WHOLE FRUIT RECIPES

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: the fruit weight is for trimmed, prepped fruit.
  2. Chop up all your fruit into similar-sized pieces (no smaller than a strawberry), peeling and coring as necessary, and removing any stones. Leave berries and grapes whole (if using).
  3. Place the fruit and water in a suitably sized pan on a medium heat.
  4. Bring to the boil, then cover and cook until the fruit is soft and the liquid has reduced, stirring occasionally – you want to end up with a fairly thick consistency.
  5. Have a taste and add a little sugar if needed.
  6. Remove from the heat and roughly mash with a potato masher.
  7. Cover and leave to cool a little. Enjoy warm, at room temperature or chilled.

Steps:

• Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
• Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
• Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).