Passion Fruit Dressing Food

PASSION FRUIT VINAIGRETTE

Steps:

• Combine all the ingredients in the blender or food processor.
• Blend until smooth and emulsified. Taste for seasoning and adjust salt and pepper.
• Use right away or refrigerate in a lidded mason jar for up to 1 week.

PASSION FRUIT SALAD DRESSING

Steps:

• Cut the passion fruit into 2 halves and scoop the inner pulp.
• Puree in a blender (blitz for a few seconds) and strain to remove the black seeds. This step is optional if you do not mind the crunchy seeds in your dressing.
• To this strained passion fruit juice, add honey or maple syrup, olive oil, lemon or lime juice, salt and pepper to taste and whisk well.You could blitz or blend this in a blender too.
• Do a taste test and adjust the amount of seasonings.
• For a more zing, stir in some prepared bottle mustard which we normally use in sandwiches. I did not have any, so could not.
• Mix well and Chill for a couple of hours. Serve with any fresh salad, drizzled on top or on the side.
• Enjoy and Happy Eating!

MIXED GREENS WITH PASSION FRUIT DRESSING

Steps:

• Mix together passion fruit pulp, almond oil, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside.
• Mix together red leaf lettuce, arugula, and Boston lettuce. Top greens with peppers, cucumbers, and tomatoes. Add passion fruit dressing and toss.

PASSION FRUIT DRESSING

Steps:

• Combine the passion fruit syrup, vinegar and mustard in a small non reactive bowl and whisk them well. Gradually drizzle in the olive oil continuing to whisk until the dressing is well mixed. Serve immediately.

PASSION FRUIT VINAIGRETTE

Steps:

• Mix all ingredients well.

CALAMARI SALAD WITH PASSION-FRUIT DRESSING

Steps:

• Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1‚ minutes. Drain squid in a colander and cool. Halve squid bodies lengthwise, then cut crosswise into very thin slices. Cut tentacles into bite-size pieces.
• Halve each passion fruit crosswise, then scoop out pulp and force through a fine sieve into a large bowl, discarding seeds. Whisk in remaining ingredients, then add squid and toss well.

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.