Chicha de Maracuyá
The Quirky Foodster Team
Ingredients
- Passion fruits, pulp scooped out — 6
- Water — 960 ml (32 fl oz)
- Sugar, or to taste — 100 g (3.5 oz)
Method
- Blend the passion fruit pulp with 2 cups of the water briefly to loosen the seeds from the juice.
- Strain through a fine sieve into a jug, pressing to extract as much juice as possible; discard the seeds.
- Add the remaining water and sugar, stirring until dissolved.
- Chill well before serving over ice.
Introduction: A sweet, tangy passion fruit drink, blended fresh and served chilled, a refreshing everyday Panamanian beverage.
Cultural Background: Chicha, a term used across Panama for fresh fruit drinks, showcases the country's abundant tropical fruit, with passion fruit (maracuyá) being one of the most popular and refreshing choices.
Tips: Blend only briefly, as over-blending can crush the seeds and add bitterness. Adjust the sugar to taste, as passion fruit can vary in tartness.
Variations: Add a splash of orange juice for extra sweetness and flavour. Blend with a little pineapple for a tropical twist.
Storage: Store in a sealed container in the refrigerator for up to 3 days.
Reheating: This drink is served cold and is not reheated.
FAQs:
Q: What is chicha?
A: A general Panamanian term for fresh fruit drinks, made from a wide variety of tropical fruits blended with water and sugar.
Q: Can frozen passion fruit pulp be used?
A: Yes, thawed frozen pulp works well if fresh passion fruit isn't available.
- Passion fruits, pulp scooped out — 6
- Water — 960 ml (32 fl oz)
- Sugar, or to taste — 100 g (3.5 oz)
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