One ingredient five ways: Passion fruit

PASSION FRUIT PUNCH In a pitcher combine equal amounts of canned passion fruit juice, guava or peach nectar and unsweetened pineapple juice. Stir in enough maraschino cherry syrup or grenadine to tint to desired shade of pink. Pour the punch over ice cubes in tall glasses. Garnish each glass of punch with a maraschino cherry and a halved orange slice slipped on a glass stirrer; also tuck in a pineapple spear and a sprig of fresh mint. PASSION FRUIT PAVLOVA Grease a cookie sheet and dust with a little confectioners’ sugar and a little cornstarch. Beat 4 egg whites until very stiff, then slowly add 1 cup fine sugar, beating until mixture is even stiffer. Fold in 1 tablespoon cornstarch, 2 teaspoons vinegar and 1 teaspoon vanilla. Pile high on cookie sheet to 7-8 inches across. Bake in a slow oven for 1 1/2 hours or until firm. Do not allow to brown on top. When it is cool, spread with 1 packet of whipping cream and sliced passion fruit, bananas or strawberries. PASSION FRUIT PIE Beat 4 egg yolks until light. Add 3 tablespoons sugar gradually beating each time. Add 1/4 teaspoon salt, 1 can frozen passion fruit juice or guava juice, and 1 tablespoon lemon juice. Boil in double boiler until custard forms for about 12 to 15 minutes. Add 1 packet gelatin soaked in 1/4 cup hot water to soften it, and let it cool. Beat 4 egg whites, add 1/2 cup sugar and fold into the custard mixture, pour into a baked 9 1/2 inch pie crust. Top with whipped cream. Chill. PASSION FRUIT SAUCE WITH FIG FRITTERS Sift 11/4 cups flour into a bowl and whisk in 2 egg yolks, 1 tablespoon oil, 3/4 cup apple cider and a pinch of salt. Let it sit for approximately 15 minutes. Whisk 2 egg whites and 2 tablespoons sugar to a snow. Fold into the above batter. Peel 8 figs and dip in the batter. Deep fry in oil until golden brown, evenly all around. For passion fruit sauce take 1 cup sugar, a little lemon rind and heat it and let the sugar dissolve and cool. Now add 1/2 cup apple cider, and 1 1/2 packets passion fruit puree and mix all these together. Arrange on plates with passion fruit sauce and dust with confectioners’ sugar and garnish with fresh mint. PASSION FRUIT TROPICAL PLATTER Take 450g watermelon, sliced, seeded and cut into wedges, 1 papaya, 2 mangoes, 2 tangerines, 2 bananas, peeled and sliced and keep aside. Now for the syrup take the pulp of 6 passion fruits, 2 tablespoons sugar and 1/2 cup water into a small saucepan. Bring to a boil vigorously for 1 minute. Off heat, strain the liquid into a pitcher, pushing pulp with the back of a wooden spoon to extract all the juice. Let cool. Place 1 small pineapple, halved, pared and cut in 2 inch slices with top reserved in the centre of a large round glass serving dish. Arrange the cut fruits attractively in circles around it. Pour over the passion fruit syrup and serve immediately. —[email protected]