Kiwi and Passion Fruit Verrines is convincing proof both to eye and palate that ‘Fruit Salad-for-Dessert’ is not by definition a culinary euphemism for ‘out-of-time’, ‘out-of-ingredients’ or ‘out-of-ideas’. Nor is this pretty combination out-of-place on a Breakfast or Brunch menu.
Kiwi and Passion Fruit Verrines (for 6 people….and easily adjusted for more or fewer, as you will see as you look over the recipe below)
Note: To print this recipe, or any other diplomatickitchen recipe, go to the bottom of the page, at the end of the post, and click on the icon: Print & PDF. You will have the option of printing in smaller text size and without photos.
A Timing Note: The verrines are best if they are put together right before serving…a very brief operation.
- 3 cups of chilled Lemonade: See the recipe below in Part II.
- 6 Kiwis
- 3 fresh Passion Fruits (aka Passionfruit and Granadilla) or about 1 and 1/2 cups of canned Passion Fruit Pulp: A can of the variety shown in the photo contains 115 grams net weight or about 1/2 cup.
- 36 Cashews, 6 for each verrine
- 6 clear, stemmed Glasses with about a 1-cup capacity
- 6 long-handled Spoons
Part I: Making the Kiwi and Passion Fruit Verrines
1. Mix the lemonade and chill it. (See the recipe below in Part II.)
2. Toast the cashews in a dry pan over medium heat or in the oven at 375 F until they begin to brown. Set them aside to cool.
3. Peel the kiwis and cube them. Set them aside in a bowl.
4. Cut the passion fruits in half (1/2 of a whole fruit for each verrine):
…and, with a teaspoon, scoop out the pulp (along with the seeds) into a bowl. (If you are using canned passion fruit pulp, measure out about 1/4 cup for each verrine.) The fresh pulp comes out of the shell in a clump. With a couple of forks, pull the strands of the fruit apart to loosen the pulp so that it will combine with the other ingredients. Divide the pulp among the glasses:
5. Divide the cubes of kiwi among the glasses:
6. Add 6 toasted cashews to each glass:
7. Pour 1/2 cup of chilled lemonade into each glass:
8. Stir each dessert to mix the fruits and blend the flavours and serve with long-handled spoons:
Part II: Making the Lemonade (for 3 cups, enough for 6 verrines)
- 3 cups of Water
- 12 Tablespoons of Cane Syrup (Sirop de canne): The same amount of Homemade Simple Syrup may be substituted. Mix 1 cup of water and 1 cup of sugar in a pot. Bring the sugar water to a boil over medium heat and continue boiling it for 4 minutes. Cool it. Simple Syrup will keep a long, long while, stored in the refrigerator.
- 3 Tablespoons of fresh Lemon Juice
1. Mix the water, cane syrup (or homemade simple syrup) and lemon juice together. Chill the lemonade before using it to make the verrines.
A Note: Kiwi and Passion Fruit Verrines is the Dessert in the Lunch Menu: A Cold Winter’s Day Luncheon Reminiscent of Sunny Climes. An Invitation: You are invited to request suggestions from the diplomatickitchen for your own menus for any occasion by clicking on the feature ‘Ask and Tell’ here or in the Menu at the top of the page. Do you have a menu concept with a gap or two that wants filling…or perhaps you are an expat looking for ways to adapt your recipes to what is available in your temporary home…maybe you are just looking for a new way to use a familiar ingredient or would like suggestions on how to adjust quantities of a recipe from the diplomatickitchen for smaller or larger groups…Replies will be published in ‘Ask and Tell’ or sent by email if you prefer.
© Elizabeth Laeuchli, the diplomatickitchen, 2011-2012
Judith Clauss said:
Sounds yummie! I might actually break down and “cook” this one. I love reading all your recipes (salivating the entire time), just don’t cook.
Cooking time for this one is definitely brief 🙂