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Der Beitrag Passionfruit Oil erschien zuerst auf Kimberly Zett.

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Passionfruit Oil

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.

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TOTAL TIME

60 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Passionfruit Oil

Passionfruit Oil

Passionfruit Oil

Passionfruit Oil

LET’S MAKE A PIECE OF HAPPINESS

Passionfruit Oil

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Author: Kimberly
Total Time: 60 min
Yield: 1 cup / 250ml 1x

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
oil bottle
ice cubes
coffee filter

Ingredients

Units

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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Der Beitrag Passionfruit Oil erschien zuerst auf Kimberly Zett.

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