honey of the Valley.

Shortly after moving to the ranch, I set out to expand the farm, adding large raised bed gardens. I also developed an interest in home remedies, utilizing products of the hive, as well as medicinal plants. I now make tinctures and extracts, as well as pantry products such as vinegars and jarred honey. Also on the ranch is my delightful animal family of dogs, chickens, quails and golden pheasants. Together we live in peace and tranquility among the trees, birds, bees and flowers.

One of my greatest endeavors is in cultivating passion fruit, which I discovered while on a trip to Hawaii. Since that trip, I have collected and grown passion fruit vines in my garden. This beautiful and exotic fruit, with its intricate flowers and delicious flavor, has inspired me to share my love of nature and all the bounty it has to offer through my new collection of recipes.

Through these recipes, I invite you to join me in my garden and kitchen, and encourage you to enjoy the peace and tranquility of living in harmony with nature.

Beehive inspection

Lilikoi flower

My Garden

PASSION FRUIT HONEY

2 cups of raw honey

3/4 cup of passion fruit juice

Thoroughly mix the honey and passion fruit juice. Store in a mason jar in the refrigerator or on the counter. This mixture will last several weeks.

Marzi's Note: "Passion fruit honey is the sweetener I use for most recipes in this book.

If the mixture starts to form bubbles or smell/taste sour, that means it is fermenting. At this point it is no longer suitable for cooking but can be used on your hands or as a honey cream mask.

Never waste good honey!"

PASSION FRUIT PANCAKES

1cupall-purposeflour

2tbsp.rawhoney

1egg,beaten

1/2cupcoconutcream

1cuppassionfruitjuice

2tbsp.coconutoil

1tsp.bakingpowder

1/4tsp.salt

Mixallwetingredientstogether,then whiskindryingredients.Spoonbatter ontoahot,non-stickgriddleorskillet, cookingforapproximatelyoneminute oneachside(oruntilbubblesformon theedgesonthefirstside).Serve pancakeswithpassionfruitjamor passionfruithoney.

Purple Passion Fruit

Edible Passion Fruit

From Marzi's Garden

Passion Passion Passion Fruit Fruit Fruit

Jam/Syrup Jam/Syrup Jam/Syrup

1/4 cup of honey

2 - 3 passion fruits (pulp and seeds)

1 tbsp. fresh lemon or lime juice

Pour the honey into a small sauce pan and warm on medium heat. Add in the passion fruit pulp and lemon juice, stirring constantly for 5 to 7 minutes. Finally, turn off the heat and let theliquidsitfor2to3 hours.Thejam will getthickerasitcools. If you prefer a seedless jam, either substitute passion fruit juice for the pulp or strain the seeds out of the pulp prior to adding it tothewarmedhoney.

If making syrup (vs. jam), cooking directions are the same with the exception of turning the heat off just one minute after the mixture begins to boil. This will result in a finished product that ismoreliquid/syrupy.

The jam or syrup can be stored in a mason jar in your refrigeratorforuptoamonth.

PASSION FRUIT WHIPPED HONEY

2 cups of raw honey

3/4 cup of passion fruit juice

Pour the ingredients in a food processor cup and pulse for 2 to 4 minutes on low speed until the honey looks creamy. Use on bread with butter, ice cream, oatmeal, in shakes or drizzled on fresh fruit. Store in a honey jar at room temperature or in the refrigerator. The whipped honey will be good for several weeks.

Passiflora edulis

Passiflora edulis

f. flavicarpa

PASSION FRUIT COCONUT BARS

1 cup of raw cashews

Soak for 20 minutes

1/2 cup of dried apricots

Soak for 20 minutes

2 tbsp.honey

1 tbsp. coconut butter

1 tbsp. coconut oil

4 tbsp. of passion fruit juice

Pulp of 1 passion fruit

Pinch of licorice salt

Drain the water from the cashews and apricots. Put the passion fruit juice, honey, 1/2 cup of the cashews and all of the apricots into the food processor . Blend well, then press the smooth mixture out onto parchment paper on a baking pan.

Put the top layer ingredients into the food processor: the remaining cashews, coconut butter, coconut oil, passion fruit pulp and salt. Pulse the food processor a few times until all is well combined.

Spread this second mixture evenly over the bottom layer, then refrigerate for 6 hours. Once firm, cut the confection into squares and enjoy.

“Peanut” ,“Almond” & “Felfeli”

December 2022

"Felfeli"

PASSION FRUIT SORBET

1/2 cup honey

1/4 cup water

1 cup of passion fruit juice

Mix the passion fruit juice, water and honey in a medium saucepan, then bring to a boil over medium heat. Allow to simmer for three to five minutes. Pour the mixture into a freezer safe bowl, then freeze for 6 to 8 hours.

Once the mixture has hardened, remove from the freezer and use an ice cream scooper to serve the sorbet. Sorbet scoops can be served in dessert bowls or in passion fruit husks. Use passion fruit jam to garnish the presentation.

A quick passion fruit jam can be made with raw honey and passion fruit pulp and used as a delicious and beautiful garnish.

Passion Butterfly watch their life cycle on Marzi's YouTube channel

Saving

Crust:

3/4 cup of raw almond

5 medjool dates

1 tsp of cocoa powder

3 tbsp coconut oil

Pinch of licorice salt

Topping: passion fruit pulps + lemon thyme

Filling:

1 cup of coconut cream

1/2 cup of coconut flakes

1/4 cup of coconut water

1 tbsp of raw honey

1 tbsp of passion fruit juice

1 tsp of vanilla extract

1 tsp of agar agar powder

Passion Fruit Coconut Tart

Finely crush the almonds, then blend with the other crust ingredients. Press crust mixture into a tart pan, then put in the refrigerator while making the filling.

Blend all filling ingredients minus the coconut water and agar agar powder. Separately put the coconut water and agar agar powder into a small sauce pan. Warm on medium heat until the mixture begins to bubble, stirring constantly until the powder is fully dissolved. Add this mixture to the filling ingredients in a blender. Blend until all is well incorporated.

Remove the crust from the refrigerator, pour the filling into the crust, then tap the pan lightly to dispel any air bubbles. Put the tart into the refrigerator for 3 – 4 hours until the filling is set. Finish by removing the tart from the mold and garnishing with fresh passion fruit pulp, coconut flakes and thyme.

Snow Mayhop

Passiflora edulis

Baked Apples With Passion Fruit Sauce

–@reallygreatsite

4 crisp apples

1/4 cup of chopped walnuts and pecan

3 tbsp. melted unsalted butter

1/4 cup of old fashioned oats

1 tbsp. passion fruit honey

1/2 tsp. cinnamon powder

Pinch of nutmeg powder

Pinch of licorice salt

3/4 cup of water

Preheat the oven to 350° F. Combine the oats, chopped nuts, cinnamon, nutmeg and salt in a mixing bowl. Add melted butter, stir and set aside. Slice off the tops of the apples below the stem line and reserve the tops. Use a grapefruit spoon to scoop out the center of each, leaving a 1/2 inch thick wall on all sides and on the bottom of the apple.

Choose an oven-safe ceramic dish or a metal cake pan. Position all the prepared apples in this container, each upright on its own individual piece of aluminum foil. Fill each apple with the oat mixture, then cover with an apple top. Pull the foil up and around the entirety of each apple, closing them at the top (tough not tightly).

Pour an inch of water into the bottom of the pan/dish in which the apples are sitting. Bake the apples for 50 to 60 minutes. For softer apples, bake an additional 10 to 15 minutes. Let the apples cool slightly, remove foil and then transfer them to individual serving plates bowls. Drizzle the apples with a bit of passion fruit syrup or to each add a spoonful of jam before serving. Also delicious is a dollop of Greek yogurt on the side, drizzled with passion fruit syrup.

Yellow Lilikoi Flower

Half-opened

Passiflora foetida

"Stinking passion flower"

Leucospermum Cordifolium

Leucospermum Cordifolium

Passion Fruit soft curd balls

Soft Seed Ball

8 to 10 soft medjool dates

1/2 cup raw sunflower seeds

1/2 cup hemp seed hearts

1/4 cup coconut oil

Curd

3 egg yolks

1/4 cup passion fruit juice

3 tbsp. of raw honey

3/4 cup of butter

1 tbsp. lemon juice

Place a heat-proof bowl inside a pot filled with several inches of water ( or use a double boiler set). Once the water starts boiling, lower the heat and combine the egg yolks, butter and honey in that bowl over boiling water. Stir constantly for 5 minutes, then add in passion fruit juice and lemon juice.

Keep stirring for 10 to 15 minutes until the spoon develops a thick coat of curd.Turn off the heat and pour the curd into a mason jar and keep in the refrigerator until you are ready to serve.

To make the seed ball, put medjool dates into the food processor and pulse until a sticky ball begins to form. Set aside in a bowl. Next, crush the sunflower seeds in the food processor, then add them to the dates along with the hemp seed hearts and coconut oil. Hand knead all until well incorporated. Form small balls from the mixture, making an indentation in the center of each.

When you are ready to serve the dessert you will fill these well with the passion fruit curd.

Chocolate Dipped

PASSION FRUIT COCONUT PATTIES

1 cup of organic shredded coconut

1/2 cup of coconut butter

2 tbsp. passion fruit honey

3 tbsp. passion fruit juice

2 tbsp. coconut cream

Chocolate morsels for dip

Passion fruit pulp for dip

Thoroughly combine all ingredients. On the palm of your hand shape a long oval dough patty, leaving a bit of an indent in the center. Spoon one dollop of the passion fruit curd (see previous recipe) in the cookie well, then cover over with a like-shaped second oval piece of dough, in essence making a cookie sandwich. If needed, wet your hands ever so slightly when working with the dough should it be sticky.

Place each completed cookie sandwich on a plate and put in the refrigerator or freezer to firm up for 1 to 2 hours. Once firm, warm up the chocolate and add in some passion fruit pulp. Dip one side of each cookie sandwich into the chocolate mix. Return the cookies to the refrigerator for a few more minutes so the chocolate can set.

"Monsieur"

My Only Rooster

My Favorite Chicken

"Silkie"

Chicken & quail eggs

Temple bells pieris

Globularia "Blue eyes"

Queen of the night

PASSION FRUIT ICE CREAM

2 frozen bananas

I large slice of fresh mango

1/4 cup of passion fruit juice

2 tbsp. passion fruit honey

Place all ingredients in a blender, mixing until you have a smooth ice cream texture. Spoon the ice cream into dessert cups and garnish with fresh passion fruit pulp. Enjoy!

PASSION FRUIT CHIA PUDDING

1 cup of passion fruit juice

2 cups of coconut cream

1/4 cup of raw honey

6 tbsp. of chia seeds

Mix all ingredients and pour into a medium bowl. Refrigerate overnight. Serve pudding in rocks glasses and top with freshly scooped passion fruit pulp.

Assorted passion fruits

Daily harvest each summer

Honeybees festooning

PASSIONFRUIT MANGOPUDDING

1/4 cup of passion fruit juice

2 mangoes, pureed

Peel and remove seeds

1 cup of coconut milk

4 tbsp. chia seeds

Mix together the milk, chia seeds, passion fruit juice and half of the mango puree. Pour this mixture into two rocks glasses and refrigerate for several hours. When ready to serve, spoon the remaining mango puree onto the pudding and garnish with passion fruit pulp. If you desire a sweeter pudding, add a bit of honey to the original mixture.

My aviary garden

“Almond,” “Felfeli” & “Smore”

MANGO & PAPAYA TARTARE WITH PASSION FRUIT DRESSING

1 mango, chopped

1 cup of chopped papaya

1 bunch of cilantro roughly chopped

Dressing

1/4 cup of passion fruit juice

2 tbsp. extra virgin olive oil

Salt and pepper to taste

African daisy

Passiflora caerulea

PASSION FRUIT MANGO SALSA

1 mango

1 medium sized tomato

Black tomatoes especially nice

Handful of cherry tomatoes

1/2 cup passion fruit juice

1 bunch of fresh basil

2 green onions

Juice of 2 lemons

3 tbsp. olive oil

Salt & pepper to taste

1 Scoop of passion fruit pulp

Chop the mango, tomato, basil and green onions. Combine all chopped ingredients in a large bowl, then add in passion fruit juice and olive oil. Season with salt and pepper to taste.

Pour salsa into a decorative dish, then garnish with whole cherry tomatoes and a scoop of passion fruit pulp.

Enjoy with spicy corn chips.

Mammoth Sunflower

PASSION FRUIT VINEGAR

3 cups of white balsamic vinegar

10 passion fruits or 1 cup of passion fruit juice

1/2 cup of raw honey

1 fresh pepper or a dried hot pepper

A few sprigs of fresh herbs

Ex: basil, thyme, tarragon

Spoon out the pulp and seeds from the passion fruits. Put the pulp into a large (32 oz.) mason jar, then add the vinegar, honey, pepper and herbs. Put a lid on the mixture and set it to the side to marinade for 3 to 4 weeks (keeping out of direct sun). Shake occasionally.

After the mixture is done marinading, strain out the pulp and peppers, then pour the liquid into vinegar bottles. Vinegar can be stored at room temperature for months! This vinegar is ideal for a simple salad dressing with olive oil, salt and pepper.

AVOCADO CAVIAR LIME WITH PASSION FRUIT DRESSING

1 avocado

3- 4 caviar limes (finger limes)

Yellow zucchini

Red carrots

Fresh turmeric

Fresh basil

Passion fruit vinegar

Olive oil

Black sesame seeds

Slice the avocado in half and remove the pit. Grate the carrot, zucchini and turmeric and chop the basil. Combine the vegetables, sprinkling some sesame seeds into the mixture. Fill the inside of the avocado halves with the veggies.

Whisk together some passion fruit vinegar and olive oil, adding a bit of salt and pepper to taste. Drizzle the dressing over the vegetables in the avocado halves. Cut the caviar limes in half, then squeeze out their pulp. Use it to garnish the tops of the avocado salads. Enjoy!

Marzi's note: "If you don't have passion fruit vinegar, you can make a passion fruit dressing with passion fruit juice, Dijon mustard, olive oil, honey, salt and pepper."

PASSION FRUIT YOGURT PARFAIT

l cup yogurt

2 tbsp. raw honey

1 fresh passion fruit with pulp

Layer spoonfuls of yogurt (in glasses of your choosing) with drizzled honey and fresh passion fruit pulp with the last layer being yogurt.

Garnish the top with a bit more honey, pulp and some crushed graham crackers, if you wish.

Honeybees on eucalyptus blossoms

PASSION FRUIT BERRY POPSICLES

2 cups of full fat yogurt

1/3 cup of passion fruit honey

1 tbsp. passion fruit juice

2 fresh passion fruits

1 cup mixed fresh berries

Ex: grapes, raspberries, blackberries, blueberries

In a bowl, whisk the yogurt, honey and passion fruit juice. Drop berries and a bit of fresh passion fruit pulp into the ice cream molds, then spoon the yogurt mixture on top. Insert the sticks and freeze for 2 to 4 hours before serving.

Angel's Trumpet

PASSION FRUIT CEVICHE

1/2 cup of raw shrimp

1/2 cup of raw scallops

Juice of 2 passion fruits

Half of an avocado

1 slice of bell pepper

1 Persian cucumber

1/4 cup red onion

Juice of 2 limes or lemons

1 slice of hot pepper

3 sprigs basil or cilantro

Salt and pepper

Chop the seafood and marinade in part of the lime juice, salt and pepper overnight.

Next day, chop all vegetables and mix with passion fruit pulp, more lime juice and basil, then refrigerate until ready to serve.

PASSION FRUIT CHIA JAM

1/2 cup of passion fruit juice

7 tbsp. of white or black chia seeds

3 tbsp. honey

Mix ingredients together then pour into a mason jar with a lid. Refrigerate the mixture overnight. This raw jam will last for a week if refrigerated.

"Syd"at 8 months

My first male Golden Pheasant

My second male Golden Pheasant

"Yoda"

CANDIED KUMQUAT SLICES WITH PASSION FRUIT GLAZE

2 cups of sliced kumquats

3 tbsp. passion fruit juice

1/4 cup honey

Heat the honey and passion fruit juice for approximately one minute in a medium sized sauce pan. Stir in the sliced kumquats and cook for an additional 1 to 2 minutes, removing from the heat immediately thereafter. Let the kumquat slices sit in the honey and juice mixture for about 30 minutes, until the kumquats and sweetener are well integrated.

Next, arrange the kumquat slices on parchment paper and dry them in your dehydrator for approximately 7 hours. Adjust timing accordingly based on the instructions for your particular dehydrator.

Enjoy this delicious and unique treat!

Button Quails

PASSION FRUIT CAROB BOUCHON

1 cup of carob powder

1/4 cup of passion fruit honey

1 cup of coconut butter

1 cup of coconut oil

1/8 cup of almond butter

1/4 cup of passion fruit juice

Mix all ingredients in a large bowl. The batter will be quite sticky. Spoon dollops of batter into the silicone molds, decorating each cell with a candied kumquat slice. Freeze the bouchons for 4-5 hours before removing from cells. Serve at room temperature.

Wild chive flower

PASSION FRUIT ALMOND CRACKERS

1 cup of raw almonds

1/4 cup flaxseed

1 cup of water

1/4 cup passion fruit juice

Soak the almonds and flaxseed in one cup of water for 5 to 7 hours, then pour all, including the remaining water, into the food processor. To that add the passion fruit juice (plus salt and/or pepper, if desired) then blend until all is well combined. If too thick, add more water or passion fruit juice to keep the food processor moving.

Once done, scoop the mixture onto parchment paper. Flatten out the dough into a thin layer, then garnish the top with dried herbs and passion fruit pulp before placing into the dehydrator. Dry the cracker mix for 8 to 10 hours, referring to your dehydrator instructions for fine tune timing.

To create nicely shaped crackers, remove dough from the dehydrator approximately half way through the drying process, then slice the dough into desired shapes. Return all to the dehydrator to finish the drying process.

Yellow Lilikoi

SPICE MIX with passion fruit

As I extract the juice from passion fruits, I reserve the pulp and seeds that remain in the sieve or colander. Leftover seeds can be dried in a dehydrator for several hours, then finely ground in a coffee grinder.

To the ground seed add spices such as cumin, ginger, salt and ground chili peppers.

Proportions: approximately 30 - 40 passion fruits worth of seeds (2 to 3 dehydrator sheets) and 2 to 3 tbsp. of each of the spices. I love using this passion fruit spice mix in almost all my cooking.

PASSION FRUIT QUAIL EGGS

1 dozen quail eggs

Olive oil for pan frying

Passion fruit spice mix

Passion fruit crackers

1 passion fruit (for garnish)

Heat the olive oil in a small skillet, then crack eggs gently into the pan. Cook eggs for 2 to 3 minutes. Plate the eggs, then garnish with the passion fruit spice mix, passion fruit pulp and fresh baby spinach. Enjoy eggs with passion fruit crackers.

New born quails

PASSION FRUIT CHIA CUPCAKES

1/4 cup of passion fruit juice

2 cups of almond flour

1/2 cup of chia seeds

3 large eggs

1/3 cup raw honey

1/3 cup coconut oil

1/2 tsp. licorice salt

1/2 tsp. baking powder

1 tsp. almond extract

1 tsp. vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners (for 10 cupcakes). Combine all dry ingredients. In a second bowl beat the eggs with an electric hand mixer, adding in the rest of the ingredients one at a time, mixing between. Fold the egg mixture into the dry ingredients without over mixing. Spoon the batter into the cupcake pans, then bake for 25 minutes or until a knife or toothpick comes out clean.

Marzi's note: Cupcakes are delicious on their own, but can be enhanced with a bit of passion fruit curd. Spoon out a small well on the top of the cupcake and fill with a bit of curd and passion fruit pulp.

Wisteria

Gazania

PASSIONFRUITBANANATEACAKE

1 cup + 1 tbsp. almond flour

3 ripe bananas

2 tbsp. psyllium husk

1/4 cup passion fruit juice

1/4 cup of passionfruit honey

1/3 cup of coconut oil

Pinch of licorice salt

Passion fruit jam for garnish

Preheat oven to 350° F. Combine almond flour, salt and psyllium husk together then work in the coconut oil.

Press the mixture down firmly into a 9'' round springform baking pan and bake for 7 minutes. While the cake is cooking, mash the bananas with a fork then add in the juices and honey and one tablespoon of almond flour.

Mix all well, then add the banana mixture to the top of the cake crust when it is brought out of the oven.

Return the cake to the oven for an additional 25 minutes. You'll know the cake is done when the top is baked and no longer has a juicy appearance. Let the cake cool, then garnish with passion fruit jam, if desired.

Snowball hydrangeas

Blueberry Flowers

PASSION FRUIT COOKIE SANDWICH

For cookies:

1 cup soaked raw cashews

1/2 cup soaked raw hazelnuts

4 tbsp. passion fruit juice

2 tbsp. passion fruit honey

2 tbsp. coconut oil

For filling:

10 medjool dates

5 tbsp. of passion fruit juice

Combine all cookie ingredients in a blender until well incorporated. Turn the dough out onto parchment paper creating a thick layer. Dry the dough out in a dehydrator for 3 hours. While semi-soft use a cookie cutter to create round shapes. Arrange the cookies on the parchment and return them to the dehydrator for approximately 2 more hours, checking frequently to ensure they don't become too dry.

To create the filling, make a paste with the dates and passion fruit juice in the blender. Once the cookies are done and cooled, put this date paste between individual cookies to create sandwich cookies.

Marzi's Note:

"I set my dehydrator to 158° F and found the cooking/dehydrating process took 5 hours total (pre-cutting + post-cutting the batter)."

Pride of madeira

My garden

Bottle brush

Passion Fruit Brownies

1/2 cup of raw honey

1 cup of unsalted butter (2 sticks)

250 gm. dark chocolate (1.5 cups)

90% dark is excellent

3 large eggs + 1 egg yolk

Pulp of 5 to 7 passion fruits

1/2 cup pastry or all-purpose flour

1/2 cup of cocoa powder

1/2 tsp. baking powder

A pinch of salt

Passion fruit jam or syrup for garnish

Marzi's note: Passion fruit seeds in the brownies may not be to everyone's taste and can be strained out before adding in the pulp.

Heat the oven to 350° F and prepare a 9''x 9'' pan (line with parchment paper). Melt 200 grams of chocolate pieces in a double boiler (a heat-proof bowl inside a pot of boiling water).

In a mixing bowl combine the f1our, salt, baking powder and cocoa powder. With an electric mixer incorporate the butter and honey into the dry mixture, finishing up with the eggs. Beat all until the mixture is creamy. Finally, stir in the passion fruit pulp.

Add the melted chocolate into the mixture above, as well as the remaining unmelted chocolate bits (50 grams). Pour the final batter into the prepared pan and put into the oven for 30 minutes. Test doneness with a knife or toothpick. Brownies are perfect when the knife comes out sticky and fudgy.

Slice the brownies after they have cooled. Serve individual brownies on a dessert plate. Drizzle with passion fruit syrup.

Fuchsia

PASSION FRUIT VEGAN CHEESE

1 1/2 cups raw cashews (soak for 6 hrs)

1/3 cup nutritional yeast

1/2 cup of passion fruit juice

1/4 tsp. smoked paprika

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper

3 tbsp. raw apple cider vinegar

2 tbsp. fresh lemon juice

Pinch of pink salt

Combine all ingredients in a food processor and pulse until a sticky texture is achieved. Spoon the batter onto a piece of cling film, encircle it with the film and then shape the batter into a log. Tie up both ends of the wrapped log and place on a plate in the refrigerator for 4 hours. Present the cheese on a cheese plate and garnish with fresh passion fruit pulp and calendula petals. Serve with corn chips or crackers.

Statice flowers

Strawflowers

SALMON TARTARE With Passion Fruit

1 cup of smoked salmon

1/2 cup of passion fruit juice

1/4 cup chopped red bell pepper

A few sprigs of cilantro

2 tbsp. orange juice

1 tsp. soy sauce

Pinch of cayenne pepper

Finely chop salmon, bell pepper and cilantro. Toss with soy sauce and cayenne pepper.

On a small plate or shallow bowl, create a circle with salmon mixture, then pour the passion fruit juice into the well, finishing off with some fresh squeezed orange juice. Serve with spicy corn chips.

BUTTER CRUNCH LETTUCE WITH PASSION FRUIT DRESSING

1 head of butter crunch lettuce

1/4 cup of passion fruit juice

1 tbsp. ginger mustard paste

1/4 tsp. cayenne pepper

4 - 5 tbsp. olive oil

1/4 tsp. pink salt

Cut the lettuce head in half, turning the center upward to serve. Create the dressing by whisking together all other ingredients. Drizzle the dressing on top of the lettuce halves and garnish with buckinis.

Passion Fruit Buckinis

1 cup of buckwheat groats

1 cup of passion fruit juice

Soak the buckwheat groats in the passion fruit juice for 6 to 8 hours. Once done, drain off the excess juice and spread the soaked buckwheat groats on parchment paper (add salt and/or cayenne pepper, if desired). Dry the groats in the dehydrator for 6 to 8 hours.

Buckinis can be enjoyed in your oatmeal, on cereal or in a fruit and yogurt parfait.

Purple passion fruit

Passion fruit vine

PASSIONFRUIT CAROBMOUSSECAKE

For crust:

1 cup pre-soaked raw cashews (4 hrs.)

4 tbsp. passion fruit honey

2 tbsp. coconut oil

6 tbsp. passion fruit juice

2 tbsp. carob powder

For filling:

2 tbsp. passion fruit juice

2 tbsp. passion fruit honey

5 raw cashews

2 tbsp. coconut butter

Place all crust ingredients in a food processor and pulse until the mixture is smooth. Do the same for the filling ingredients.

Press the crust mixture into a 9'' fluted tart pan (one with a removable bottom will make it easy to release the tart for presentation), then pour the filling ingredients into the crust. Refrigerate the tart for 2 hours before serving.

Lilac

PASSIONFRUITCARAMELCHIPS

1/2 cup of passion fruit juice

1/2 cup raw cashews

2 tbsp. raw honey

Pinch of licorice salt

Soak raw cashews in passion fruit juice for 2 hours. Blend the cashews, remaining juice and honey in the food processor, adding more passion fruit juice if needed for a smooth texture. If you want to create two-chip colors, divide the mix into halves and to one half add 2 to 3 soft dates (blending a second time).

Put the mixes into piping bags and then pipe out the chips onto dehydrator sheets. It will take approximately 10 hours to full dehydrate the chips. Once done, these can be stored in the refrigerator.

Enjoy as they are or as a garnish for raw desserts.

PASSIONFRUITBREADPUDDING

6 tbsp. unsalted butter, softened

3/4 cup of passion fruit juice

1 cup coconut milk or cream

1/4 cup of honey

4 egg yolks

1 tsp. vanilla extract

3 cup whole-wheat bread

approximately 6-7 bread slices

Preheat oven to 350° F. Cut the bread into finger size strips and arrange them in an 8''x 8'' baking pan or any other dish with a 6 cup capacity that's at least 3'' deep.

With an electric hand mixer, whisk the egg yolks and butter for one minute, then add in the honey and vanilla while continuing to mix all. Gradually add in the milk and passion fruit juice and once all is incorporated, pour the mixture over the bread.

Set a tea kettle to boil. Place the baking pan in a deep roasting pan, then pour boiling water into roasting pan to reach half way up the side of the baking pan, taking care not to spill water into the pudding. Carefully put the pudding (keeping it in the steamer/roasting pan) into the oven. Bake for 35 minutes or until custard is set. Serve the pudding while warm, garnishing with fresh passion fruit pulp.

PASSION FRUIT LOLLIPOPS PASSION FRUIT LOLLIPOPS

1/2 cup of passion fruit honey

2 tbsp. of passion fruit juice

Pour the passion fruit juice and passion fruit honey into a saucepan and cook gently for 6 for 8 minutes, stirring constantly. After turning off the heat, spoon the liquid into lollipop molds. Add some fresh passion fruit pulp to the center of each lollipop as a decorative touch. Finish by putting the molds into the freezer until the liquid becomes firm.

PASSION FRUIT BISCOTTI

2 cups of almond flour

3 large eggs

1 tsp. almond extract

1/2 tsp. vanilla extract

1 passion fruit (pulp and seeds)

1/4 cup passion fruit honey

1/4 cup silvered almond

Pinch of licorice salt

Preheat oven to 350° F. Briefly beat the eggs with a whisk then add in almond and vanilla extracts, salt, passion fruit, passion fruit honey and silvered almonds. Stir until all is combined.

Next, add this wet mixture to the almond flour and stir in gently until everything is well incorporated. Spoon this sticky batter onto parchment paper on a baking sheet and make into a chubby log. Bake in the oven for 25 minutes, then take out the biscotti log and cut it into slices. Arrange the slices evenly on the tray, then return them to the oven and continue baking for another 25 minutes. When done cooking, place the biscotti on a decorative plate. Drizzle with passion fruit syrup or jam. The biscotti will remain fresh on the counter (or in the refrigerator) for 2 to 3 days.

Marzi's Note: These biscotti are intended to be somewhat soft . Keep an eye on their progress during the second round of baking to insure they don't bum or start

Preheat the oven to 200° F. Line two baking sheets with parchment paper and set aside. To a bowl and hand electric mixer, add the egg whites, salt and arrowroot.

Whisk the egg whites until foamy and with the mixer still running, gradually pour in the sugar. Beat 1 to 2 minutes on high, until very stiff peaks form, then pour in the vinegar and vanilla extract. Beat one last time until well mixed.

Spoon out large dollops of the meringue onto the baking sheets, using the back of a spoon to create little cavities. You should be able to create about about 24 meringues. Bake the meringues for 2 hours, then set out on the counter to dry harden (approximately 10 minutes).

In creating the passion fruit curd place a heat-proof bowl in a saucepan with several inches of water (or use a double-boiler pan set). Bring the water to simmer then add egg yolks to the bowl, constantly whisk. To that add butter and whisk

Next add honey, passion fruit juice, ginger and salt, stirring constantly. Reduce this mixture for 15 to 20 minutes, stirring as you go. Pull the curd from the heat when it is just thick enough to coat the spoon. The curd will thicken further as it

Assemble the meringues right before serving. Spoon the curd into the center of the meringues and garnish with fresh lemon thyme or mint and a sprinkling of

Marzi's Note: passion fruit curd can be made in advance and stored in the

Ice cream banana flower

Ice Cream Banana

Cornflower

PASSION FRUIT GUACAMOLE

2 small avocados

2 small red tomatoes

1 slice of yellow bell pepper

1 bunch of fresh basil

1 green onion

3 tbsp. passion fruit juice

2 tbsp. passion fruit vinegar

2 tbsp. olive oil

Salt and cayenne pepper to taste

Chop all vegetables and the avocado. Add spices, olive oil, passion fruit juice and vinegar.

Garnish with fresh passion fruit pulp and enjoy with spicy corn chips.

PASSION FRUIT QUINOA PUDDING WITH POACHED PERSIMMONS

1/2 cup of quinoa

recommended: white/red quinoa mix

1/4 cup of water

13.5 oz. can of coconut milk

3 ripe fuyu persimmons

1/2 cup of water

1/4 cup of honey

3tbsp. of passion fruit juice

1/4 cup of honey

Pulps and seeds of 3 to 4 passion fruits

Peel the persimmons, then slice into 2 or 4 pieces. In a small sauce pan add the water, honey and passion fruit juice. As soon as the liquid starts boiling, lower the heat and immerse the persimmon slices in the hot brine. Cover the pan and poach the persimmons for 15 - 20 minutes. Then tum off the heat and let the contents cool down.

Cook the quinoa grains in the water and coconut milk until all is well absorbed (approximately 20 minutes). Add more milk, if needed.

To a separate small sauce pan add the passion fruit pulps and honey. Cook this mixture for a minute or two, stirring constantly. The honey will thicken as it cools down. Cooking it for more than two minutes will make it too thick.

6 tbsp. unsalted butter

3 cups of unbleached almond flour

3/4 cup of coconut flour

3 tbsp. tapioca flour

4 large eggs

3/4 cup of honey

1 cup of passion fruit juice

1/2 tsp. baking powder

1 tsp. vanilla extract

1 tsp. almond extract

Pinch of licorice salt

Preheat oven to 350° F. Prepare a loaf pan with parchment paper.

Cream butter and honey with an electric hand mixer. Once creamy, mix in eggs one at a time. Then add in passion fruit juice, honey, vanilla extract and almond extract. In a second bowl combine dry ingredients: flour, baking powder and salt.

Next, incorporate your wet mixture into the dry. Pour batter into the loaf pan and put it into the oven for 55 - 60 minutes. Cake is done when an inserted knife comes out clean.

Set the cake on the counter to cool. Shortly before serving, make the glaze. Mix 3 tbsp. honey with 2 tbsp. coconut cream and the pulps of 2 to 3 passion fruit. Whisk the ingredients well, then heat in a sauce pan for 2 minutes.

Remove the cooled cake from the pan and plate it, Then drizzle glaze on the top.

Cymbidium orchid

Yellow cymbidium orchid

PASSION FRUIT CAKESICLES

2 cups of passion fruit pound cake

For cakesicle glaze: 1 cup of passion fruit juice

1 cup of coconut milk

1 tbsp. agar powder

2 tbsp. honey

Make a crumble with leftover passion fruit pound cake. Press the cake tightly into popsicle molds and insert the sticks. Place in the freezer for 3 hours. Toward the end of the three hours, cook all other ingredients in a small saucepan for about 10 minutes, stirring constantly. Let the liquid cool down, then take the cakesicles from freezer. Remove cakesicles from their molds and dip each into the passion fruit glaze. Put them on a tray with parchment paper and returnthemtothefreezerforanhour.Thenenjoy!

Flame Skimmer Dragonfly

CABBAGESALAD WITHPASSIONFRUITPEANUTDRESSING

1 cup roasted unsalted peanuts

1/4 cup of passion fruit juice

1/2 tsp. cumin powder

1/4 tsp. salt

1/4 tsp. cayenne pepper

Head of napa cabbage for salad

Place all ingredients (minus cabbage) in a blender or food processor. Blend until there is a smooth, liquid consistency. Adjust the flavor to taste with more passion fruit juice or salt. Put chopped napa cabbage into individual bowls and drizzle the dressing on top. Dressing will remain fresh for up to a month outside of the refrigerator.

“Almond,” “Felfeli” & “Smore”

PASSION FRUIT BLISS

2 tbsp. passion fruit powder

1/4 cup of raw honey

1 cup raw sunflower seeds

1 cup raw hemp seed hearts

1/3 cup of water

1/2 cups finely shredded coconut

1 tbsp. coconut oil

1 tbsp. coconut butter

Marzi's Note: 1/3 cup of passion fruit juice may be used instead of passion fruit powder

Add water to the passion fruit powder and whisk until dissolved.

In another bowl, soak the sunflower seeds in passion fruit juice (15 minutes). Pour all into the blender, adding hemp hearts, coconut oil, coconut butter and honey. Blend until you get a sticky mixture. If the mixture is too hard, add a bit more juice or water. If too sticky, add hemp seeds.

Spoon this mixture onto shredded coconut and use your hands to craft it into balls. Let these harden at room temperature or in the refrigerator.

Abutilon baltimore ballgown

Yellow bells abutilon

PASSION FRUIT GUMMY BEARS

1/2 cup of passion fruit juice

1 1/4 tsp. agar agar powder

1/4 cup of raw honey

In a small sauce pan heat passion fruit juice and honey. As it starts boiling, add agar powder, stirring constantly (approximately a minute) until there are no clumps in the mixture. Turn off the heat, then use a dropper to fill the gummy bear molds with the sweet liquid. Place the molds in the refrigerator to harden for 20 minutes. Once firm, pop the gummy bears out of the mold.

Marzi's Note: 'To achieve different colors I divided the hot liquid into separate bowls, adding dragon fruit powder for red gummies and blue butterfly pea flower powder for dark green gummies." (Blue + Yellow = Green)

Blue Crown Passionfruit

Passiflora Mayhop

CARAMELAPPLEDONUTS WITHPASSIONFRUIT

3 organic apples

5 soft medjool dates

1/4 cup coconut cream

1/2 cup coconut nectar/water

3 tbsp. almond butter

2 tbsp. passion fruit juice

1 tbsp. passion fruit honey

1 tsp. vanilla extract

1/4 tsp. licorice salt

Toppings of choice: passion fruit jam and crushed pistachios

Place all ingredients (minus the apples) in a food processor, then blend on high until the mixture is smooth. Add additional salt or sweetener to taste then set your "caramel sauce'' to the side in a wide bowl.

To create the apple donuts, slice the apples into 1/2" thick rounds, then use a cookie cutter or knife to remove the core.

Soak the apple slices in a bowl of water with a bit of fresh squeezed lemon juice (which will keep them from turning brown). After they've soaked a bit, take out the slices and pat them dry with a paper towel, then dip them into the salted caramel sauce. Add your toppings of your choice. Place the trays of apple donuts in the refrigerator for 15 minutes before enjoying.

Yellow Lilikoi

PASSION FRUIT RASPBERRY FLORAL BARK

1 cup of coconut cream

1/4 cup of passion fruit juice

1/4 cup passion fruit honey

1/2 cup fresh raspberries

1 tbsp. raw honey

Edible flower petals

Eg: calendula, roses, corn flowers

Make a puree of the raw honey and raspberries in a blender and set aside. Place parchment paper on a cooking tray, then spread out the coconut cream layer of the bark confection. Over that drizzle the passion fruit juice, the passion fruit honey, followed by the raspberry puree.

Get creative making beautiful patterns! Finish off your work of art with a scattering of edible flower petals.

Once all is assembled, gingerly place the tray in the freezer, leaving there for several hours until ready to serve.

Make a puree of the raw honey and raspberries in a blender and set aside. Place parchment paper on a cooking tray, then spread out the coconut cream layer of the bark confection. Over that drizzle the passion fruit juice, the passion fruit honey, followed by the raspberry puree.

Get creative making beautiful patterns! Finish off your work of art with a scattering of edible flower petals.

Once all is assembled, gingerly place the tray in the freezer, leaving there for several hours until ready to serve.

Jumping Spider

PERSIMMON

CRUNCH WITH PASSION FRUIT SYRUP

3 sheets of phyllo dough, thawed (9'' x 14''sheets)

1/2 cup olive oil

1/2 cup toasted, chopped walnuts

2 - 4 fuyu persimmons

Ground nutmeg or cinnamon

Passion fruit syrup

Preheat oven to 350° F. Lay one sheet of 9"x 14" phyllo dough on a clean work surface (or a baking sheet). Brush the sheet with a light, even coating of olive oil. Sprinkle finely chopped walnuts over phyllo, then sprinkle with ground nutmeg or cinnamon. Cover the toppings with another sheet of phyllo then brush this second top layer with olive oil.

Using a pastry wheel (or sharp knife) and cutting perpendicular to the length (14" side) of the pastry, divide/cut the pastry into seven 2-inch wide strips (for a total of 7 strips). Separate the pastry strips slightly to complete the additional assembly.

Peel the persimmons, then cut them into thin wedges. Spread the persimmon slices across the pastry, overlapping slightly and letting them hang slightly over the edge. Once the top layer of phyllo is covered with persimmon slices , place the third phyllo sheet on top (already cut in 2 inches wide strips) and brush with olive oil then carefully roll the pastry from one end to the other. Place each completed roll in a cup of a prepared (or nonstick) muffin pan. As a final touch, brush each roll with additional olive oil.

Bake the rolls about 20 to 25 minutes until golden brown and crisp. Remove from the oven and immediately pour warm passion fruit syrup over top. Let the rolls cool completely, then serve.

Honey Of The Valley Apiary

Passiflora incarnata

Moulin rouge sunflower

Cape aloe flower

Straw flower

Foxglove flower

Lion's tail flower

Dragon Fruit Flower

Grape hyacinth

Queen of the night

Alyssum

African daisy

Silver bell Chocolate vine

Dandelion Flower

Peanut

Snacks & Savories

PFceviche

PFquaileggs

PFsalmontartare

PFbuckinis

PFguacamole

PFmangopapayatartare

PFalmondcrackers

PFvegancheese

PFcaramelchips

PFpersimmoncrunch

PFmangosalsa

AvocadocaviarlimewithPF

Buttercrunchlettuce withPFdressing

CabbagesaladwithPFsauce

Sweet Treats

PFblissballs

PFcoconutbars

PFcoconutpatties

PFbrownies

PFcarobbouchon

PFbiscotti

PFmeringues

PFgummybears

PFlollipops

PFcandiedkumquats

PFpancakes

PFyogurtparfait

PFpopsicles

PFraspberryfloralbark

Index

Desserts Condiments & Sauces

PFmangopudding

PFbreadpudding

PFsoftcurdballs

PFcoconutTart

PFcakesicles

PFsorbet

PFicecream

PFpoundcake

PFchiapudding

PFchiacupcakes

PFbananateacake

PFcookiesandwiches

PFcarobmoussecake

CaramelappledonutswithPF

BakedappleswithPFsauce

PFquinoapuddingwithpoachedpersimmon

PFhoney

PFvinegar

PFchiajam

PFsyrup/jam

SpicemixwithPF

PFwhippedhoney

Passion Fruits

Recomended Sources

Kejora

Fresh Passion Fruits

Tropical Importers

Fresh Passion Fruits

Funkin

Passion Fruit Puree

90% Passion fruit

10% Cane Sugar

Jungle Powders

Freeze-Dried Passion Fruit Powder

Wanabana

100% Passion Fruit Juice

Glossary

Know Your Ingredients

Coconut Oil

Coconut oil has a high lipid fatty acid and caprylic acid content from which it derives its anti-parasitical, anti-viral and anti-fungal properties. Coconut oil can be added to nut milks, dressings, soups and raw cakes. In desserts, when chilled, coconut oil acts as a thickener. Favorite brand: Dr. Bronner's.

Coconut Butter

Coconut butter a medium-chain fatty acid which contains fiber. It can be used as a nut-free condiment or spread. Favorite brand: Living Ratio.

Coconut Cream

This is a thick cream made from coconut milk. It can be added to vegan and lowcarb recipes, including soups, smoothies and desserts. Coconut cream is high in saturated fat and calories and contains small amount of protein, carbs and potassium. Favorite brand: 365 (Whole Foods)

Agar Agar Powder

Agar agar is a vegan substitute for gelatin, and it can be used in a wide range of sweets and desserts. Without taste, odor or color, agar agar can safely be used in desserts and other cooking without altering the taste or smell. Favorite brand: The seaweed solution

Nutritional Yeast

Nutritional yeast is a highly nutritious vegan food product with many potential health benefits and it adds protein, vitamins, minerals and antioxidants to anything to which it is applied.Common uses are as a vegan cheese sauce flavoring and as a topping for soups and salads.Favorite brand: Bragg.

Licorice Salt

Licorice salt is a versatile seasoning that can be used in desserts and cakes but which is also excellent when paired with game meats, or sprinkled over fresh popcorn. Favorite brand: Saltverk.

Psyllium Husk

Psyllium husk is a form of soluble fiber sourced from psyllium seed (Plantago ovate). It is found in many food products but also available in a supplement form. It functions as a thickener, a binding agent and as a texture enhancer. Favorite brand: Micro Ingredients.

Hemp Hearts

Hemp hearts contain the rare gamma-linolenic fatty acid and are a source of complete protein in containing all the essential amino acids. They are tasty sprinkled on salads, raw cakes, crackers, and granola and give a nutty taste to sauces. They also make a wonderful substitute for any nuts and seeds in my recipes. Favorite brand: Manitoba Harvest.

Arrow Root Powder

Arrow root is naturally gluten-free, vegan and paleo-friendly and is an excellent source of vitamin B. It is a good replacement for cornstarch as a thickener. Arrow root powder is used in baking, roasting and frying. Favorite brand: Bob's Red Mill.

Tapioca Flour

Tapioca flour is a starch derived from the cassava root. It's a wonderful thickener and is superior to arrowroot starch and potato starch. Favorite brand: Bob's Red Mill.

Blue Butterfly Pea Powder

This is another flower I have grown in my garden. Butterfly peas have blue flowers that are used as natural food coloring and also in creating a soothing and healthful herbal tea. The flowers are rich in antioxidants. Favorite brand: Blue Tea.

Dragon Fruit Powder

I have grown this amazing fruit in my garden. Dragon fruit is rich in antioxidants, vitamin B and C and is high in fiber. It can be added to shakes or smoothies and can be used in baking and many other types of cooking. Favorite brand: Micro Ingredients.

Equipment

Food Dehydrator

Food dehydrators are great for processing fruit, herbs and meats.Favorite brand: Magic Mill.

Lollipop Molds

Silicon molds are excellent for creating chocolates and hard candies. Favorite brand: Akingshop.

Popsicle Mold

Easy release ice pop molds are great for making popsicles. Favorite brand: Bell Dream.

Cakesicle Mold

Soft and easy to release silicon molds are best for making cakesicles. Favorite brand: Ozera.