NOTE Passion fruit juice is available in the freezer section of most Latin markets.


  • Intensely perfumed, and with a hint of guava and jasmine, passion fruit juice is a signature ingredient of the American tropics. Its lush flavor is lovely in sauces for pork and grilled or pan-seared fish, shrimp and scallops.
  • 1 cup passion fruit juice (see Note) or unsweetened pineapple juice
  • 3 tablespoons sugar
  • 3 large garlic cloves, smashed
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1/2 habanero chile or 1 whole jalape-o seeded and coarsely chopped
  • 1 1/2 tablespoons snipped fresh chives
  • 1 1/2 tablespoons minced red bell pepper
  • 1 1/2 tablespoons cider vinegar
  • Pinch of ground cumin
  • Salt and freshly ground pepper


The sauce can be refrigerated for up to 3 days.

In a small saucepan, combine the passion fruit or pineapple juice with the sugar and bring to a boil over high heat. Reduce the heat to moderate and simmer until the juice is reduced by half and thickened slightly, about 15 minutes. Transfer to a blender or food processor and let cool slightly. Add the garlic, ginger and habanero chile and blend until smooth, about 30 seconds. Transfer the sauce to a medium bowl and stir in the chives, red bell pepper, vinegar and cumin. Season the passion fruit sauce with salt and pepper and let cool completely.


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Submitted 6/13/05.
Source: Food and Wine
Submitted By: shelly black
Passion Fruit and Ginger Sauce