What's brewing, we have an abundance of guavadillas (yellow passionfruit) this year, first time in many years, sufficient to call for a good session in turning these round green/yellow fruits into cordial.
Hot summer days nothing more refreshing than enjoying some passion, Passiflora edulis a vine species native to many countries especially in South America. Granadilla goes wrinkled with a purple tinged skin whereas Guavadilla is round going from green to yellow, shake the vines, those that fall are ripe, Wallah!
This fruit can be used with cream topping on cakes, fridge tarts, sorbet, cordial, jam or simply added to plain yogurt for breakfast which is what I do more often than not when only a couple come into the home.
We have somehow managed to dodge the bullet perhaps not all the monkeys have not cottoned onto the fruits yet, I managed to stash 23 over the last week and leave on the window ledge till collected enough. A couple in the morning, check late afternoon again normally more fall to bring indoors!
Lifespan of a vine on average is three years, so allowing to replant one needs to take timing into account. A prolific creeping vine, a trellis prepared or simply allow them to grow into the surrounding tree. Previous years we had a carport with shade-cloth covering a son light small enough to collect the fruit, over thirty years ago.
Old recipe I had extended life span using citric acid and tartaric acid, today I prefer to keep all natural ingredients knowing the juice will not sit long enough to age in my home.
Recipe used/repurposed: Ina Paarman's Kitchen
Adjusted batch size to double obtaining 2.5 litres of cordial.
Requirements;
4 cups (1000 ml) cane sugar (We live in sugarcane region)
4 cups (1000 ml) water
1 cup (250 ml) fresh lemon juice (8 large lemons freshly squeezed was sufficient here)
2 cups (500 ml) fresh guavadilla (passionfruit) pulp, 22 guavadillas used in total
Method
Bring the sugar and water to the boil while stirring to dissolve sugar.
Add lemon juice and granadilla pulp.
Boil open for 卤 3 minutes.
Pour into a jug, leave to cool and blot off any foam from the top with absorbent kitchen paper.
Pour into sterilized jars and cap.
Refrigerate.
Served with;
ice
sparkling water
mint sprigs to garnish (no time to fiddle with garnishing)
To Serve
Pour generous tots syrup (1/3rd glass cordial, 2/3rd ice and chilled water) using tall glasses. Add ice, fill up with still or sparkling water. Add a sprig of mint - optional. We prefer pips in rather than straining any goodness away, crunchy finishing touch!
For Adults Only
Add a tot of gin, vodka or rum.
This should give basic idea on how to prepare cordial for those able to grow sufficient fruit to make into delicious treat on hot days.
It is cultivated commercially in warmer, frost-free areas for its fruit and is widely grown in India, Sri Lanka, New Zealand, the Caribbean, Brazil, Colombia, Bolivia, Ecuador, Indonesia, Peru, Puerto Rico, Dominican Republic, California, Florida, Haiti, Hawaii, Argentina, Australia, East Africa, Mexico, Israel, Costa Rica, Venezuela, South Africa and Portugal. Source
Fur balls called monkeys raided this morning leaving a trail of half eaten fruit, now the real problem begins trying to batch up for another round. One bottle down with family thoroughly enjoying zesty taste once again.
Good ideas to make use of our loadshedding time, gas stove (low heat) one is able to prepare while everything requiring electricity is down.
Have a fun day wherever you are in the world, appreciate nature and everything she offers you. All photography taken on Canon Powershot SX730 HS, any queries link with me in comments below.
Thought for Today: "Getting only a beautiful woman is like planting a vine on the roadside everyone feeds on it." - African Proverb
