Passion Fruit Recipes from Hawaii

Baked Beans

Ingredients

3 large cans Bush’s Baked Beans
1 can black beans
2 Tbsp. molasses
4 strips bacon
Brown Sugar to taste
Aunty Lilikoi Passion Fruit Wasabi Mustard to taste

Instructions Fry bacon, cool and crumble Put the beans in a dutch oven. Add brown sugar, wasabi mustard and molasses. Top with crumbled bacon.

Bake for 15 minutes at 350 degrees.

Deviled Eggs

Ingredients

3 hard boiled eggs
3 tsp. mayonnaise
1 tsp. Aunty Lilikoi Passion Fruit Mustard or Wasabi Mustard
¼ tsp. salt
¼ tsp. pepper

Instructions Peel the boiled eggs and cut in half. Remove the yolks and place into a small mixing bowl. Add the remaining ingredients and mix until creamy. Scoop the egg mixture back into the egg whites.

Fresh Fruit Dip

Ingredients

8 oz. cream cheese, softened
½ cup Aunty Lilikoi Passion Fruit Syrup or Aunty Lilikoi Passion Fruit Butter
½ tsp. vanilla
½ cup coconut
3 Tbsp. milk

Instructions In a small mixing bowl, beat the cream cheese, Aunty Lilikoi syrup or butter, and vanilla until smooth. Add coconut and milk. Turn into a serving bowl, cover and chill. Serve with slices of fresh fruit.

Game Hens

Ingredients

2 game hens
½ cup Aunty Lilikoi Passion Fruit Jelly
2 Tbsp Aunty Lilikoi Passion Fruit Mustard
2 clove garlic

Instructions Split the game hens in half. Mix the jelly, mustard and garlic together. Put this mixture and game hens into a ziplock bag, making sure hens are well coated. Marinate for at least four hours.

Place game hens on a baking sheet and bake for 45 minutes at 350 degrees.

Honey Mustard Chicken

Ingredients

⅓ cup Aunty Lilikoi Passion Fruit Mustard
⅓ cup honey
1 Tbsp. dried dill
1 tsp. freshly grated orange peel (optional)
3 lbs. chicken parts

Instructions Combine Aunty Lilikoi mustard and honey in a small mixing bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken. Turn chicken over. Gently pull back the skin and brush meat with sauce. Gently pull the skin back over the sauce. Brush the skin with remaining sauce.

Bake for 30 minutes at 400 degrees.

Lilikoi Cheese Cake

Ingredients

1 pkg. graham crackers (20-24 crackers)
½ cup sugar
⅓ cup melted Aunty Lilikoi Passion Fruit Butter
1 - 8 oz. Package cream cheese
1 - 8 oz container Cool Whip
1 cup Aunty Lilikoi Passion Fruit Butter

Instructions Crush graham crackers and mix in 1/2 cup sugar and melted butter to make the crust. Press into a 13” x 9” baking dish. Mix cream cheese, Cool Whip and Lilikoi butter. Pour into the crust. Drizzle the top with more Lilikoi butter.

Lilikoi Chiffon Pie

Ingredients

1 deep 9 inch pie shell, baked
1 Tbsp. and ½ tsp plain gelatin
¼ cup water
1 cup sugar
½ cup Aunty Lilikoi Unsweetened Passion Fruit Juice
½ tsp. salt
4 beaten egg yolks
5 egg whites
1 bottle whipping cream or Cool Whip

Instructions Prepare pie shell. Soak gelatin in ¼ cup water and set aside. Mix ½ cup sugar, ½ cup Aunty Lilikoi Unsweetened Passion Fruit Juice, salt and egg yolks. Cook in double boiler until thick like custard. Stir in soaked gelatin and let cool. Whip egg whites until stiff. Slowly beat in ½ cup sugar. When cooling and custard begins to thicken, beat and whisk until fluffy. Fold in egg whites and whip cream. Fill pie shell and chill. Additional whipped cream may be used as a topping.

Lilikoi Cole Slaw

Ingredients

1 bag pre-packaged chopped cabbage or cole slaw mix
½ cup mayonnaise
1 tbsp sweet pickle relish
1 tbsp Aunty Lilikoi Mustard or Dressing
Salt and Pepper to taste

Instructions Combine all ingredients and chill.

Lilikoi Cranberry Sause

Ingredients

1 - 12 oz. bag cranberries
½ cup Aunty Lilikoi Passion Fruit Syrup
½ cup brown sugar

Instructions Clean, sort, and discard damaged berries.

Boil cranberries in Aunty Lilikoi Passion Fruit Syrup and brown sugar until they pop. Remove from heat and let stand until cool. Refrigerate. Serve chilled. Serves 6.

Lilikoi Curry Mahimahi

Ingredients

½ cup mayonnaise
1 Tbsp. Aunty Lilikoi Passion Fruit Dressing or Passion Fruit Wasabi Dressing
1 tsp. curry powder
Mahimahi (or other fish) filets
Salt to taste

Instructions Mix mayonnaise, Aunty Lilikoi dressing and curry powder. Spread over the salted fish filets.

Bake for 20 minutes at 400 degrees.

Lilikoi Glazed Ribs

Ingredients

⅔ cup Aunty Lilikoi Passion Fruit Syrup
½ cup orange juice
¼ cup minced onion
2 tsp. grated orange peel
2 tsp. fresh lemon juice
1 tsp. Aunty Lilikoi Passion Fruit Wasabi Mustard
2 racks baby back pork ribs (about 3 lbs.)
Salt and pepper to taste

Instructions Combine first 6 ingredients in a heavy saucepan. Cook slowly over medium-low heat for 5 minutes, stirring occasionally. Pour sauce into a large bowl and let cool. Sauce can be prepared 24 hours ahead, covered and refrigerated. Preheat oven to 350 degrees. Season rib racks with salt and pepper. Arrange on a large baking sheet. Bake for 35 minutes Cool for 15 minutes. Cut racks into individual ribs. Add ribs to the sauce in the bowl and turn them to coat. Return ribs to baking sheet Bake 15 minutes longer, basting three times with remaining sauce.

Lilikoi Jello

Ingredients

1 -6oz box orange Jello
6 envelopes unflavored gelatin
4 cups water
1 cup Aunty Lilikoi Unsweetened Passion Fruit Juice
2 cups sugar

Instructions Mix Jello and gelatin in 2 cups water. In separate bowl, combine Aunty Lilikoi Unsweetened Passion Fruit Juice, sugar and remaining 2 cups water. Combine both mixtures into stock pot and bring to a boil. Pour into baking pan and refrigerate until firm. Cut into squares.

Lilikoi Mochi

Ingredients

2 cups mochiko flour
1 cup sugar
2 cups Aunty Lilikoi Passion Fruit Syrup
Aunty Lilikoi Passion Fruit Butter

Instructions Mix ingredients in a mixing bowl with a whisk. Pour into a 3-quart microwave bowl. Brush with Aunty Lilikoi butter. Cover and microwave on high for 9 minutes. Cool, slice and roll in potato or corn starch.

Lilikoi Mui

Ingredients

1 pkg. dried plums or prunes
½ pkg. Li Hing Powder
½ cup water
½ cup Aunty Lilikoi Passion Fruit Syrup or Passion Fruit Jelly Jelly

Instructions Mix water, li hing power and Aunty Lilikoi syrup or jelly in a saucepan. Bring to a boil and cook until li hing powder is dissolved. Reduce heat, add plums or prunes and stir for 5 minutes. Remove from heat and cool completely before serving.

Lilikoi Sesame Pork

Ingredients

1 (¾ lb.) pork tenderloin
¼ cup Aunty Lilikoi Passion Fruit Syrup
1 cup sesame seeds, lightly toasted
¼ cup Aunty Lilikoi Teriyaki Sauce

Instructions Put teriyaki sauce in a dish just large enough to hold pork tenderloin. Add meat, cover and refrigerate for 1 hour, turning several times. Drain tenderloin and pat dry. Spread Lilikoi syrup on a plate and roll meat in it. Spread sesame seeds on another plate and roll syruped tenderloin in them, coating well. Preheat oven to 400 degrees. In a roasting pan, bake pork tenderloin for 20 minutes or until no longer pink at the thickest part. Let stand for 5 minutes. Serve.

Margaritas

Ingredients

4 oz sweet/sour cocktail mix
4 oz tequila
2 oz triple sec
2 oz Aunty Lilikoi Passion Fruit Syrup

Instructions Fill blender with ice. Add sweet/sour cocktail mix, tequila, triple sec and Aunty Lilikoi syrup. Add enough water to cover the ice. Blend.

Meat Loaf

Ingredients

3 lbs. Ground Beef 1 cup chopped onion
½ cup chopped celery
1 tbsp. minced garlic
1 ½ tsp. salt
½ tsp. dried basil
½ tsp. dried thyme
½ tsp. ground black pepper
2 eggs
½ cup milk
¼ cup ketchup
1 ½ tsp. Aunty Lilikoi Passion Wasabi Mustard
1 tsp. Worcestershire sauce
1 box stuffing mix—any flavor

Glaze:
1 tsp. Aunty Lilikoi Passion Wasabi Mustard
½ cup ketchup
2 tbsp. light brown sugar
1 tsp. Worcestershire sauce

Instructions In a large mixing bowl, combine first 14 ingredients and mix thoroughly. Transfer the mixture to a 9 inch x 5 inch x 3 inch loaf pan; shape into a loaf. Combine Glaze ingredients in a small bowl; stir to blend. Spread glaze evenly over the top of the meat loaf.

Bake at 350 degrees for 1 hour and 15 minutes.

Passion Fruit Martini - Passiontini

Ingredients

2 ounces Gin
½ ounce Vermouth
½ ounce Aunty Lilikoi Passion Fruit Syrup

Instructions Place ice cubes in a Martini shaker, add Vermouth, and coat the ice cubes by shaking gently; discard the Vermouth.

Add Gin and Lilikoi syrup; shake vigorously. Pour into a Martini glass and garnish with orange or lemon slice.

Passion Fruit Mimosa

Ingredients

1 bottle champagne
½ cup Aunty Lilikoi Unsweetened Passion Fruit Juice
¼ cup Grand Marnier

Instructions Combine Aunty Lilikoi Unsweetened Passion Fruit Juice and Grand Marnier. Divide juice mixture into six champagne glasses; add champagne to fill glasses and serve.

Roast Chicken

Ingredients

8 chicken thighs
½ cup Aunty Lilikoi Passion Fruit Butter
Salt and pepper to taste

Instructions Salt and pepper chicken thighs. Place 1 tsp. Aunty Lilikoi butter under the skin of each chicken thigh.

Put the chicken thighs in a baking bag and bake for 45-60 minutes at 350 degrees.

Shrimp Lilikoi Mustard Vinaigrette

Ingredients

3 lbs. large shrimp, peeled and deveined
½ cup finely chopped parsley
½ cup finely chopped shallots
1 cup tarragon vinegar
1 cup olive oil
8 Tbsp. Aunty Lilikoi Passion Fruit Mustard
4 tsp. red pepper flakes
2 tsp. salt Freshly ground pepper to taste
1 Tbsp. fresh lemon juice

Instructions Cook shrimp in boiling salted water until pink. Drain shrimp and put into a large bowl. Combine remaining ingredients and pour over warm shrimp. Toss well to coat all the shrimp. Cover and refrigerate for at least 8 hours (overnight is best). Drain excess sauce from shrimp before serving. Serve in a large bowl lined with lettuce. Serves 8.

Sweetheart Cookies

Ingredients

1 ½ cups flour
¾ cup margarine
½ cup sugar
1 egg yolk
Aunty Lilikoi Passion Fruit Jelly

Instructions Cream margarine. Add sugar and egg yolk. Add flour and knead. Chill dough for several hours. Roll dough into 1” balls, and place on greased cookie sheet. Make a depression in the center of each dough ball and fill with Aunty Lilikoi Jelly.

Bake at 325 degrees until done, about 10-15 minutes.

Sweet Sour Chicken

Ingredients

20 oz pkg. frozen chicken wings or thighs
1 pkg. NOH brand sweet sour mix
½ cup Aunty Lilikoi Passion Fruit Syrup

Instructions Combine sweet sour mix and Aunty Lilikoi Syrup in dutch oven. Add chicken wings, cover, and cook over medium heat for 20-25 minutes until chicken is no long pink in the middle. Remove chicken from the pot and set aside. Turn up the heat and boil the sauce until thickened. Return chicken to the pot, stir to coat, and serve.

Swordfish Teriyaki

Ingredients

1 Tbsp. lemon peel, grated
⅓ cup freshly-squeezed lemon juice
¼ cup dry white wine
3 Tbsp. safflower oil
3 Tbsp. Aunty Lilikoi Teriyaki Sauce
¼ tsp. freshly-ground black pepper
¼ cup green onions, minced
2 Lbs. firm fish, such as swordfish, tuna or shark

Instructions In a large bowl, combine lemon peel and lemon juice. Whisk in wine, oil and teriyaki sauce. Add black pepper and green onions and mix well. Set aside. Place fish in a glass or non-reactive dish and cover with marinade. Let marinate for 1 hour. Remove fish from marinade. Pour marinade into a small saucepan over high heat and bring to a vigorous boil. Remove from heat. Prepare a charcoal fire and and grill fish over medium heat, brushing marinade over fish as it cooks. Or, broil fish in oven on highest rack for about 8-12 minutes, turning fish once and basting with marinade. Place fish on heated plates and drizzle with remaining marinade. Serve immediately.

Teriyaki Pork Chops

Ingredients

½ cup vegetable oil
1 cup Aunty Lilikoi Teriyaki Sauce
2 Tbsp. cooking sherry
4 pork chops, boneless 1" thick

Instructions In a large bowl, whisk together oil, Aunty Lilikoi Teriyaki Sauce, and sherry. Put marinade into a large plastic bag. Add pork chops to bag and marinate over night, turning at least once. Prepare barbeque. Grill chops over hot coals, using indirect grilling method.

Cook for 20 minutes per side (direct heat will take less time). Baste meat with marinade while grilling.