THIS GENEROUSLY sized berry is wonderfully versatile, lending itself splendidly to both sweet and savoury. Growing up, passionfruit was always a special-occasion indulgence. The moment its skin began to shrivel in the fruit bowl, I would slice it open and scoop the golden fragrant pulp straight from the shell; one spoonful just wasn’t enough.

1
For passionfruit & lime iced tea bring 1 litre water to 80°C then transfer to a bowl. Add 3 tablespoons loose Japanese green tea and steep for 3 minutes. Strain and cool. Stir through 6 tablespoons fresh passionfruit pulp, 2 teaspoons brown sugar, 1 teaspoon lime juice and 1⁄3 cup of freshly bruised mint leaves. Serve chilled over ice. Garnish with a fresh lime wheel.

2
This passionfruit chilli oil gives a subtle spicy kick to any dish. In a small saucepan, combine 2 cups neutral oil (I used Royalburn Extra Virgin Sunflower oil), 1 small thinly sliced chilli, 2 tablespoons chilli flakes, 1 knob thinly sliced ginger, 2 thinly sliced garlic cloves and 1 teaspoon sea salt. Warm over a very low heat for 10 minutes, making sure the oil does not sizzle. Remove from the heat and cool completely. Strain into a jar, stir in 3 tablespoons of seedless passionfruit pulp. Refrigerate and use within a week.

3
For passionfruit & ginger-glazed salmon bites, cut 500g salmon into bite-sized pieces. In a bowl, whisk together 4 tablespoons passionfruit purée, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon finely grated ginger, 1 minced garlic clove and 1 teaspoon finely chopped lime zest. Add salmon to the bowl and marinate for 15 minutes. In a frying pan, heat 2 tablespoons neutral oil over medium-high heat. Sear the salmon for 30 seconds each side until lightly golden, then remove. Add the passionfruit marinade to the pan and simmer until syrupy. Return the salmon to the pan, coat evenly and cook through. Garnish with spring onions and toasted sesame seeds.

4
Passionfruit granita Put 3⁄4 cup fresh passionfruit juice, 1⁄4 cup grapefruit juice, 2 teaspoons agave syrup, 4 fresh basil leaves and 1⁄2 teaspoon pink peppercorns into a blender and pulse to combine. Pour the mixture into a shallow dish and place it in the freezer. Scrape the icy edges toward the centre every 30-45 minutes to build a flaky, crystalline texture, repeating until fully frozen. This is lovely spooned over freshly shucked oysters and garnished with a baby basil leaf and a light dusting of freshly cracked pepper.

Sofia Taquet is the founder of @SkyFoody and @SkyFoodyNZ, digital platforms celebrating diverse food-and-beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s distinctive flavours. She was also recently named as one of Cuisine’s inaugural TasteCurators.

Thanks to Fresh Produce for providing the passionfruit and vines. passionfruit.org.nz freshproducegroup.co.nz