Passionfruit Oil
March 30, 2025 by Kimberly
Sweet, tangy, golden, and just a little bit extra. This fruity oil turns every dish into a vacation. Drizzle it, dip it, or just admire how good it smells.
60 MINUTES
ADVANCED
VEGAN
INT.
1 CUP
250 ML
FRUITY
MICHELIN
OILS
SPRING
SUMMER
ABOUT THE RECIPE
If sunshine had a flavor, this would be it. It’s simple, it’s luxurious. This tropical infused oil is one of those things you didn’t know you needed until your salad, pasta, or even dessert suddenly tasted… better. Whether you’re into easy infused oils, experimenting with maracuja recipes, or just on a fruity kitchen adventure, this oil hits that perfect balance of tangy, sweet, and slightly floral.
How to serve
Drizzle it over roasted veggies or even vanilla ice cream, or give your salad dressing a wild upgrade. It pairs beautifully with seafood, creamy cheeses, and anything that needs a zesty lift. Oh, and if you’re into cocktails or mocktails? One drop will make people think you hired a mixologist.
How to store
Keep it in a sealed glass bottle in the fridge, and it’ll stay fresh for up to one week. Shake it gently before each use to bring all that passionfruit goodness back to life.
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Passionfruit Oil
- Total Time: 60 min
- Yield: 1 cup / 250ml 1x
Description
Ingredients
- 2 passionfruits
- 250 milliliters neutral cooking oil
Instructions
- Cut the passionfruits in half and scrape the seeds into the blender. Pour in the oil. Blend until everything is mixed.
- Pour the mixture from the blender into a small-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 15-20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
- At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 20 min
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