Homemade passion fruit squash/ Passion fruit juice concentrate

Title sounds interesting, isn't it? I was super excited when I was preparing this. It was a huge success as well!

Passion fruit, referred as sherbet (juice) hannu in Kannada, which is best suited fruit for making of juice. This post is all about preserving passion fruit juice/ pulp when available in large numbers. This year, we harvested a good number of them in our garden. I prepared fresh juice and used in rasam & curries. There were many of them lying in the fruit bowl even after sharing with friends. Then, came this idea of making squash so that we can use it few more days after the season. It is lovely resembling the taste of multi fruit juice available in the market. About 250 ml thick squash produced can be diluted with water to make approximately 10 glasses of juice.

Passion fruit is an exotic fruit with good nutritional values. A matured passion fruit vine produces good number of fruits if the growth of plant is really good. It starts flowering in 1-2 years after seed saving. The vine can be grown in terrace garden or larger pots with a support of tree, railing or compound wall. Fruit can also be eaten with added sugar or as it is. 

Check out my posts on Passion Fruit Fresh Juice, Passion fruit rasam, Passion fruit sasive, Passion fruit gojju, Passion fruit flavored sweet yogurt, passion fruit guava cupcake!

Preparation time: 10 minutes

Cooking time: 10 minutes (approx.)

Serves: 250 ml squash, makes about 10 glasses of juice when diluted

Ingredients:

Passion fruit pulp/ juice – 1 cup, of 10 fruits approximately

Sugar – ½ cup

Water – ¼ cup or little less (to extract the juice completely)

Method:

• Cut passion fruits into halves. Scoop out the pulp (with seeds) into a juice making mixer jar.
• Churn 1-2 times. This is just to separate the juice from the seed. Do not over do the grinding.
• Strain the above blended pulp with a juice strainer. Use little water if required. Squeeze out the juice completely.
• Now take the extracted juice in a pan/ vessel. Add sugar.
• Boil well to make the thick syrup. Switch off the stove.  
• Allow cooling and store in a glass jar.
• Serving Suggestion: Add ¾  glass of water to 2-3 tbsp (¼ cup) of squash and serve chilled. Sugar can be added if needed!

Notes:

• You need not boil the syrup too long if you are not storing for long duration.
• This squash can be stored for 15 days to 1 month if refrigerated.
• This squash can be used in making of passion fruit lassi.

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