« Back LSG Group experts clarify food myths from around the world – Episode 2 is about passion fruits and maracujas It is about the size of a golf ball, dark purple or light brown in color, somewhat wrinkly and its flesh is bright yellow: the so-called maracuja decorates fruit shelves in supermarkets, labels on juice bottles and ice cream packaging – a very familiar sight. Sometimes, however, the exotic fruit is also sold as a passion fruit. So what is right and what is an unnoticed error? Mathieu Castex, Manager Corporate Culinary Excellence and dessert expert at LSG Group, tells us more. “The fruit, often referred to as a maracuja, is in fact a passion fruit. It belongs to the same family, but they are completely different fruits,” says Castex. The real maracuja, also known as yellow granadilla, is yellow to green in color and resembles a tennis ball in size. Its flesh is less luminous and tastes slightly more acidic. This, coupled with their high yield quotas, makes them a popular component of syrups. Maracuja is also suitable for desserts that need an ingredient to counterbalance their sweet components. Because of its rather unspectacular appearance, however, the sweeter passion fruit, also known as purple granadilla, is often preferred on most packaging. Such a practice, however, is not completely wrong due to the close relationship between the fruits. The “Global Food Myths” is an ongoing series. We will drill down on a specific urban legend about food, drinks or table culture every Friday. Stay tuned for more!
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Preheat oven to 350 F. Line large baking sheet with parchment paper. Using electric mixer (I used my stand-up mixer,) beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar, one tablespoon at a time and beat until thick and mixture looks like marshmallow crème, about 5 minutes. Beat in vanilla and cornstarch.
Spoon onto parchment paper-lined baking sheet. Using spatula, draw the edges up as high as you can make them and smooth the top so that it is flat.
NOTE: If the pavlova batter is soft and runny, and you are can’t shape it into a high pavlova because it keeps sliding like what happened to me on my second attempt, it means that the egg whites were over beaten or the sugar was added too soon. [In my case, I tried to substitute the cornstarch with gluten-free flour because my husband is allergic to cornstarch. That didn’t work.]
Place in the oven and immediately reduce the temperature to 250 F. Bake the meringues until they are dry on the outside, but the center is still soft, about 1 hour. Cool on rack for 30 minutes.
You can make the meringue shell a day ahead but don’t dress her until you’re ready to serve. Otherwise, the whipping cream softens and flattens your fluffy creation.
Using an electric mixer, beat the whipping cream with the remaining 1 tablespoon sugar in a medium bowl until peaks form. Carefully dress the top of the Pavlova shell with the whipped cream.
Use a teaspoon to scoop the seeds and juice from the passion fruit halves, and spoon them over the top of the whipped cream.
The sourness of the passionfruit works so well with the sugary sweetness of the meringue.