Passion Fruit Vinaigrette Food

PASSION FRUIT VINAIGRETTE

Steps:

• Cut the passion fruit in half and scoop out the pulp and seeds into a small bowl. Put the shallot, garlic, honey, and lemon juice, and Worcestershire in a blender and whiz until smooth. Add the vinegar.
• Pour over the passion fruit. Stir and press with a rubber spatula to rinse the seeds and separate them from the pulp. Pour through a medium sieve, pressing to release as much pulp as you can. Stir in the arrowroot, heat until thickened, and pour over spinach or other salad greens.

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:

• Gather the ingredients.
• Cut the passion fruits in half. Scrape the pulp and seeds into a small saucepan.
• Heat fruit pulp over medium-low heat, stirring frequently. Heat the pulp almost to boiling, then remove it from the heat.
• Strain the pulp through a fine sieve or colander .
• Discard the seeds and let the juice cool.
• Put the passion fruit juice, olive oil, lime juice, vinegar, honey, and salt in a blender or food processor and blend until the mixture is smooth.
• Store the salad dressing in the refrigerator for up to one week. Stir or shake before using.

DUNGENESS CRAB AND PANKO STUFFED ARTICHOKES WITH PASSION FRUIT VINAIGRETTE

Steps:

• Prepare the artichokes by cutting the stem off, and trimming the outer leaves with scissors. Chop the top off, and scoop out the choke with a spoon.
• To prepare the stuffing, small dice the onions, garlic, shallots, green bell peppers, red bell peppers, and celery. In a large saute pan, add a thin coating of olive oil and heat. Add the diced vegetables and saute for approximately 2 minutes. Add the crabmeat and panko, and season with salt and pepper. Remove from the heat and set aside.
• Stuff each of the artichokes with the crab mixture, and steam for 45 minutes over medium heat.
• To make the vinaigrette, combine all of the ingredients in a blender and blend together. Set aside.
• To serve, place each artichoke on the center of a plate, and drizzle with the passion fruit vinaigrette.

PASSION FRUIT VINAIGRETTE

Steps:

• Mix all ingredients well.

MINTY PAPAYA SALAD WITH PASSION FRUIT BALSAMIC VINAIGRETTE DRESSING

Steps:

• In a large salad bowl or plate, combine papaya, dragon fruit and mint leaves.
• In a medium bowl, place vinaigrette and whisk in the pulp from passion fruits until thoroughly combined.
• Pour vinaigrette over salad, distributing evenly. Sprinkle with lime juice and peanuts.
• *If dragon fruit is not available in your area, replace with prickly pear or kiwi fruit.

SALMON WITH WARM PASSION-FRUIT VINAIGRETTE

Steps:

• Halve each passion fruit, scrape flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside.
• Season salmon with salt and pepper. Heat oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to a plate; cover with foil.
• Return skillet to low heat; add 1/2 tablespoon butter and shallots; cook, stirring, until golden, 1 to 2 minutes. Add reserved juice, mustard, honey, vinegar, and wine. Raise heat to high; cook until thickened, 1 to 2 minutes. Remove from heat; swirl in remaining butter.
• Divide greens and sauteed spring vegetables among plates; place salmon on top and drizzle sauce over salmon.

AVOCADO AND MANGO SALAD WITH PASSION FRUIT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.