Made with just two ingredients, this Passion Fruit Sauce is the perfect topping for ice cream, cheesecake and more. Learn how to make this easy passion fruit coulis and discover the best sweet and savory ways to use it. Ready in 20 minutes or less.
If you love passion fruit, also try homemade passion fruit juice and passion fruit mousse.
Oi, gente!
This bright, sweet-tart sauce — often called a coulis or syrup — brings tropical flavor to desserts like cakes and ice cream and can even add an exciting contrast to savory dishes such as grilled fish. The recipe is simple, flexible, and highlights the distinctive flavor of passion fruit.
The beauty of this two-ingredient sauce is that you can make it with either seedless passion fruit pulp or pulp that still contains the seeds. Seedless pulp is easier to find and convenient, but if you can get fresh passion fruit the seeds lend a pleasant crunch and a very attractive appearance. Either option yields a vibrant, aromatic sauce that livens up many dishes.
Because it’s quick to prepare and versatile to use, there’s no reason not to make a batch. Below you’ll find ingredient notes, step-by-step instructions, storage tips, serving ideas, and answers to common questions about passion fruit pulp and puree.
Beijinhos! xx
Ingredients
- Passion fruit pulp – Frozen or fresh passion fruit pulp works well. If you have fresh fruit you can strain or keep the seeds depending on your texture preference.
- Granulated sugar – Plain white sugar balances the tartness and helps the sauce achieve the right syrupy texture. For best results use granulated sugar as directed.
- Cornstarch (optional) – Use a small amount only if you want a thicker coulis. See Notes for how to prepare a slurry.
Recommended Equipment
- Small saucepan
- Measuring cups
- Mason jar or airtight container for storage
How to Make Passion Fruit Sauce
1. Combine the passion fruit pulp and sugar in a small saucepan.
2. Simmer over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture reduces to a loose jelly or pourable syrup. This usually takes 10–15 minutes.
That’s it. As the sauce cools it will thicken slightly to a pourable consistency. If you prefer a thicker coulis, prepare a cornstarch slurry (see Notes) and whisk it in near the end of cooking, then simmer briefly until thickened.
Notes
If you want a slightly thicker sauce, mix 1/2 teaspoon cornstarch with about 1 tablespoon cold water to create a slurry. Whisk the slurry into the sauce when it is nearly finished and simmer on low while whisking until it thickens. Use cornstarch sparingly so the sauce remains glossy and smooth.
How to Store
Allow the passion fruit sauce to cool completely before refrigerating (1–2 hours). Store in an airtight container in the refrigerator for up to two weeks. You can also freeze the sauce in a freezer-safe container for longer storage; thaw in the refrigerator before use.
How to Use and Serve
This passion fruit sauce is versatile. Popular uses include:
- Ice cream — drizzle over vanilla, coconut, or passion fruit ice cream for an intense tropical finish.
- Cheesecake — spoon over plain or baked cheesecakes to add a bright, tart contrast.
- Cakes — use as a glaze or sauce for pound cake, angel food cake, or sponge cakes.
- Yogurt and granola — stir a spoonful into yogurt or pour over granola for breakfast or a snack.
- Pancakes — replace or complement syrup with passion fruit sauce for a fruity twist.
- Fruit salad — toss with tropical fruit for extra flavor and shine.
- Cheeseboard — serve as a sweet component alongside cheeses and crackers.
- Fish and poultry — a light drizzle over seared or grilled salmon or pan-seared chicken brings a sweet-and-savory tropical note.
- Cocktails — use as a mixer or garnish in cocktails to highlight passion fruit flavor.
Frequently Asked Questions
No. Passion fruit puree (often called puree or passion fruit purée) and passion fruit juice are not the same. Puree generally refers to the flesh of the fruit, and pulp usually includes the flesh plus the seeds. Seeds are edible, so choosing pulp or seedless puree comes down to texture preference.
Why is passion fruit so expensive?
If passion fruit isn’t grown locally where you live, transportation and limited supply can increase cost. Availability often affects price.
Is this passion fruit sauce a simple syrup?
No. A simple syrup is typically equal parts sugar and water. This passion fruit sauce is more concentrated because it is made from passion fruit pulp and sugar, which produces a more intense fruit flavor and syrup-like texture.
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Passion Fruit Sauce
Aline Shaw
Made with just two ingredients, this passion fruit coulis is a perfect topping for desserts and a lovely addition to sweet-and-savory dishes. Ready in about 20 minutes.
Servings: 1 cup
Calories: 614 kcal
Prep Time: 1 min • Cook Time: 10 mins • Total: 11 mins
Ingredients
- 1 cup passion fruit pulp
- 1/2 cup sugar
Equipment
- Small saucepan
- Mason jar for storage
- Measuring cups
Instructions
- Stir the passion fruit pulp and sugar together in a saucepan over medium-high heat.
- Simmer for 10–15 minutes, stirring occasionally, until the sugar dissolves and the sauce thickens to a syrupy consistency and coats the back of a spoon.
- Let cool completely, then transfer to a mason jar and refrigerate until ready to use.
Notes
If you want a thicker coulis, whisk 1/2 teaspoon cornstarch into 1 tablespoon cold water to form a slurry, then stir it into the sauce near the end of cooking and simmer on low while whisking until thickened.
Nutrition (approx.)
Serving: 1 cup • Calories: 614 • Carbohydrates: 155 g • Protein: 5 g • Fat: 2 g • Fiber: 25 g • Sugar: 126 g