Fresh Passion Fruit Juice (Obutunda)
The Quirky Foodster Team
Ingredients
- Ripe passion fruit — 12
- Water — 750 ml (3 cups)
- Granulated sugar — 60 g (1/3 cup)
- Ice cubes, to serve
Method
- Cut the passion fruit in half and scoop the pulp and seeds into a bowl.
- Add the water to the pulp and stir well to loosen the juice from the seeds.
- Strain the mixture through a fine sieve into a jug, pressing firmly to extract as much juice and pulp as possible, discarding the seeds.
- Stir in the sugar until fully dissolved, adjusting the sweetness to taste.
- Chill well and serve over ice.
Introduction: Uganda grows some of the region's most fragrant passion fruit, and fresh passion fruit juice is a hugely popular everyday drink, sold by the glass at roadside stalls and made at home for guests.
Cultural Background: Uganda grows some of the region's most fragrant passion fruit, and fresh passion fruit juice is a hugely popular everyday drink, sold by the glass at roadside stalls and made at home for guests. Its bright tartness makes it a refreshing counterpoint to Uganda's rich, hearty savoury dishes.
Tips: Choose passion fruit that are slightly wrinkled, as this indicates full ripeness and the best flavour. Press firmly through the sieve to extract the flavourful pulp clinging to the seeds.
Variations: Blend a little of the strained juice with fresh mango for a tropical mixed juice. Add a squeeze of fresh lime for extra brightness. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Refrigerate in a sealed jug for up to 2 days.
Reheating: Served cold; not suitable for reheating.
FAQs:
Q: Can the seeds be left in the juice?
A: Yes, some people prefer to leave some seeds in for texture, though straining gives a smoother, more universally enjoyed drink.
Q: How ripe should the passion fruit be?
A: Very ripe, slightly wrinkled fruit gives the sweetest, most fragrant juice.
- Ripe passion fruit — 12
- Water — 750 ml (3 cups)
- Granulated sugar — 60 g (1/3 cup)
- Ice cubes, to serve
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