One of our most requested recipes is for our Vanilla Lilikoi Poundcake, which is served at both our Up Country Teas and our Tasting events. ...
One of our very favorite recipes: Lilikoi Mochi! While mochi originated from Japan, it was then introduced to Hawaii, with delicious variations that you can find throughout the islands.
Okay, let's start with the basics here: what are breadfruit and lilikoi? Breadfruit, or 'ulu in Hawaiian, was one of the ‘canoe crops’ brought by early Polynesian voyagers to Hawaii centuries ago. There are uncountable proverbs and legends about 'ulu, in one of them the god Ku, fell in lo
Lilikoi vinaigrette is the perfect dressing for your favorite salads. Slightly sweet yet tart, vibrant yellow goodness made for drizzling and adding a little pep to your greens.
Lilikoi (passion fruit) bars are a very simple and easy dessert to make! The lilikoi’s sweet and tangy taste really brings out it’s flavors in this lovely treat.
Lilikoi (passion fruit) butter: tart yet slightly sweet, vibrant yellow goodness that pairs perfectly with toast, pancakes, tarts, cheesecake. A delectable island treat waiting for you to try.
Our Lilikoi Butter has a soft texture and is lightly sweet and tangy. A fresh brioche is an ideal pastry to serve with the Lilikoi Butter.
Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had. : Living in Hawaii I grew up with lilikoi butter as a staple in our home. It was always in the fridge ready to be topped on whatever my heart desired. It was only after moving to the mainland that I realized that most people have no clue what it is. A…
Our Passion Fruit Puree can be used to make so many delicious treats. This Passion Fruit Tart Recipe can be made in about an hour. While it looks rather unembellished, its taste packs a big tropical flavor punch. A bit tart with a bit of sweetness, the passion fruit never disappoints! You can always add…
One of our very favorite recipes: Lilikoi Mochi! While mochi originated from Japan, it was then introduced to Hawaii, with delicious variations that you can find throughout the islands.
I first enjoyed lilikoi also known as passionfruit when my family and I stayed on the tiny island of Rarotonga for a summer. There was a passionfruit vine outside our ‘hut and my young daughter would go out daily and shake the vine to see …
It's not a true Easter celebration without deviled eggs! For these Lilikoi Deviled Eggs, we've taken the classic recipe and added a tropical twist to it by adding in two of our fan favorite ingredients. The Aunty Lilikoi Passion Fruit Mustard adds a mild spice with a sweet and fruity finish while Big Island Burn Pineapple Lilikoi Hot Sauce gives the filling a sweet and sour zing! You won't want to pass up these protein-packed treats this Easter! And while we know that they are supposed to be served as apps, we won't tell if you put a few to the side to enjoy during the main course. Keep reading to get the recipe! Ingredients 12 hard-boiled eggs ¼ cup mayonnaise 4 teaspoons Aunty Lilikoi Passion Fruit Mustard 1⁄4 tsp. Salty Wahine Red Alaea Salt 1⁄4 tsp. Pepper Dash of Big Island Burn Pineapple Lilikoi Hot Sauce Chives Method Peel the boiled eggs and cut them in half. Remove the yolks and place into a small mixing bowl. Add the remaining ingredients and mix until smooth. Scoop the egg mixture back into the egg whites. Garnish with a small sprig of chives Season with Salty Wahine Hawaiian Sea Salt and Rainbow Pepper
It's not a true Easter celebration without deviled eggs! For these Lilikoi Deviled Eggs, we've taken the classic recipe and added a tropical twist to it by adding in two of our fan favorite ingredients. The Aunty Lilikoi Passion Fruit Mustard adds a mild spice with a sweet and fruity finish while Big Island Burn Pineapple Lilikoi Hot Sauce gives the filling a sweet and sour zing! You won't want to pass up these protein-packed treats this Easter! And while we know that they are supposed to be served as apps, we won't tell if you put a few to the side to enjoy during the main course. Keep reading to get the recipe! Ingredients 12 hard-boiled eggs ¼ cup mayonnaise 4 teaspoons Aunty Lilikoi Passion Fruit Mustard 1⁄4 tsp. Salty Wahine Red Alaea Salt 1⁄4 tsp. Pepper Dash of Big Island Burn Pineapple Lilikoi Hot Sauce Chives Method Peel the boiled eggs and cut them in half. Remove the yolks and place into a small mixing bowl. Add the remaining ingredients and mix until smooth. Scoop the egg mixture back into the egg whites. Garnish with a small sprig of chives Season with Salty Wahine Hawaiian Sea Salt and Rainbow Pepper
While we love cake and cookies, it seems most holidays, we have pie for dessert. Generally, there is more than one to choose from. It's almost law that there be a pumpkin pie on the table, but there is usually a fruit pie as well. This Passion Fruit Meringue Pie Recipe is a real show…
Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had. : Living in Hawaii I grew up with lilikoi butter as a staple in our home. It was always in the fridge ready to be topped on whatever my heart desired. It was only after moving to the mainland that I realized that most people have no clue what it is. A…
Well, that big bowl of passionfruit that I had sitting on the window sill started to ripen at various rates. I couldn't really keep up with the eating of them, and while some were delicious, some were a bit bitter, probably because they were not really ready to be off the vine yet. I thought about what I could make, and decided that passionfruit jam sounded amazing. It would be sweet enough to cover any bitterness, and would be like a little jar of bottled summer for use in desserts, baking or over my winter porridge. Winner! I'd never made jam before, so I needed something that would be fairly easy, relatively foolproof and not require any fancy materials. I had a search around for some recipes, then combined all the parts I liked to come up with the below. Passionfruit Jam printable link Ingredients: 25 passionfruit sugar (about 1kg for that amount of fruit) juice from one lemon water Method: Wash all the passionfruit well and scoop the seeds into a container Take half of the skins, put them in a saucepan and cover with water. Bring to a boil and then simmer for about 30 minutes, until the skins are soft and the white insides are puffing up and starting to separate from the skins Drain the skins, and reserve a cup of the liquid. Scrape the inside white pulpy bits from the skin. You can throw the skins away now (or compost them) Take the white pulp and process it until it is a smooth puree with the reserved liquid Measure the pulp/liquid puree. You want to match however much you have of that, with sugar. So, I had 4 cups of puree, which equals about 4 cups of sugar In a large saucepan, put the puree, the seeds, the lemon juice, and sugar. Stir over a medium heat until the sugar has dissolved. Bring it to a boil, then simmer for an additional 15 minutes with minimal stirring (you can use a wooden spoon to make sure the sugar isn't sticking at the bottom Turn off the heat, and remove the scum on the top of the pan with a spoon Allow to cool, then decant into clean, appropriately sterilised jars Close the lids and leave the jars upside down for 15 minutes. The jam will thicken further on cooling Notes: Store jam in the fridge. The recipe is scalable for different amounts of fruit - you boil half the skins and measure the appropriate amount of sugar out. No need to adjust the lemon. Do not add cold food to hot jars or hot food to cold jars as they will shatter. Sterilised jars are essential for preserving food without spoilage. An easy method I use when I don't have too many jars is to wash the jar, and leave it wet. Put it in the microwave without the lid for one minute. Boiling the skins and using the pulp is necessary because passionfruit don't have a lot of pectin and will not set with lemon juice alone. Do you make your own jam? What's your favourite type?
I recently managed to get some fresh passionfruits at the market and had to make some mini cheesecakes with them. I love the tangy-ness t...
Lilikoi vinaigrette is the perfect dressing for your favorite salads. Slightly sweet yet tart, vibrant yellow goodness made for drizzling and adding a little pep to your greens.
If you're looking for a salad dressing to remind you of your recent visit to the islands, look no more. This tangy, passion fruit (lilikoi) vinaigrette is perfect on a herb salad mix. Add in some avocado along with mango to make it even more reminiscent of Hawaii, and you have an easy, yet exotic,…
Passion Fruit Curd (Lilikoi Butter) is creamy, tangy spread or topping full of passion fruit flavor. Follow our easy recipe to whip up a batch in just 15 minutes! Add it to cake, tarts, scones, cookies, and more.
