How to Make Passion Fruit Purée at Home (No Fancy Equipment Needed)

Passion fruit purée is one of those ingredients that instantly brings a splash of sunshine to whatever it touches — be it cakes, drinks, breakfast bowls or savoury sauces. The flavour? Bright, tart, tropical, and fragrant — almost like mango, citrus, and pineapple all rolled into one.

If you’ve ever bought a bottle of it, you’ll know it can be pricey — and not always that fresh. So here’s a much better option: make your own at home with just a few fruits and a sieve. It’s surprisingly simple and only takes a few minutes.

Whether you're using it to liven up a dessert, whip up a homemade coulis, or mix into your morning yoghurt, this guide will walk you through everything — from choosing the right fruit to storing and using your homemade purée.

What You’ll Need

Ingredients

• Fresh passion fruits (ripe — see tips below)

• (Optional) Sugar, honey, or sweetener to taste

Equipment

• Sharp knife

• Spoon

• Fine mesh strainer or sieve

• Medium mixing bowl

• Spatula or back of a spoon

• Airtight container or jar (for storing)

How to Tell if a Passion Fruit is Ripe

This is key! Ripe passion fruits look a bit like they’ve been forgotten — their skin is slightly wrinkled, and they feel heavy for their size.

• Smooth, shiny skin = underripe. Leave them out at room temperature for a few days.

• Dull, wrinkled skin = ripe and ready.

• A slight give when pressed is ideal — not rock hard, but not squishy either.

Step-by-Step Instructions

1. Wash the fruit

Give the fruits a quick rinse to remove any dirt or residue. You’ll be cutting through the skin, so best to start clean.

2. Cut and scoop

Using a sharp knife, cut each fruit in half across the middle. Scoop out all the pulp and seeds using a spoon, and transfer it into a bowl. Each fruit gives about 1–2 tablespoons of pulp.

Tip: Do this over a bowl — the juice tends to escape quickly and can stain surfaces.

3. Separate pulp from seeds

Place your sieve over a second bowl. Pour in the pulp and use the back of a spoon or a spatula to press the juice through the mesh. Keep stirring and pressing until only the seeds are left behind. You should end up with a silky, seedless purée full of that intense tropical flavour.

Want to keep the seeds?

Some people like to keep a few for texture or garnish — just stir a spoonful back into the purée at the end.

Optional: Sweeten or Blend

Passion fruit is naturally tart. If you prefer a softer flavour, you can:

• Stir in a bit of sugar, honey, maple syrup or agave

• Mix with mango or orange purée for a milder blend

You can also give it a quick blitz in a blender if you want a smoother finish — though don’t blend too long or you might crush the seeds and add bitterness.

How to Store Passion Fruit Purée

In the fridge:

Store in an airtight container or jar for up to 3 days. Stir before using.

In the freezer:

Pour into ice cube trays and freeze. Once solid, transfer to a freezer-safe bag or tub. Use within 6 months.

Frozen passion fruit cubes are perfect for:

• Blending into smoothies

• Stirring into hot porridge

• Adding to sparkling water or cocktails

Not in the mood for putting in the work?

Passion fruit is not always easy to buy or find the right one. Let alone authentic or fresh. May we recommend Jungle Pulp, a Costa Rican brand that imports Passion Fruit Puree made from what locals folks in that country consume on a regular basis as part of their culture. It is shelf stable and taste like fruit right off the tree. Use promo code PURAVIDA for a 10% discount. 

What to Use Passion Fruit Purée For

This purée is incredibly versatile — once you’ve made it, you’ll find yourself using it in all sorts of ways. A few ideas:

Sweet

• Stir into Greek yoghurt or top your breakfast bowls

• Drizzle over cheesecake, pavlova, or panna cotta

• Use as a filling for cakes or macarons

• Mix into fruit salads for a tropical boost

Drinks

• Add to cocktails like passion fruit martini or mojito

• Stir into iced tea or lemonade

• Freeze into ice cubes and drop into fizzy drinks

Savoury

• Whisk into a salad dressing with olive oil and vinegar

• Make a tangy glaze for grilled chicken or prawns

Extra Tips for Success

• Don’t rush the straining: You’ll get more juice if you take your time pressing it through the sieve.

• Double the batch: Passion fruits are small — if you’re going to the effort, make enough to freeze a few portions.

• Label and date: If freezing, label the container so you remember what it is and when you made it.