Passion fruit Cocktail



Our neighbor, Omar, is from Jamaica. Whereas our yard grows carrots and lettuce and beets, Omar planted pomegranate trees and plums, and one time even dug up his entire front yard to grow sweet potatoes. He’s a fantastic cook–he owns two great restaurants in town–so he’s always giving Gary and I interesting ingredients that often leave me stumped for what to do with them. We’ve gotten Jamaican spinach and scotch bonnet peppers; the other day he gave us passion fruit from his vine.


Omar actually gave us a passion fruit vine a year ago, which we planted. He’s given us a number of little plants; he claims that Jamaicans often get two plants, and give one to the neighbor to plant just in case theirs dies. I love that tradition! Well, both our plants are thriving, but Omar’s decided to put on about 100 or so little fruits while our vine remains empty. (We’ve been paying Omar back in tomatoes, which are not nearly as much fun.)


Since I had never had passion fruit off the vine, this was another thing that falls in the category of “interesting ingredients from Omar” that had me flummoxed. Fortunately, he gave instructions on how to eat it: cut a hole in the top, and scoop out the seeds. I can’t begin to tell you how delicious this strange little fruit tastes. It transports you to a tropical island.

Ingredients (makes 2 drinks):

1 passion fruit
3 oz rum
1 oz lemon juice
2 T sugar
3 oz water


In a cocktail shaker, add the water and sugar first, and shake vigorously to mix. Next, scoop the seeds and pulp out of the fruit. Add the lemon juice and rum to the sugar/water mixture in the shaker. Add ice, shake well, strain, and serve. Garnish with mint or a slice of lemon.


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