Wednesday, November 6, 2013

Passionfruit (Lilikoi) and Yogurt Parfaits

Hawaii is pretty much a two season place; summer from about May through October and winter from November through April. Since there is only an average temperature shift of about 10 degrees between those two times, the growing season for locally-grown produce is long and many items are available year-round. Still, there are times or growing seasons for some items--particularly fruit and the easiest way to find out what is in season is to head to a farmers market.

Since the theme for I Heart Cooking Clubs this week is In Season, I paged through my Donna Hay books to get some general thoughts/ideas and over the weekend, I set out to see what was in season at my local farmer's market and what struck my fancy. At the first booth was a big basket of just picked passion fruit--or lilikoi as it's known here. The growing season for lilikoi runs from about August through December. Its sweet and tangy flavor is one of my favorites and since it is popular in Australia, Donna Hay has scads of recipes for it. 

I ended up going with something very simple--Passionfruit and Yogurt Parfaits. (Donna and I seem to be on an 'ambiguous-is-it breakfast-or-dessert?' kick. See Banana Maple Bread Puddings and Chocolate French Toast) This one eats more like a mousse--pillowy whipped cream is folded into yogurt, sweetened with powdered sugar and vanilla bean and layered with passion fruit pulp--delicious whenever the mood strikes. 

Passionfruit (Lilikoi) and Yogurt Parfaits 
Donna Hay via The Telegraph 3/2012 
(Makes 4)

1 1/2 cups pouring cream 
1 1/2 cups Greek-style natural yogurt 
1/3 cup icing sugar, sifted 
1 vanilla bean, split and seeds scraped 
2/3 cup passionfruit pulp, plus extra, to serve 
125g raspberries 

Place the cream in a bowl and whisk until soft peaks form. Fold through the yogurt, icing sugar and vanilla until well combined. 

Divide half the yogurt mixture between 4 x 1 1/2-cup capacity glasses. Top with half the passionfruit pulp and repeat the layers. Refrigerate for 2 hours or until chilled. Top with raspberries and extra passionfruit to serve.

TIP: You can add your favourite fruits to the parfaits. try other berries or chopped stone fruits.

Notes/Results: I am a fan of anything that has a smooth, creamy mousse or pudding mouthfeel, so this one is perfect for me. Whipped cream and Greek yogurt work so well together--the cream adds the light and fluffy aspects and the yogurt gives it creamy substance and cuts down the sweet. With the lilikoi puree, it keeps things tangy enough that the entire dessert isn't too sweet. Although raspberries aren't grown here or particularly in season right now, I had a few leftover and I like the pop of color that they add. This one is quick and easy to toss together--I will make it again.

You can check out what is In Season for the other IHCC participants by following the links at the post. 

What seasonal foods/ingredients are you enjoying right now?



  1. Oh, this is so pretty! I love learning about new foods...I have never had a passion fruit and it looks like it would be fun to try and work with. Great choice, and I am so jealous of your two seasons...lucky lucky you to have it be so and share some of it with us!

  2. I do so wish we had passionfruits here!! They sound super tasty and I know I'd love them in this parfait! Beautiful!

  3. As soon as I saw 'lilikoi' I immediately clicked: I was always enchanted by both the fruit and its Hawaiian name as a child. I spied some passionfruit in my market yesterday, I'm going to have to pick them up and try these parfaits. Beautiful, Deb!

  4. Have never had passionfruit (only juice). I don't think I have ever seen them in a market! Really pretty parfaits, Deb!

  5. Oh my, this would make a great breakfast or snack or lunch. I love dishes like this. I forgot dessert. I love the texture of this.

  6. What a pretty dessert! I love passionfruit so would definitely enjoy this. Combining yogurt with whipped cream sounds like a tasty way to lighten up a dessert.

  7. Couscous & ConsciousnessNovember 8, 2013 at 12:42 PM

    Looks gorgeous, Deb. I adore passionfruit, though really haven't had them much in recent years. When I was a kid growing up in Auckland, we had a vine which produced so prolifically, we could scarcely give enough of them away. Now living in the South Island, having them is a rarity as the price is so ridiculous for something that literally grows like a weed. Have been seriously thinking about trying to grow a vine in our garden though - I think it would be warm enough, just have to find the right spot. It would make me very happy to be able to pick a few passionfruit off the vine and whip up a quick and delicious dessert like this one.

  8. Such a beautiful glass of parfaits! I love passionfruits, am waiting for my passionfruit plants to flower, which seems to take forever! Bookmarked this to try, keeping my fingers crossed that the plants will start to flower real soon! And I like it's name, lilikoi!

  9. Like many others here, have never tasted passion fruit. The combination of yogurt and cream sounds wonderful. Will try these with strawberries when themy are in season, which is one month from now.

  10. Pretty as a picture Deb! looks & sounds delicious :)

  11. Love passionfruit! I usually just cut open and eat it with a spoon. The combination of cream and yohurt make it more delicious and appetizing! Looks fantastic too! Great choice for the season!

  12. I have only had the pleasure of trying passionfruit once and I really liked it! Interesting how this parfait has you mix cream and yogurt together. I don't think I've ever done that before, but I have to say I like the idea. Sometimes yogurt is a little too tangy for me and I think the cream would really help with that. These are really pretty and unique, Deb!

  13. I have never had passionfruit. I don't know if I have ever seen it in any store. But if I ever see one I def want to try this.


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