Let the passion fruit rest at room temperature for few days until the skins become wrinkly.
When they start looking like this, they are nice and sweet.
Cut off only the top part of the passion fruit. If you cut it too much, the insides will spill out, so be careful!
Scoop out the insides of the fruit, and place them into a small pot and heat over low-medium heat for about 3 minutes while mixing. The seeds are easier to remove this way.
Filter the fruit from Step 4. Use a spatula to filter out the seeds. It's easy to extract the juice. Don't forget the juice on the underside of the strainer!
Measure the juice to make syrup. The ratio of juice to syrup should be 1:1.
If the juice comes to 160 ml, make syrup with 80 g of sugar and 80 ml of water.
Mix the fruit juice from Step 6 and the syrup from Step 7 and it's done. Enjoy it as a topping over many dessert dishes.
It looks like this when you use it to make jello (it's the orange part).
Story Behind this Recipe
My friend sends me passion fruit every year from Ogasawara Island so I came up with this recipe to enjoy them.
About 30 ml of juice can be extracted from one passion fruit, which will be about 160 ml after filtering. The recipe amounts depend on how much juice is contained in the fruit, so use the amounts only as a reference.