📝 About This Recipe
Widely beloved across Latin America, particularly in Colombia and Brazil, this vibrant juice captures the essence of the tropics with its intoxicating aroma and bold, tangy profile. The Maracuyá, or 'fruit of passion,' offers a complex balance of sharp acidity and floral sweetness that is instantly revitalizing. This recipe elevates the humble juice into a sophisticated nectar by balancing the intense pulp with a touch of citrus and a hint of mint.
🥗 Ingredients
The Fruit Base
- 6-8 pieces Fresh Passion Fruit (Maracuyá) (large, heavy for their size, and slightly wrinkled for maximum sweetness)
- 5 cups Cold Filtered Water (divided)
Sweeteners & Enhancers
- 1/2 to 3/4 cups Granulated Sugar (adjust to taste preference)
- 1 tablespoon Fresh Lime Juice (to brighten the acidity)
- 1 pinch Sea Salt (to balance the tartness)
- 1/4 teaspoon Pure Vanilla Extract (optional, for a floral depth)
Service & Garnish
- 2 cups Ice Cubes (for serving)
- 12 pieces Fresh Mint Leaves (for aromatic garnish)
- 2 tablespoons Extra Passion Fruit Pulp (with seeds, for a visual 'pop' in the glass)
- 1 piece Thin Lime Slices (for glass decoration)
👨🍳 Instructions
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1
Select your passion fruits; look for skins that are slightly shriveled, as this indicates the fruit inside is ripe and the sugars have concentrated.
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2
Slice each passion fruit in half over a bowl to catch any escaping juice. Use a spoon to scoop out the gelatinous orange pulp and black seeds into the bowl.
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3
Reserve about 2 tablespoons of the fresh pulp with seeds in a small ramekin to use later for a beautiful, authentic garnish.
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4
Transfer the remaining pulp and seeds into a high-speed blender. Add 2 cups of the filtered water.
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5
Pulse the blender on a low setting 3 to 5 times for only 2 seconds each. You want to loosen the pulp from the seeds without pulverizing the seeds, which can make the juice gritty and bitter.
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6
Place a fine-mesh sieve over a large pitcher. Pour the blended mixture through the sieve, using the back of a spoon to press down and extract every drop of liquid.
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7
Discard the remaining black seed fragments left in the sieve.
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8
Add the remaining 3 cups of water to the pitcher containing the concentrated juice and stir well.
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9
In a small bowl, dissolve the sugar in 1/4 cup of warm water to create a quick syrup, or simply add the sugar directly to the pitcher if you have time to stir until fully dissolved.
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10
Stir in the fresh lime juice, the pinch of sea salt, and the vanilla extract if using. These small additions create a much more complex flavor profile.
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11
Taste the juice. Passion fruits vary in acidity; add more sugar or water if the flavor is too intense.
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12
Chill the pitcher in the refrigerator for at least 30 minutes to allow the flavors to meld and the temperature to drop.
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13
To serve, fill tall glasses with ice cubes. Pour the chilled juice over the ice, leaving an inch at the top.
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14
Top each glass with a teaspoon of the reserved fresh pulp (with seeds) and a sprig of slapped mint to release its oils.
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15
Garnish the rim with a lime slice and serve immediately while ice-cold.
💡 Chef's Tips
Choose heavy fruits; weight equals juice content. Never over-blend the seeds; a few quick pulses are all you need to separate the pulp without releasing seed bitterness. If you prefer a creamier version (Batido de Maracuyá), swap half the water for whole milk or a splash of sweetened condensed milk. For a sugar-free version, monk fruit sweetener or agave nectar work beautifully as substitutes. Make a 'concentrate' by using only 2 cups of water total, which can then be used for cocktails or drizzled over panna cotta.
🍽️ Serving Suggestions
Pair with spicy shrimp tacos or ceviche to complement the acidity. Serve alongside a rich coconut cake to cut through the sweetness. Mix 1:1 with sparkling water for a refreshing, effervescent 'Maracuyá Spritz'. Add a shot of silver tequila or cachaça for a tropical happy hour cocktail. Enjoy as a morning pick-me-up with a side of fresh papaya and lime.