I’m starting to feel passionately for passion fruit! Sorry. Couldn’t help it. I never really had the fruit growing up, except in POG (Passion, Orange Guava juice) at camp. I remember loving it, but I didn’t really know what the heck passion fruit or guava were. Sometime in the last few years, I started enjoying it more and more. When I first had the tropical fruit basket from Melissa’s, we loved having passion fruit in with our fruit salads at dinner. On our trip to Zimbabwe and South Africa, every breakfast buffet had passion fruit to enjoy with yogurt. And boy did I! I think I had it every morning for the last two weeks of our trip. I was starting to be able to tell good fruits from those that weren’t as sweet. Basically pro! hah. I’ve been missing passion fruit at breakfast since our return, but luckily we have plenty of other fruit to make up for it. When we were in downtown Portland a few weeks ago, we had a passion fruit and coconut cheesecake that was pretty epic and I got the itch to make my own passion fruit dessert. These passion fruit bars are my answer. They’re a lot like lemon bars but less tart and way more fun in flavor! I love the look of the seeds. And don’t worry, they blend in perfectly with the bar – not a seedy recipe at all!
PASSION FRUIT BARS w. GRAHAM CRACKER CRUST
Yield 16 bars
- 3/4 cup butter, melted
- 3/4 cup graham cracker crumbs
- 3/4 cup flour
- 3/8 teaspoon + 1/4 teaspoon salt, divided
- 6 tablespoons powdered sugar, plus more for dusting
- 2 eggs, beaten
- 1/2 cup passion fruit pulp (3-4 passionfruits)*
- 1/2 teaspoon baking powder
- 1 Cup sugar
- Preheat oven to 350°.
- In a medium bowl, combine melted butter, graham crackers crumbs, flour, salt, and powdered sugar. Pat mixture evenly into ungreased 8x8 or 9x9 square pan. Bake 20 minutes.
- Meanwhile, mix beaten eggs, passion fruit pulp, baking powder, and sugar in small bowl.
- Remove crust from oven. Pour fruit mixture over hot crust. Bake 30-35 minutes until edges are brown and bubbling.
- Cool completely. Dust with powdered sugar.
* Leave seeds in fruit mixture. I pulled out large chunks of pulp. Squeeze between fingers to separate from seeds and juice.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo
Thank you to Melissa’s for the produce.