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Passionfruit Butter


Passionfruit Butter

Passionfruit Butter

S. Wongkaew

With an abundance of passionfruit around the recipe that always pops into my mind is for creamy passionfruit butter. It's so simple to prepare and is a wonderful way to enjoy the tropical fruit.

Passionfruit butter is also known as "passionfruit curd" and can be enjoyed on a piece of toast for breakfast or used as a pastry filling or to ice a cake.

It's best to use fresh passionfruit pulp however the canned variety will also work well.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1/2 cup of passionfruit pulp
  • 2 Tbsp of fresh lemon juice
  • 1/4 cup of castor (berry) sugar
  • 125 grams (1/2 cup) butter
  • 4 extra large eggs, lightly beaten
  • Special equipment: Sterilized Airtight jar for 1 cup of passionfruit butter


  1. Place a heatproof bowl over a saucepan of water. Make sure the bottom of the bowl isn't touching the water. Bring water to the boil over a medium heat.
  2. Turn heat down to medium-low. Add butter and sugar to bowl and stir with a wooden spoon to melt and combine.
  3. Mix together passionfruit pulp, lemon juice and eggs in a small mixing bowl. Add to butter/sugar mixture and stir continuously with a wooden spoon until mixture thickens and coats the back of the spoon. This should take about 10-12 minutes over a medium-low heat.
  4. Once thickened, remove bowl from heat and allow butter to cool completely before storing in sterilized airtight jar.
  5. Refrigerate to store.
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