Fresh passion fruit pulp replaces lemon juice in a vibrant, tropical spin on lemon poppy seed muffins, still made with the classic, pleasantly bitter seeds.
In the world of foods I obsess over, any tropical fruit fits the bill, especially now that I live in Los Angeles and can get access to quality fruit that grows in Southern California. Mangoes are an almost daily indulgence. And I’ll treat myself to good papayas and pineapple when I come across specimens that are so ripe and soft they look like they might collapse if you so much as breathe in their direction.
My favorite, though, has to be passion fruit. Its seemingly innocuous-looking shell bursting with that signature aroma of tart-sweet chaos that comes from it once split in two. I usually eat it fresh, spooning it, pulp and seeds, onto my toast in place of jam or straining out the seeds to get the pure pulp, which I freeze in ice cube trays, saving them for when it’s time to experiment with making tiki cocktails again.
The tart, bright insides of ripe passion fruit, a perfect foil for pleasantly bitter poppy seeds in a new take on lemon-poppy seed muffins. Thankfully, on a recent trip to the Santa Monica farmers market, I finally came across the first pristine crop of the season at Rincon Del Mar Ranch’s stand. I bought about 5 pounds — they cost a fraction of what the high-end grocery stores charge, even when in season — and brought them home. As someone who enjoys the ritual of breaking down produce, I was in heaven: splitting each pod, then scraping its innards into a sieve to catch all the pulp below.
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