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.
First of all, thanks for looking at my creations here on Fine Art America. I live in Hawaii, 1200 feet above sea level, on the small rural island of Moloka'i. It is very quiet here, with only about 7000 residents, sort of like living in a small town in the middle of the Pacific ocean. I appreciate the quiet life after spending 35 years in the advertising/design business in Chicago and San Francisco. I spent most of that time working as an art director on major food accounts, probably because I have always loved cooking. Eventually that love led me to a degree in the Culinary Arts, graduating with an Associate of Occupational Studies in Le Cordon Bleu, from the San Francisco Culinary Academy in 2002.
Since then I have designed and built...
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