The passion fruit is truly a passionate favorite of chefs. Also known as lilikoi in Hawaii, passion fruit has a strong, tart and tropical flavor. It is used in pies, jellies, and sorbets. The nearly round or ovoid fruit, 1-1/2 to 3 inches wide, has a tough rind that is smooth and waxy and ranging in hue from dark purple with faint, fine white specks, to light yellow or pumpkin-color. Within is a cavity more or less filled with an aromatic mass of double walled, membranous sacs containing orange-colored, pulpy juice and as many as 250 small, hard, dark brown or black, pitted seeds. The unique flavor is appealing, musky, guava-like and sweet/tart to tart.
James Temple lives on the small Hawaiian island of Moloka'i. He started his career after graduating with a Master of Fine Arts Degree from Art Center College of Design in Los Angeles, California. 35 years in commercial art including: advertising art direction, graphic design and illustration, which have won him many national awards including a Clio.
His love for cooking led him to a degree in the Culinary Arts, graduating with an Associate of Occupational Studies in Le Cordon Bleu, from the San Francisco Culinary Academy. He has self-published three cookbooks, using his design, photography, illustration and culinary skills. Now Chef James is spending much of his time researching and writing about food in Hawai'i on his website/food...
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