about this product

Maracuja, also known as passion fruit, is a vibrant tropical fruit packed with tangy, aromatic flavour and crunchy edible seeds. Its juicy pulp adds bright acidity and fragrance to both sweet and creamy desserts as well as refreshing snacks. Whether whipped into a silky mousse or baked into a tray bake, maracuja brings a burst of sunshine to every bite.

recipes

Recipe 1

Recipe 2

Maracuja Passion Fruit Mousse Traybake

Prep time: 20 minutes
Bake time: 25–30 minutes
Chill time: 2–3 hours
Total time: ~3 hours
Serves: 12 squares

A creamy, tropical traybake that pairs light passion fruit mousse with a buttery base — perfect for dessert or afternoon tea.

Ingredients

For the base

200 g plain flour
100 g unsalted butter, softened
50 g caster sugar
Pinch of salt

For the passion fruit mousse

3–4 passion fruits (about 100 ml pulp)
400 ml double cream (or whipping cream)
2 tbsp icing sugar
200 g cream cheese
2 tsp gelatine powder (or 4 gelatine leaves)
2–3 tbsp warm water

Method

Preheat: Heat the oven to 180°C and line a traybake tin (about 20x30 cm) with baking paper.
Make the base: Rub flour, butter, caster sugar and salt together until the mixture resembles fine crumbs. Press into the tin and bake 10–12 minutes until pale golden. Remove and cool.
Prepare passion fruit: Scoop maracuja pulp into a bowl and set aside.
Bloom gelatine: Sprinkle gelatine over warm water and let it bloom for a few minutes.
Mousse: Whip the cream with icing sugar until soft peaks form. In another bowl, beat cream cheese until smooth, fold in passion fruit pulp, then gently fold in whipped cream. Stir in gelatine until combined.
Assemble & chill: Spread the mousse over the cooled base and chill 2–3 hours until set.
Serve: Slice into squares and enjoy.

Recipe source: BBC Good Food

Maracuya (Passion Fruit) Mousse

Prep time: 15 minutes
Chill time: 2 hours
Total time: ~2 hours 15 minutes
Serves: 6

This classic, silky passion fruit mousse is light, tangy and perfect for a refreshing dessert.

Ingredients

250 ml passion fruit pulp (about 6–8 fruits)
300 ml heavy cream
100 g sugar
2 tsp powdered gelatine (or 4 gelatine leaves)
2–3 tbsp warm water
Optional: lime zest or vanilla extract

Method

Prep gelatine: Sprinkle gelatine over warm water and let it bloom for a few minutes.
Heat passion fruit: Warm a little of the passion fruit pulp with sugar in a pan until sugar dissolves (do not boil). Remove from heat and stir in gelatine until dissolved.
Chill slightly: Let the passion fruit mixture cool to room temperature.
Whip cream: Whip heavy cream until soft peaks form.
Combine: Gently fold passion fruit mixture into the whipped cream until smooth.
Chill: Spoon into serving glasses and refrigerate 2 hours or until set.
Serve: Garnish with extra passion fruit pulp or zest if you like.

Recipe source: Laylita’s Recipes

Maracuja

Recipe 2

Tab titel 1

Maracuja, also known as passion fruit, is a vibrant tropical fruit packed with tangy, aromatic flavour and crunchy edible seeds. Its juicy pulp adds bright acidity and fragrance to both sweet and creamy desserts as well as refreshing snacks. Whether whipped into a silky mousse or baked into a tray bake, maracuja brings a burst of sunshine to every bite.

Tab titel 2

Maracuja, also known as passion fruit, is a vibrant tropical fruit packed with tangy, aromatic flavour and crunchy edible seeds. Its juicy pulp adds bright acidity and fragrance to both sweet and creamy desserts as well as refreshing snacks. Whether whipped into a silky mousse or baked into a tray bake, maracuja brings a burst of sunshine to every bite.

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