Mango season in Jamaica also means passion fruit season. Passion fruit is, hands down, my favorite fruit in the entire world. If you haven’t tried it yet, ask around in your community, someone can point you in the direction of a tree. They are very, very tart but make a delicious juice, ice cream, and syrup once a little sugar is added. In order to saver every last bit of them, I cook the juice down into a syrup to eat on plain yogurt or Fluffy Pancakes. This recipe makes about 10oz. of syrup.
9-10 Passion fruits = 1 cup pure passion fruit juice
1 1/4 cups sugar
1 1/2 teaspoons almond extract (optional)
1 cup water
Slice open a couple of the passion fruits and pour the pulp and seeds into a fine strainer sitting over a bowl. Using a spoon (wooden spoon or spatula work great) stir the seeds and pulp around in the strainer until the majority of the juice has been extracted and the seeds have separated from the pulp. Discard the seeds and continue this step until all the fruits have been juiced.
Pour the pure passion fruit juice into a small/medium sauce pan and add the sugar, water, and almond extract to the pan and bring the mixture to a boil over medium high heat stirring constantly (careful, the liquid has a tendency to boil over the pan). Turn the heat down to a simmer and stir the mixture every 10 to 15 minutes. After about 30 minutes of simmering, taste it to make sure the syrup isn’t too tart, add more sugar if necessary. Cook on a simmer until desired syrup consistency, could take 45-60 minutes of total cook time.