50 Best Plants on the Planet (45 page)

Look for fruits with wrinkled skin; the wrinkles are a sign of ripeness. Ripen those with smooth skin by placing them out of direct sunlight at room temperature, turning them occasionally. Refrigerate ripe fruit loosely enclosed in a plastic bag for up to
1
week.

Wash with cold water and dry. Cut the fruit in half through the equator. Using a small spoon, scoop the seeds, pulp, and juice from the shell. Discard the shell. Strain the pulp through a medium-mesh sieve or leave the seeds in; they have the consistency of pomegranate seeds (arils).

Enjoy the crunch; spoon unstrained passion fruit over panna cotta, custard, or yogurt.

In a food processor, combine
3
tablespoons strained passion fruit and
½
cup chilled butter; refrigerate thoroughly. Spoon a small knob atop hot grilled shellfish or asparagus. Leftover butter mixture can be frozen

Pour chilled Prosecco into champagne glasses. Add
1
teaspoon strained passion fruit and
1
teaspoon pomegranate juice to each; stir.

Big, bright, and sassy flavors make this special-occasion dessert irresistible. Passion fruit and blueberries bring their vibrant sweet-tart flavors to balance the richness of the creamy cheeses. Mascarpone, that oh-so-rich Italian-style cream cheese, teams with goat cheese to bake into a warm pudding-like base for the fruit topping.

Yields
6
servings

NUTRITIONAL INFORMATION

(per serving)

calories
210

fat calories
100

total fat (g)
11

sat fat (g)
6

cholesterol (mg)
145

sodium (mg)
170

total carbohydrates (g)
21

fiber (g)
1

sugars (g)
13

protein (g)
8

vitamin A IUs
10
%

vitamin C
6
%

calcium
6
%

iron
6
%

Butter for greasing pan

5 tablespoons soft goat cheese (2
½
ounces)

4 tablespoons mascarpone (2 ounces)

5 tablespoons sugar

4 eggs, separated

1 teaspoon minced orange zest

½
teaspoon vanilla extract

¼
cup potato starch (
see Cook's Note
)

⅛
teaspoon salt

2 ripe (wrinkled) passion fruit

¾
cup fresh blueberries

OPTIONAL
2 teaspoons honey

1
.
Adjust an oven rack to the middle position. Preheat the oven to
375
degrees F. Grease a
9
-inch glass pie pan with butter.

2
.
Put the goat cheese, mascarpone,
3
tablespoons of the sugar, the yolks, zest, and vanilla in a food processor. Whirl until smooth and well combined. Add the starch and process until well mixed.

3
.
In the bowl of an electric mixer, beat the egg whites on medium speed until foamy. Add the salt and increase the speed to high. Beat until soft peaks form. Continue beating, adding the remaining
2
tablespoons sugar,
1
teaspoon at a time. Beat until they are glossy and stiff. Add one-fourth of the meringue to the cheese mixture. Pulse
1
or
2
times to partially incorporate it. Using a rubber spatula, scrape the cheese mixture into the remaining meringue. Gently fold them together. Spoon it into the prepared pie pan and smooth the top with a spatula. Bake until the surface turns golden brown, about
16
to
17
minutes. Place the pan on a wire rack to cool for about
15
minutes (the pudding will flatten slightly).

4
.
Meanwhile, cut each passion fruit in half and scoop out the seeds and pulp into a small bowl. Add the blueberries and gently toss, breaking up the passion fruit pulp. If desired, sweeten the fruit mixture with honey.

5
.
Spoon the warm pudding onto six rimmed dessert plates. Top with the fruit mixture so that some of the fruit goes on top and some is spooned on the side. Serve.

COOK'S NOTE
Potato starch is used as a thickener for sauces, soups, and stews. It is sold at natural food stores and many supermarkets, where it is often stocked in the kosher or gluten-free sections.

Dollops of honeyed yogurt provide mouthfeel luxury in these snazzy desserts. There is a considerable amount of chewy crunch to contrast that silkiness when passion fruit pulp (with the seeds), granola, and toasted pistachios are layered into the mix. The desserts are best assembled just before serving. Have all the components ready, and they can be put together without any hassle.

Yields
6
small servings

NUTRITIONAL INFORMATION

(per serving)

calories
160

fat calories
40

total fat (g) 4.
5

sat fat (g)
1.5

cholesterol (mg)
5

sodium (mg)
90

total carbohydrates (g)
23

fiber (g)
2

sugars (g)
17

protein (g)
8

vitamin A IUs
2
%

vitamin C
4
%

calcium
6
%

iron
2
%

3 ripe (wrinkled) passion fruit

2 cups plain low-fat Greek-style yogurt

¼
cup honey

½
cup granola

¼
cup coarsely chopped toasted salted pistachios

1
.
Cut each passion fruit in half and scoop the seeds and pulp into a small bowl.

2
.
In another small bowl, stir to combine the yogurt and honey.

3
.
Set six small stemmed bowls or glasses on the counter. Divide half of the yogurt mixture between them. Divide two-thirds of the passion fruit between the bowls or glasses and top with the granola. Spoon the remaining yogurt on top, then add the remaining passion fruit. Sprinkle on the nuts and serve.

For an easier approach, serve in shallow bowls, and instead of layering, top granola with yogurt and surround with passion fruit.

Chipotle chiles are ripe jalapeños that have been dried and smoked. Most often, they are sold in small cans packed in a tomato-based adobo sauce. Teaming the chipotles with strained passion fruit pulp results in a sweet-spicy dressing that harmonizes well with grilled tofu, fish, chicken, or pork. Or try it as a luscious addition to fruit salads or coleslaw.

Yields about
1
cup

NUTRITIONAL INFORMATION

(per
2
tablespoons)

calories
20

fat calories
0

total fat (g)
0

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
0

total carbohydrates (g)
5

fiber (g)
1

sugars (g)
3

protein (g)
0

vitamin A IUs
4
%

vitamin C
10
%

calcium
0
%

iron
2
%

6 ripe (wrinkled) passion fruit

1 chipotle chile (canned in adobo sauce)

1 tablespoon white wine vinegar

2 teaspoons agave syrup

½
teaspoon adobo sauce (from the can of chipotles)

1
.
Cut each passion fruit in half and scoop out the seeds and pulp; strain and discard the seeds.

2
.
Put the strained pulp in a blender. Add the chipotle, vinegar, syrup, and adobo. Cover and whirl until smooth.

Ripe peaches are a regal blend of buttery flesh, summery perfume, and run-down-your-arm juice. Few fruits can compete with their distinctive sweet-tart flavor profile.

Similar to the nutrition profiles of their cousins nectarines and plums, peaches have vitamins and minerals accompanied by phytochemical compounds. These have scientists looking at stone fruits with new respect.

Results of a University of Oklahoma study show that the phenolic and flavonoid compounds found in stone fruits are “highly effective in modulating bone mass” and can even contribute to the reversal of previous bone loss.

NUTRITIONAL INFORMATION

(per
1
cup, sliced)

calories
60

fat calories
3

total fat (g)
0

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
0

total carbohydrates (g)
15

fiber (g)
2

sugars (g)
13

protein (g)
1

vitamin A IUs
10
%

vitamin C
17
%

calcium
1
%

iron
2
%

Some of the concentrated phytochemicals in peach peels could support the neurotransmitter actions that regulate mood and help bring on a sense of calm, while the aroma of a ripe peach has ranked as one of the more emotionally soothing smells in aromatherapy.

Peach aromas also have demonstrated analgesic effects, reducing the feeling of pain, lifting depression, and creating a sense of well-being. As a mineral-rich, high-water, high-fiber, low-acid fruit, peaches help soothe the digestive system and maintain hydration.

Yellow flesh and white flesh:
peak mid-May to September (United States) or December to February (Chile)

Saturn:
May to August (United States)

Fragrance is a key sign of ripeness, so take a whiff at the stem end. It should smell fragrant. A rosy blush on the skin isn't necessarily a sign of ripeness. The fruit should give to gentle pressure at the stem end. The texture can improve after harvest, but the sugar content and perfume do not substantially improve. To soften, leave peaches at room temperature for
2
to
4
days or use the brown bag method: Place them in a loosely sealed paper bag with an apple, banana, or pear at room temperature out of direct sunlight. Refrigerate ripe fruit, unwashed and dry, loose in the crisper drawer for
7
to
9
days.

Wash with cold water. If peeling, use a paring knife to cut away the skin, or submerge it in simmering water for about
1
minute; the riper it is, the less time it needs to simmer. Refresh with cold water. Slip off the skin by grasping it between a paring knife and your thumb, and pull it off in strips. To remove the pit, cut the fruit in half from top to bottom following the suture (seam). Twist the halves in opposite directions and lift out the pit. If it is stubborn, pry it out with the tip of a teaspoon, a grapefruit spoon, or melon baller. If you are not using cut peaches right away, rub them with lemon juice or dip in a bowl of cold water augmented with a little fresh lemon juice.