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Jugo de maracuyá
Jugo de maracuyá: tart, fragrant passion fruit juice with water and sugar, served iced
Passion fruit grows easily in the warm valleys of Colombia, and maracuyá juice is the default glass at many lunch tables, from Huila to the coast. It is intensely aromatic and sharp, so it needs plenty of water and sugar, and it is served over ice; a milk version is made too, but the water one is the more refreshing. Street juice stands blend it fresh all day, and it pairs especially well with fried fish, rice and patacones, or any spicy dish. People tend to over-blend it, crushing the black seeds into gritty, bitter bits; just pulse until the pulp lets go of the seeds, then strain. Frozen passion fruit pulp from Latin shops is a good, cheaper option and needs no straining. Chef's tip: scoop the pulp from wrinkled, heavy fruit; the more wrinkled the skin, the sweeter and more fragrant the fruit inside.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: Scoop the pulp from 6 passion fruit into a blender and add half of 2 cups water.
Step 2: Pulse 4–5 times, just until the seeds separate from the yellow pulp. Do not blend continuously.
Step 3: Strain through a sieve into a jug, pressing to get all the juice. Discard the seeds.
Step 4: Stir in the rest of the 2 cups water and 6 tbsp sugar until dissolved. Add 8 ice cubes and serve at once.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 26 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jugo de maracuyá take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
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Spanish