01
Passion fruit curd
1 kg passion fruit juice + 1 kg sugar + 10 egg yolks + 500g butter. Cook over double boiler to 82°C. Strain. Yields ~2.5 kg finished curd. Shelf: 10 days refrigerated.
Why passion fruit
For pastry & dessert kitchens.
Passion fruit is the high-end pastry workhorse: passion fruit curd, passion fruit tarts, passion fruit cheesecake, passion fruit mousse. It delivers an acid component that cuts through butter-heavy pastry and a floral top-note that makes a dessert taste expensive. The problem in commercial kitchens is sourcing pure juice that's actually pure. Most foodservice passion fruit is cut with apple.
Our yellow passion fruit juice is genuinely 100% passion fruit, sourced from Vietnamese farms and flash-frozen at the press house. With the seeds. That lets pastry chefs choose: strain for curds and glazes, keep the seeds for rustic tarts and crackling desserts.
For curd operations, 1 kg yields roughly 2 kg of finished curd (1:1 with eggs, butter, and sugar). A case runs most pastry programs 2–3 weeks at steady volume. Pallet pricing makes passion fruit viable as a year-round menu feature rather than seasonal.
Spec sheet
What matters for this use.
- Curd ratio
- 1:1 juice to sugar, with eggs and butter
- Mousse ratio
- 25% pulp by total weight of base
- Glaze ratio
- 50% juice + 50% reduced syrup
- Cheesecake ratio
- 15–20% pulp by weight in filling
- Strain for
- Curds, glazes, mousses (smooth)
Applications
Four ways operators use it.
The common builds we see from pastry & dessert kitchens.
02
Passion fruit tarts
Pair cured passion fruit with a shortbread or sablé breton base. Torch or glaze the surface. Classic French tart format, strongest tropical profile.
03
Cheesecakes & mousses
Fold strained passion fruit into the cheesecake base at 15–20% by weight. Or build a layered mousse with passion fruit as the center and a coconut or vanilla cream around it.
04
Plate sauces & glazes
Reduce passion fruit juice with equal sugar to a syrup, use as a plate sauce or tart glaze. The seeds can be strained out for a smooth finish or kept for textural contrast.
Order profile
What a typical account looks like.
- Typical order
- 1–2 cases per month for dedicated pastry programs
- Peak season
- 3–5 cases during summer, wedding season, and holidays
- Reorder cadence
- Every 2–3 weeks
- Format note
- 1 kg packs work well for single-batch curd production.
Common questions
About passion fruit for this use.
How much juice to make a kilo of curd?+
Roughly 400 g of juice yields 1 kg of finished curd (with sugar, eggs, butter). A 1 kg pack makes ~2.5 kg of curd.
Do the seeds impact baked applications?+
For baked tarts and bars, fine. The seeds remain crunchy and add texture. For smooth curds, mousses, and fillings, strain before use.
Can I reduce the juice to a concentrate in-house?+
Yes. Reducing passion fruit juice to 1/3 volume gives you a concentrate. Freeze or refrigerate. Useful for glazes and inclusions in chocolates.
What's the shelf life once thawed?+
5–7 days refrigerated. The acid content helps preservation. Pasteurized and ready to use. No additional processing needed.
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