PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
Passion fruit is just one of those “wow” fruits that automatically makes everything it kisses more exciting, more unique, and more exotic. As soon as you cut one open, you will understand why; the aroma is heady and honeyed, and it literally oozes with juice and flesh. Need I continue to provide reasons for the name? The trick to using passion fruit to its fullest potential is to pretty much leave it alone. Scoop the flesh and seeds out directly onto pavlovas, cakes, and tarts for a stunning, seed-studded finish. You can also push the flesh through a sieve to get rid of the seeds and use the perfumed juice to add flavor to just about anything. Try adding passion fruit juice directly to smoothies, cocktails, marinades, and salad dressings for a tropical bust of flavor!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.