Happy Wednesday friends!! Sometimes living on a tropical island in the Pacific has it’s benefits. Some challenges as well. Typhoons. Monsoons. Well that’s just part of the deal. But around this time of year little brown fruits show up at the farmer’s market. I wasn’t sure what they were at first and couldn’t read the Japanese sign (surprise) but talked to someone and figured out what they are.
Through a lot of pointing and broken sentences I managed to get a lesson about passionfruit from the Japanese sales clerk. Passionfruit is a tricky little fruit. If you can find them you have to make sure you don’t get tempted to cut into them when they are smooth. It will be a waste of an expensive, precious fruit. Patience is key here. Just put them on your counter and wait for a week or so. They will get all wrinkled and only then are they sweet enough to eat.
- 2 mangos
- 2 passionfruit
- 1 ½ Tablespoons lime juice
- 1 ½ Tablespoons sugar
- coconut flakes for garnish
- 1 ½ cups plain nonfat Greek yogurt
- 1 teaspoon coconut extract
- 2 ½ Tablespoons sugar
- In a medium bowl, mix Greek yogurt, coconut extract and 2½ Tablespoons sugar. Set aside.
- Peel mangos, removing minimal pulp. Cut the cheeks from both and then remove as much fruit from the sides as possible.
- Add fruit from one mango to blender and blend until completely pureed. Add passionfruits, lime juice, and remaining 1½ Tablespoons sugar.
- Chop second mango into small chunks. Add half of the chunks to the fruit puree.
- In 2-4 glasses or bowls layer yogurt, fruit puree, and remaining mango chunks. Keep some mango chunks for placing on top of the parfaits. Garnish with coconut flakes.